Senegalese Poulet Yassa

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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