Basquechickenyassa Recipes

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SENEGALESE POULET YASSA



Senegalese Poulet Yassa image

Enjoy the flavors of West Africa with this Senegalese Poulet Yassa made from chicken pieces marinated overnight with lots of onions, some mustard, and a bit of lemon juice.

Provided by Lola Osinkolu

Categories     Lunch/Dinner

Number Of Ingredients 17

1/2 cup lemon juice (freshly squeezed)
1/4 cup apple cider vinegar (or red wine vinegar)
2 tablespoons dijon mustard
1/4 cup peanut oil (or any other cooking oil - divided)
5 cloves of garlic (minced)
2 teaspoons bouillon powder (or 2 cubes)
1 habanero (finely chopped - for added heat)
1 teaspoon ginger spice
1-1½ tsp salt (or to taste)
2 teaspoons black pepper
6 pieces of chicken thighs
4 onions (thinly sliced into half-moons - preferably white/yellow onions)
2 Bay leaves
2-3 tbsp oil
3/4 cup chicken stock (or water)
3/4 cup green olives (optional)
Parsley for garnish (if desired)

Steps:

  • Prepare the marinade by combining the lemon juice, vinegar, mustard, 2 tbsp oil, minced garlic, bouillon powder, minced habanero, ginger powder, salt, and black pepper in a medium bowl. Mix well and set aside.
  • Place the chicken pieces in a large bowl, and add the onion slices, bay leaves, and the marinade. Mix well, then cover with a tight-fitting lid or a plastic wrap and refrigerate for a few hours, preferably overnight.
  • When ready to cook, remove chicken pieces from the marinade (save the marinade).
  • Add 2-3 tablespoons of oil to a pan, and brown the chicken on both sides for 7-10 minutes on medium heat (don't crowd the pan). Remove from heat and set aside.
  • Scoop out the onions from the marinade (don't discard the marinade) and fry the onions until they are well reduced - about 5 to 10 minutes.
  • Add the browned chicken, remaining marinade, and chicken stock or water to the onion-based cooking pot. Reduce the heat to medium-low and continue cooking for 15 to 20 more minutes or until the chicken is tender and the sauce is well reduced to your preference.
  • Stir in the olives and simmer for 3 to 5 minutes. Adjust the seasoning if necessary.
  • Garnish with parsley if desired and serve over rice or mashed potatoes.

Nutrition Facts : Calories 187 kcal, Carbohydrate 12 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 929 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CHICKEN YASSA



Chicken Yassa image

Make and share this Chicken Yassa recipe from Food.com.

Provided by Engrossed

Categories     Chicken

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup fresh lemon juice
4 large onions, thinly sliced
salt & freshly ground black pepper, to taste
1/8 teaspoon fresh habanero pepper, minced
5 tablespoons peanut oil
2 1/2-3 1/2 lbs frying chickens, cut into serving pieces
1 habanero pepper, pricked with a fork
1/2 cup pimento stuffed olive
4 carrots, peeled and thinly sliced
1 tablespoon dijon-style mustard
1/2 cup water

Steps:

  • In a large nonreactive bowl, prepare a marinade by mixing the lemon juice, onions, salt, pepper, minced chile, and 4 tbsp of the peanut oil.
  • Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl with plastic wrap and allow the chicken to marinate for at least 3 hours in the refrigerator.
  • Preheat the broiler.
  • Remove the chicken pieces, reserving the marinade and onions, and place the chicken in a shallow pan. Broil the chicken until it is lightly browned on both sides.
  • Remove the onions from the marinade.
  • Heat the remaining tablespoon of oil in a 5 quart pot or dutch oven and cook the onions slowly until tender and translucent.
  • Add the reserved marinade. When liquid is thoroughly heated, add the chicken pieces, pricked chile, olives, carrots, mustard, and water.
  • When the dish has reached the desired degree of hotness, remove the chile and reserve (it can be served separately to the chile heads).
  • Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through.
  • Serve hot over white rice.

Nutrition Facts : Calories 571.6, Fat 40, SaturatedFat 10.1, Cholesterol 142.3, Sodium 165.1, Carbohydrate 15.6, Fiber 2.7, Sugar 6.8, Protein 36.8

EASY CHICKEN YASSA



Easy Chicken Yassa image

This is a quick, easy, and healthy variation on the classic Senegalese dish Chicken Yassa. Chicken quarters are roasted in the oven while a simple pan sauce of caramelized onions, mustard, and lemon juice ties everything together.

Provided by Nancy Odogwu

Categories     Dinner

Time 1h22m

Yield 4

Number Of Ingredients 16

4 chicken quarters (thighs and legs attached)
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon garlic granules or garlic powder
2 teaspoons ground black pepper, divided
2 teaspoons of dried parsley, divided
4 large onions, thinly sliced
3 cloves of garlic, minced
3 tablespoons Dijon mustard
1 lemon, juiced
2 tablespoons of olive oil
1 1/2 cups chicken stock
2 bay leaves
1/4 cup green olives
To serve
Cooked white rice

Steps:

  • Preheat the oven to 400°F

BASQUE CHICKEN YASSA



Basque Chicken Yassa image

Make and share this Basque Chicken Yassa recipe from Food.com.

