Fat Loss & Weight Management, Food & Recipe
Poulet Yassa (Senegalese Chicken) Recipe
13
Jan
Jan
Ingredients
Serves 4
For the chicken:
1.8 lbs. (800g) chicken legs, bone in & skin on
1 tsp. sea salt
1 tbsp. olive oil
For the marinade:
1 onion, chopped
4 garlic cloves, peeled
handful of fresh parsley
1 tsp. cayenne pepper
zest & juice of 1 lemon
2 tsp. dijon mustard
For the Sauce:
2 tbsp. olive oil
3 onions, sliced
1 red bell pepper, sliced
2 garlic cloves, minced juice
2 lemons
2 tbsp. dijon mustard
10 fl oz. (300ml) chicken broth
6 sprigs fresh thyme
1 bay leaf
1 tsp. red pepper flakes
½ tsp. sea salt
½ tsp. black pepper
To Serve:
2 tbsp. fresh parsley, chopped
What to do:
- Make a few diagonal slashes across the chicken skin, season with the salt and massage it into the chicken, then place the chicken in a large bowl.
- Place the marinade ingredients in a food processor, blitz to combine, then add to the chicken, and massage thoroughly. Cover and refrigerate for at least 2 hours, or overnight.
- Remove the chicken from the refrigerator 30 minutes before cooking to allow the meat to come to room temperature. Set the oven to broil.
- Take the chicken out of the marinade, and set the marinade aside for later. Drizzle the chicken with a tablespoon of olive oil, and arrange on a baking sheet in a single layer, skin-side up. Grill the chicken on each side for 10 minutes, until browned, then set aside to rest.
- Meanwhile, make the sauce. Heat the olive oil in a large pot and add the onions along with the leftover marinade. Cover the pot and cook over a medium heat for 10 minutes, stirring occasionally. After 10 minutes, remove the lid and continue cooking for another 15–20 minutes, until the onions begin to caramelize. Add a splash of water, if needed, to prevent burning.
- Now add the bell pepper to the onions and cook for 5 minutes, then stir in the garlic cooking for a further 2-3 minutes. Pour in the lemon juice and add the dijon mustard, chicken broth, thyme, bay leaf, red pepper flakes, salt and pepper, and bring to a simmer.
- Place the chicken, skin-side up, in the sauce. Cover and simmer for 20 minutes, or until the sauce has reduced and the chicken is cooked through.
- Garnish with freshly chopped parsley and serve.
