Chicken Yassa with saffron
This flavourful chicken and onion dish is a traditional Senegalese recipe kicked up by our 8 pepper blend and saffron.
1 large chicken, around 2 kg
Salt and pepper, to taste
2 cups vegetable or olive oil
1 tomato, seeded and diced
12 onions, sliced into thin strips
1 tsp fresh ginger, sliced
1 bouquet garni
1 bay leaf
¼ gram saffron
3 Tbsp Dijon mustard
150 g green olives, pitted and rinsed
2 carrots, diced
Juice of 4 lemons
1 generous pinch of 8 Pepper Blend, ground
Carve chicken into pieces. Salt, pepper and fry pieces in a pot with oil on high heat. Remove chicken and set aside.
Remove most of the oil, leaving around 5 tablespoons.
Add diced tomato and sauté, then add onions and ginger. Let simmer while scraping the pot regularly. Add the bouquet garni, bay leaf, and saffron.
When the onions are lightly browned, reduce heat and add mustard, olives and carrots. Let simmer for 15 minutes.
Add chicken then lemon and 8 pepper blend. Let simmer for 20 more minutes on medium heat.