Yassa Poulet
Yassa Poulet is a classic Senegalese dish featuring chicken marinated in a tangy lemon and onion mixture. The chicken is then seared and slow-cooked with caramelized onions, creating a rich and flavorful stew. It's often served over rice and makes for a satisfying main course.
Una recepta original de Forkin
- Temps total
- 3 h 30 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 656 kcal
Informació sobre al·lèrgens: pot contenir mostassa, cacauets i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
- 800 gchicken thigh, bone-in, skin-on
- 4 uyellow onion, thinly sliced
- 3 ulemon, juiced
- 2 csdijon mustard
- 4 gragarlic, minced
- 2 ubay leaf
- 1 uscotch bonnet pepper, whole (optional for heat)(opcional)
- 3 cspeanut oil
- 1 tassachicken broth
- 0,5 tassagreen olive, pitted
- 2 ucarrot, peeled and sliced
- 1 ctsalt
- 0,5 ctblack pepper, freshly ground
Estris
large bowl · dutch oven · cutting board · knife
Elaboració
Pas a pas
- 1
In a large bowl, combine the sliced yellow onions, lemon juice, Dijon mustard, minced garlic, bay leaves, salt, and black pepper. If using, add the whole Scotch bonnet pepper.
Uns 5 min
Nota de cuina: Wear gloves when handling Scotch bonnet peppers to avoid skin irritation.
- 2
Add the chicken thighs to the onion mixture, ensuring each piece is well coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight.
Uns 2 h
Nota de cuina: Marinating overnight will yield the most flavorful chicken.
- 3
Remove the chicken from the marinade, reserving the marinade and onions. Pat the chicken dry with paper towels.
Uns 2 min
Nota de cuina: Drying the chicken helps achieve a better sear.
- 4
Heat peanut oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Uns 1 min
- 5
Sear the chicken thighs, skin-side down first, until golden brown and crispy, about 4-5 minutes per side. Remove the seared chicken from the pot and set aside.
Uns 10 min
Nota de cuina: Do not overcrowd the pot; sear in batches if necessary.
- 6
Reduce the heat to medium. Add the reserved marinated onions and bay leaves to the pot. Cook, stirring occasionally, until the onions are deeply caramelized and translucent, about 15-20 minutes.
Uns 20 min
Nota de cuina: Scrape up any browned bits from the bottom of the pot as the onions cook; these add flavor.
- 7
Pour in the chicken broth and bring to a simmer, stirring to deglaze the pot. Add the green olives and sliced carrots.
Uns 5 min
- 8
Return the seared chicken thighs to the pot, nestling them into the onion mixture. If using the Scotch bonnet, ensure it's submerged.
Uns 1 min
- 9
Cover the pot and reduce the heat to low. Simmer for 30-40 minutes, or until the chicken is cooked through and tender.
Uns 40 min
Nota de cuina: The chicken is done when an internal thermometer reads 74°C (165°F).
- 10
Taste and adjust seasoning as needed. Remove the bay leaves and Scotch bonnet pepper before serving.
Uns 1 min
Nota de cuina: If you prefer less heat, remove the Scotch bonnet earlier or don't break it open.
- 11
Serve the Yassa Poulet hot, typically over steamed white rice.
Per ració
Nutrició
- Calories
- 655,5kcal
- Proteïnes
- 56,3g
- Hidrats de carboni
- 27,8g
- Greixos
- 36,5g
- Fibra
- 7g
- Sucre
- 10,5g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover Yassa Poulet in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through.