Senegalese Poulet Yassa
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 lbs chicken pieces (1 kg)
- 4 lbs purple onions, chopped (2 kgs)
- 1 cup oil
- 1⁄2 cup Dijon mustard
- 2 bouillon cubes
- 2 teaspoons coarse black pepper
- 2 teaspoons chili pepper flakes (hot)
- 2 lemons, juice of
- salt, to taste
- 6 cups cooked rice
- 1 -2 bell pepper, green, thinly sliced
- 2 -4 tomatoes, ripe, sliced
directions
- Fry the chickens in the oil in a deep saucepan until well browned.
- Remove chicken, then fry the onions in the same oil. (Here the cook said that the onions should saute for 2 hours at low heat. It sounds way too long, but will render the onions meltingly tender!).
- Then add the chicken, mustard, crumbled bouillon cubes, black pepper, hot pepper flakes, lemon juice and salt to taste (if necessary). Simmer slowly for up to an hour.
- Serve over white rice, and top the chicken and onion with the bell pepper and tomato slices.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).