Senegalese Yassa Bowl
Senegal's most beloved export — yassa, chicken marinated and grilled in lemon and mustard, then slow-braised in a deeply caramelised onion sauce. Served over white rice. The combination of intensely golden caramelised onions, tart lemon and Dijon mustard creates a sauce unlike anything else in West African cuisine.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Marinate chicken with lemon juice, mustard, garlic, oil, salt and pepper. Marinate minimum 2 hours.
About 5 min
Grill or broil the marinated chicken until charred. Reserve the marinade.
About 14 min
Caramelise onions in oil for 40 minutes over medium heat until deeply golden, sweet and soft.
About 14 min
Add reserved marinade, chicken stock, Scotch bonnet and bay leaves to the onions. Simmer 10 minutes. Return grilled chicken; braise covered 20 minutes.
About 14 min
Serve over white rice. Remove the Scotch bonnet whole before serving (or mash in for heat). Spoon the golden onion sauce generously. The yassa sauce is the soul of this dish.
About 3 min
Nutrition per serving (estimate)
- Calories
- 480
- Protein
- 36 g
- Carbs
- 52 g
- Fat
- 18 g
- Fibre
- 4 g
- Sugar
- 10 g
- Sodium
- 680 mg
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Recipe by Boon Tools.