Chicken Yassa
Chicken stewed in sweet, succulent onions, balanced with the acidity of lime: What's not to like? In Senegal, each family has its own version. Here's ours.
Ingredients
- 3 lbs chicken, cut into pieces
- 1 tsp pepper
- 1 tsp dry ginger
- 1 tsp Reshampatti pepper
- 4 cloves garlic
- 1 tsp salt
- ½ cup lime or lemon juice
- 6 Tbsp coconut oil
- 6 cups onions, sliced
- 2 tomatoes, chopped fine
- ½ tsp ground turmeric
- 2 carrots, diced
- 1 bay leaf
- ½ tsp thyme
- 1 cup chicken or vegetable stock
Method
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1
Remove skin from chicken if desired. Place in a bowl.
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2
In a mortar, mash pepper, ginger, chile, garlic and salt. Reduce to a purée and incorporate lime juice. Pour onto chicken and mix well.
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3
Pour oil into a large pot and cook onions on low heat for 1 hour until melting. Add tomatoes and turmeric. Continue cooking on low heat for another 15 minutes.
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4
Incoroporation chicken with marinade, carrots, bay leaf, thyme and stock. Cover: nudge the heat up a tick and simmer for 30 minutes. Check if chicken is done and cook longer if necessary.
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5
Incorporate mustard and olives. Remove from heat and let rest at least 15 minutes before serving.
