- 3/4 cup peanut/groundnut oil
- 8 pieces chicken thighs
- 6 large onions
- 4 large or 6 small garlic cloves
- 6 Tbsp. freshly squeezed lemon juice
- 6 Tbsp Apple Cider Vinegar (ACV)
- 2 bay leaves
- 2 Tbsp Dijon mustard, heaped
- Salt and chicken seasoning
How to Prepare Senegalese Chicken Yassa.
Slice onions into thin stripes and chop or blend garlic. Set aside.
Clean chicken thoroughly. Add mustard, onions, lemon juice, ACV, salt and seasoning and mix well. Leave to marinate in the refrigerator for 24 hours or at least for a couple of hours.
Remove chicken and broil (cook under high heat) in hot peanut oil until golden brown. Alternatively, you can roast chicken over a charcoal fire to give it a smoky taste.
Once chicken is almost cooked, remove it and set aside. Now add onions to the oil used to broil the chicken and caramelize (cook until onions become tansluscent and light brown light caramelized sugar) your onions.
Add your chicken and sauté for about 5 more minutes.
Serve with couscous, rice or fufu and enjoy.
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