Poulet Yassa

Name: Poulet Yassa
Yield: For 4-6
Cuisine: Senegalese
Ingredients: 1 chilli pepper (optional), deseeded and diced; cayenne pepper or paprika; cayenne pepper or paprika; salt and freshly ground black pepper; salt and freshly ground black pepper; oil for frying; 1 small cabbage, chopped; 2 carrots, peeled and chopped; 10 cm piece fresh ginger, peeled and chopped; 1 free-range chicken, approx. 2 kg, cut into pieces; 120 g peanut oil; 8 tablespoons lemon juice; 8 tablespoons cider vinegar; 1 bay leaf; 4 garlic cloves; 2 tablespoons Dijon mustard; 300 ml chicken stock; 6 onions, coarsely chopped

Preparation info

For
4-6

Difficulty
Easy

Appears in

Trish's French Kitchen

By Trish Deseine

Published 2008

About

Enchanted by a recent trip to Senegal, a former French colony, French friends cooked this for me and then kindly passed on the recipe. It exists in many, many versions, and is probably one of the best known dishes from Senegal.

Ingredients

6 onions, coarsely chopped
10 cm piece fresh ginger, peeled and chopped
1 free-range chicken</

Africa
Europe
Senegal
France
Main course
Mediterranean
Gluten-free
Spicy

Method

In a large bowl, mix together the onions and ginger, then add all the other ingredients except the cabbage, carrots and stock. Cover with cling film and place in the fridge for a few hours or overnight.

Remove the chicken from the marinade, reserving it to use later. Sauté the chicken for a few minutes on each side in hot oil in a frying pan. Meanwhile, remove the onions from the marina