Provided by MeliBug

Categories     Chicken

Time P1DT45m

Yield 8-10 serving(s)

Number Of Ingredients 9

5 lbs skinless chicken pieces, washed
1 1/4 cups lemon juice
1/2 cup white wine vinegar
1/2 cup peanut oil
3 onions, sliced
2 sprigs fresh thyme
red pepper, to taste
2 cups water
4 bay leaves

Steps:

  • Mix the lemon juice, the vinegar, half the oil, the onions and pour on
  • the chicken pieces in a bowl. Marinate overnight, or longer.
  • Remove the chicken and the onions from the marinade. Brown the chicken on both sides. Remove and set aside.
  • Fry the onions in the remaining oil for a few minutes.
  • Add the marinade, thyme, hot pepper, water and bay leaves. Simmer on medium heat for about 10 minutes. Return the chicken to the sauce and cook until done, about 30 minutes.

Nutrition Facts : Calories 292.8, Fat 17.3, SaturatedFat 3.3, Cholesterol 86.2, Sodium 97.6, Carbohydrate 7.5, Fiber 0.7, Sugar 2.7, Protein 26.9

CHICKEN YASSA



Chicken Yassa image

Popular across West Africa, chicken yassa coaxes deep flavor from a handful of simple ingredients: smoky grilled chicken, sweet caramelized onions, tangy lime, bright ginger and spicy Scotch bonnet chile. This version comes from "The Fonio Cookbook" by chef Pierre Thiam (Lake Isle Press, 2019). Mr. Thiam, who was born and raised in Dakar, is the chef and owner of Teranga, a West African restaurant in Harlem. His recipe calls for bone-in chicken legs, but, in southern Senegal, where the dish originated, you might be served other chicken parts, fish yassa or even lamb yassa. The cooking method is flexible: The chicken develops the best smoky char when grilled, but will still be delicious seared in a grill pan or cast-iron skillet.

Provided by Alexa Weibel

Categories     dinner, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

4 bone-in, skin-on chicken legs (2 1/2 to 3 pounds)
4 scallions, trimmed, whites and greens finely chopped
2 tablespoons fresh thyme, finely chopped (or 2 teaspoons dried)
1 tablespoon white vinegar or apple cider vinegar
1/2 cup lime juice (from 3 or 4 limes), plus more as needed
4 tablespoons peanut, vegetable or canola oil, plus more as needed
Kosher salt and black pepper
2 pounds yellow onions, halved and sliced 1/2-inch thick
1 green bell pepper, halved, seeded and cut into thin matchsticks
1 whole Scotch bonnet chile, poked with a fork (or 1 whole habanero chile, 1 to 2 minced jalapeños, or 1/2 to 1 teaspoon red-pepper flakes)
4 garlic cloves, finely chopped
4 teaspoons finely chopped fresh ginger
3 fresh or dried bay leaves
2 teaspoons Dijon mustard (optional)
Cooked rice or fonio, for serving

Steps:

  • In a large bowl, combine the chicken legs with the scallions, thyme, vinegar, 1/4 cup lime juice and 1 tablespoon oil. Marinate in the fridge for at least 2 hours or up to 24 hours.
  • If using a grill or grill pan, heat it over high; if using a cast-iron skillet, heat 1 tablespoon oil over medium-high. (If cooking indoors, pat the chicken dry, discarding marinade, then brush the chicken lightly with oil.) Season the chicken all over with salt and pepper. Working in batches if necessary, grill or sear the chicken until browned on both sides, 6 or 7 minutes per side. Transfer the chicken to a plate.
  • Meanwhile, in a large pot, heat the remaining 3 tablespoons oil over medium-high. When the oil is hot, add the onions in an even layer, season with salt and pepper, and let sear without stirring for 3 to 4 minutes. Using a wooden spoon, stir occasionally to prevent onions from burning at the bottom of the pot, and allow onions to cook until they start to caramelize and take on some color, 10 to 12 minutes.
  • Add the bell pepper, chile, garlic, ginger, bay leaves and the mustard (if using), and continue stirring, adding 1 to 2 tablespoons of water as needed to avoid scorching at the bottom of the pot, another 5 minutes. Stir in another 1/4 cup lime juice, and season with 1 tablespoon salt and 2 teaspoons pepper.
  • Add the grilled chicken into the pot, tucking it under the onions, then top with 1 cup water. Stir well, smooth mixture gently into an even layer, cover and simmer over medium until chicken is cooked through and tender, about 30 minutes.
  • Season to taste and add more lime juice to taste, if desired. Serve chicken over rice, with onion mixture and sauce drizzled generously on top.

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