Senegalese Chicken Yassa with Lemon
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 380g per person. Country of origin: Senegal. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 158 kcal
- Protein
- 11 g
- Carbohydrate
- 20 g
- of which sugars
- 4.1 g
- Fat
- 5.2 g
- of which saturates
- 1 g
- Fibre
- 1.8 g
- Salt
- 0.63 g
Ingredients
- 700g skinless chicken thighs
- 3 lemons, zest and 110ml juice
- 4 large onions, thinly sliced
- 3 garlic cloves, crushed
- 1 tbsp Dijon mustard
- 1 tbsp groundnut oil
- 1 bay leaf
- 300ml chicken stock
- 320g cooked white rice
- Small handful parsley
Method
Mix chicken with lemon juice, zest, half the onions, garlic and mustard; marinate for 2 hours.
Lift out and brown the chicken in oil, then set aside.
Cook all the marinated onions slowly until soft and beginning to caramelise.
Return the chicken with marinade, bay and stock; cover and simmer for 30 minutes.
Reduce the sauce slightly, finish with parsley and serve over rice.
Reviews
My first attempt at Senegalese Chicken Yassa with Lemon was a success, with one small note for next time. Cooking the onions patiently was the key; mine needed a little longer before turning sweet.
John RedwoodI enjoyed making Senegalese Chicken Yassa with Lemon and the instructions behaved exactly as promised. Two hours of marinating gave the chicken real flavour without changing its texture.
Roger ThorogoodSenegalese Chicken Yassa with Lemon earned a permanent place in my recipe folder. The large quantity of onions melted into a wonderfully tangy lemon-mustard sauce.
Steve 2