🇸🇳 Senegal
Chicken Yassa, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
45 min2 to wash
3 lazy steps
- 1
Combine 700 g chicken thighs with 4 tbsp Dijon mustard, 120 ml lemon juice, 4 garlic cloves, minced, and 1 Scotch bonnet pepper, halved in a bowl to marinate for 15 minutes.
- 2
Heat 3 tbsp vegetable oil in a deep skillet, remove chicken from marinade, and sear both sides until browned, then transfer chicken to a plate.
- 3
Sauté 3 yellow onions, sliced with 1 chicken bouillon cube in the skillet until softened, add marinade and chicken back, and simmer covered for 20 minutes.
🇸🇳 How it's eaten in Senegal
In Senegal, chicken yassa is served hot over jasmine or broken rice, often accompanied by extra Dijon mustard and fresh sliced chilis.
Ingredients (serves 2)
- chicken thighs700 g
Swap: 700 g boneless skinless chicken thighs（no prep needed）
- yellow onions, sliced3
Swap: 450 g frozen sliced onions（no chopping）
- Dijon mustard4 tbsp
- lemon juice120 ml
Swap: 120 ml bottled lemon juice（no squeezing）
- garlic cloves, minced4
Swap: 1 tsp garlic powder（no peeling）
- Scotch bonnet pepper, halved1
Swap: 1 habanero pepper（similar heat）
- vegetable oil3 tbsp
- chicken bouillon cube1
Authentic ingredients in Senegal
- chicken thighs700 g
- yellow onions, sliced3
- Dijon mustard4 tbsp
- lemon juice120 ml
- garlic cloves, minced4
- Scotch bonnet pepper, halved1
- vegetable oil3 tbsp
- chicken bouillon cube1
Optional authentic touch
Traditionally, the marinated chicken is grilled over charcoal before being added to the simmered onions for a smoky flavor.
Wherever you live: Japan, Europe or anywhere else
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