Food Felonies

Bonjour à tous! They say absence makes the heart grow funder and so I really hope that’s the case for me for I have been absent indeed. My deepest apologies haha. Anyway, today’s recipe is from the country of Senegal. Did you notice I said “hello everyone” in French at the beginning? it was very intentional. Poulet means chicken in French and Yassa refers to the onion base of the sauce. This sauce is extremely delicious it almost impossible to explain, I’m naturally not a fan of sour foods like mustard or lemon juice or even olives but somehow this marriage of flavours with lots of caramelized onions giving a counteractive sweet taste does wonders in the end. I’m not from Senegal neither have I ever even been there but now I can’t wait to go so I could eat poulet Yassa to my heart’s absolute content. Get your aprons!

Ingredients:

For the Chicken

• 5 Chicken thighs (or 745g of Chicken)
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon white pepper
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon freshly ground black pepper
• 1 knorr seasoning cube
• 1/2 Oil for frying

For the Yassa Base

• 2 Very large white onions
• 4 Small/ medium-sized red onions
• 2 Tablespoons lemon juice
• 2 Tablespoonfuls of mustard
• 1 1/2 teaspoon finely chopped garlic
• 1 teaspoon white pepper
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1 knorr cube
• 2 Bay leaves
• 1 large Scotch bonnet/Habanero pepper
• 1/4 cup water
• Green olives for garnishing (optional)

Method:

• Season the chicken thighs with all the spices mentioned above. Mix thoroughly and set to marinate for about 20 mins or for longer in a refrigerator (If wet, pat the chicken thighs dry with a paper towel first before seasoning).
• Season the onions with mustard, salt, black pepper, white pepper, chopped garlic, bay leaves and lemon juice. Mix thoroughly and set aside.
• To a non-stick sauté pan add the vegetable oil to heat up.
• Once hot reduce the temperature to medium-low and fry the chicken pieces skin-side down first before flipping them over once properly browned.
• Fry the chicken pieces over medium-low heat for about 15 mins in total or until golden brown.
• Once fried set aside the chicken pieces to rest (Note: The chicken is still raw and would finish cooking in the sauce. Alternatively, it can be finished off in the oven and added later on into the sauce).
• To the same pan crank up the heat up to medium-high and fry the onions whilst constantly stirring for 5-7minutes to start the caramelizing process.
• Reduce the heat to medium-low, add the knorr cube and continue stiffing the onions.
• Return the chicken pieces to the pan along with any juices released from resting the chicken.
• Cover the pan with a lid and cook for 15 minutes whilst stirring from time to time.
• After 15 minutes add the scotch bonnet/habanero pepper whole (preferably pre-frozen) and cover to continue cooking with the lid closed.
• Take out the pepper after 5 mins to ensure it doesn’t burst open in the sauce and stir the sauce properly to distribute the pepper flavour.
• Add 1/4 cup of water, and leave to cook for 10 minutes with the lid on stirring occasionally (top up with 1/4 cup of water if the sauce gets too dry).
• After 10 minutes rinse the green olives thoroughly and add a handful to the pan.
• Cover and continue to cook for further 5 mins.
• Garnish with some more green olives and serve over steamed rice or couscous.
• Feel free to drain out any excess oil from the sauce when it’s ready.

That is it my wonderful readers please do try this recipe and let me know what you think. Like this post or drop a comment if you’ve enjoyed this or have any questions. As always, love & light. God bless you!

For a visual representation of this recipe please click on the link below: