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Poulet Yassa
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Transport yourself to Senegal with Poulet Yassa, a vibrant and easy-to-make dish bursting with flavor. Trust the process and your instincts as you savor the transformation from tartness to sweetness, spiciness, and balance. Customize the heat level to your liking by adjusting the scotch bonnet pepper or experimenting with different chillies. Let the tingling heat take your taste buds on a journey through West Africa.
Ingredients:
  • 1 kg chicken legs and thighs bone in and skin on
  • 1 tsp fine sea salt
  • 3 tbsp rapeseed, peanut or neutral vegetable oil plus more for brushing

  • 1 medium brown onion peeled and roughly chopped
  • 4 garlic cloves peeled
  • Handful of fresh flat-leaf parsley
  • 1 tsp cayenne pepper
  • Zest and juice of 1 lemon
  • 2 tsp Dijon mustard
  • 3 tbsp rapeseed, peanut or vegetable oil
  • 3 medium brown onions peeled, halved and sliced (just under 1cm thick)
  • 1 red Romano or bell pepper deseeded and sliced (just under 1cm thick)
  • 2 garlic cloves peeled and grated
  • Juice of 4 limes or 2 lemons, or a combination of both
  • 2 tbsp Dijon mustard
  • 300 ml chicken stock
  • 6 sprigs of thyme, or 1 tsp dried
  • 1 bayleaf
  • 1 scotch bonnet pepper pierced and left whole
  • ½ tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • Honey if needed
  • Handful of parsley leaves plucked
Instructions:
  • Diagonally slash the chicken skin and season with fine sea salt. Massage the salt into the chicken in a wide bowl. In a food processor, combine marinade ingredients and blend into a smooth paste. Pour paste over chicken, add 2 tablespoons oil, and massage thoroughly, ensuring some marinade goes under the skin and into slashes. Refrigerate covered for 2 hours or overnight for more flavor, then let sit at room temperature for 30 minutes. Preheat grill to medium-high. Drizzle chicken with remaining oil, toss well, and arrange in a single layer on an oiled grill tray, skin-side up. Grill each side for 10 minutes until charred. Make sauce by heating oil in a saucepan, adding onions and leftover marinade, then cooking covered for 10 minutes. Uncover and cook for 15-20 minutes until onions caramelize. Stir in remaining ingredients, simmer and add chicken. Cover and simmer for 20 minutes until chicken is cooked. Adjust sauce seasoning as needed with honey. Serve with sides like rice or mashed potatoes. Garnish with parsley before serving.

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