How To Make Poulet Yassa, The Senegalese Chicken And Caramelized Onions Dish

Poulet Yassa
Poulet Yassa, Yassa Poulet or simply Yassa is a spicy chicken dish prepared with onions and either marinated poultry or marinated fish. Originally from Senegal and specially from the Casamance region in the south of Senegal, Yassa has become popular throughout West Africa and has had the chicken substituted for other meats such as lamb and fish. Poulet actually means chicken.
The poulet yassa chicken needs to marinate in the onion-lemon-vinegar mixture at least 8 hours, or overnight, so the dish actually needs some time ahead for preparation. The lemon juice and vinegar totally take the bite out of the onions, then it all cooks down into a completely delectable sauce that is to-die-for. When done, the dish can be served with rice, potatoes and others.How To Make Poulet Yassa, The Senegalese Chicken And Caramelized Onions Dish
Ingredients
1/2 cup peanut oil (or vegetable oil), 3 boneless, skinless chicken breasts, cut in half horizontally to make two thin fillets, 4 large yellow onions, roughly chopped, 8 Tbsp. lemon juice, 8 Tbsp. cider vinegar, 1 bay leaf, 4 cloves garlic, minced, 2 Tbsp. Dijon or stone-ground mustard, 1 jalapeno pepper, seeded and finely chopped (optional), 1/2 tsp. cayenne pepper, 1/2 tsp. black pepper, 1 tsp. salt, 2 Tbsp. peanut or vegetable oil.
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How To Make
Combine all of the ingredients except for the last 2 Tbsp. of oil in a large zip-close bag and allow chicken to marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.
Heat a large saute pan over medium-high heat and add 2 Tbsp. peanut or vegetable oil once hot. Sauté chicken for two minutes on each side. Remove, and set aside on a plate.How To Make Poulet Yassa, The Senegalese Chicken And Caramelized Onions Dish
Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.
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Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes). There you have your poulet yassa!!! Serve with rice, pasta, noodles, potatoes or others to make a complete dish.
How To Make Poulet Yassa, The Senegalese Chicken And Caramelized Onions Dish
Poulet Yassa, The Senegalese Chicken And Caramelized Onions Dish
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