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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

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


  1. 1

    Carve chicken into pieces. Salt, pepper and fry pieces in a pot with oil on high heat. Remove chicken and set aside.

  2. 2

    Remove most of the oil, leaving around 5 tablespoons.

  3. 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.

  4. 4

    When the onions are lightly browned, reduce heat and add mustard, olives and carrots. Let simmer for 15 minutes.

  5. 5

    Add chicken then lemon and 8 pepper blend. Let simmer for 20 more minutes on medium heat.