Chicken Yassa with saffron
This flavourful chicken and onion dish is a traditional Senegalese recipe kicked up by our 8 pepper blend and saffron.
Ingredients
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
Method
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1
Carve chicken into pieces. Salt, pepper and fry pieces in a pot with oil on high heat. Remove chicken and set aside.
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2
Remove most of the oil, leaving around 5 tablespoons.
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3
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.
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4
When the onions are lightly browned, reduce heat and add mustard, olives and carrots. Let simmer for 15 minutes.
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5
Add chicken then lemon and 8 pepper blend. Let simmer for 20 more minutes on medium heat.
