Senegalese Chicken Yassa – Exploring the World

This past week I’ve been exploring the world. I met my Mexican hairless xoloitzcuintli grand puppy,

finally enjoyed the Morikami Japanese Gardens,

visited the incredible Nigerian artist Njideka Akunyili Crosby‘s exhibit – I Refuse to be Invisible at the Norton Museum with Cecilia Simms and 

sampled this fantastic Senegalese Chicken Yassa, a recipe from the Casamance region of southern Senegal.

This Chicken Yassa recipe hails from the lovely cookbook, Eating Clean in Costa Rica.

I didn’t get to Costa Rica this week, but reading Eating Clean in Costa Rica puts you in a very pleasant Costa Rican head space.

Senegalese Chicken Yassa

• 1 large chicken, cut into pieces
• 8-10 onions, chopped
• 4 lemons, juiced
• 3 T peanut, or olive oil
• 2 t Dijon mustard
• 2 c chicken broth
• 1 – 2 dried chilies, chopped
• sea salt and freshly ground black pepper

Prepare a marinade by mixing lemon juice, salt, pepper, mustard and 1 tablespoon of oil. Brush the chicken with the marinade, and marinate covered and refrigerated for 3 hours.

In a large mixing bowl, combine the remaining marinade with the onions. Marinate the onions, covered and refrigerated for 3 hours.

Heat a large pot or a wok over high heat.  Add remaining oil and brown the chicken. Remove chicken to a platter. Add onions and sauté on low heat for 20 minutes. When onions are softened, add chicken, chicken stock and chilies. Mix and cook covered, allowing a little steam to escape, over medium heat for 45 – 60 minutes. Adjust seasoning to taste and serve. Serves 6 – 8. Excellent frozen and reheated.

Senegalese Chicken Yassa Print Ready Recipe

Final notes:

• Who knew that one of the tastiest chicken dishes ever hailed from a place of beauty and historical conflict? 
• Here are 5 other Senegalese recipes to tempt you.
• And now, for some African Senegal drum music to keep you focused while cooking Senegalese Chicken Yassa: