Poulet Yassa
Senegalese Chicken
Ingredients
For the chicken
- 1.8 lbs chicken legs, bone in & skin on
- 1 tsp sea salt
- 1 tbsp olive oil
For the marinade
- 1 onion, chopped
- 4 garlic cloves, peeled
- 1 handful of fresh parsley
- 1 tsp cayenne pepper
- zest of juice of 1 lemon
- 2 tsp Dijon mustard
For the sauce
- 2 tbsp olive oil
- 3 onions, sliced
- 1 red bell pepper, sliced
- 2 garlic cloves, minced
- juice of 2 lemons
- 2 tbsp dijon mustard
- 10 fl oz chicken broth
- 6 sprigs fresh thyme
- 1 bay leaf
- 1 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/2 tsp black pepper
To serve
- 2 tbsp fresh parsley, chopped
Instructions
- Make a few diagonal slashes across the chicken skin, season with the salt and massage it into the chicken, then place the chicken in a large bowl.
- Place the marinade ingredients in a food processor, blitz to combine, then add to the chicken, and massage thoroughly. Cover and refrigerate for at least 2 hours, or overnight.
- Remove the chicken from the refrigerator 30 minutes before cooking to allow the meat to come to room temperature. Set the oven to broil.
- Take the chicken out of the marinade, and set the marinade aside for later. Drizzle the chicken with a tablespoon of olive oil, and arrange on a baking sheet in a single layer, skin-side up. Grill the chicken on each side for 10 minutes, until browned, then set aside to rest.
- Meanwhile, make the sauce. Heat the olive oil in a large pot and add the onions along with the leftover marinade. Cover the pot and cook over a medium heat for 10 minutes, stirring occasionally. After 10 minutes, remove the lid and continue cooking for another 15–20 minutes, until the onions begin to caramelize. Add a splash of water, if needed, to prevent burning.
- Now add the bell pepper to the onions and cook for 5 minutes, then stir in the garlic cooking for a further 2-3 minutes. Pour in the lemon juice and add the dijon mustard, chicken broth, thyme, bay leaf, red pepper flakes, salt and pepper, and bring to a simmer.
- Place the chicken, skin-side up, in the sauce. Cover and simmer for 20 minutes, or until the sauce has reduced and the chicken is cooked through.
- Garnish with freshly chopped parsley and serve.
Notes
Cal 504 Fat 37g Carbs 7g Protein 34g Fiber 2g