Chicken yassa
Senegalese chicken marinated in lemon, simmered with onions and served with rice.
Active time1 h
Cooking1 h
Total3 h 30 minResting : 2 h
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Ingredients
- 10 g garlic
- 3 lemon
- 700 g onions
- 1000 g chicken legs
- 250 ml water
- 40 ml groundnut oil
- 40 g mustard
- 280 g long-grain rice
Preparation
Peel the garlic. Squeeze the lemons before making the marinade. Peel and thinly slice the onions and chop the garlic. Mix the chicken, onions, garlic, lemon juice, mustard and half the oil. Cover and refrigerate for 2 hours.
10 g garlic3 lemon700 g onions1000 g chicken legs40 ml groundnut oil40 g mustard- knife
- mixing bowl
Separate the chicken and onions, reserving the marinade. Brown the chicken in the remaining oil for 8 minutes, then set aside.
- casserole dish
Cook the onions for 15 minutes, add the chicken, marinade and water, cover and simmer for 25 to 30 minutes. Check that the chicken reaches at least 75 °C at the centre for 30 seconds, without touching the bone with the thermometer.
250 ml water- casserole dish
- thermometer
While the chicken simmers, cook the rice according to the packet instructions and drain. For long-grain rice, allow 12 to 15 minutes as a guide. The timing and method on the packet take precedence over this timer. Serve with the chicken and onions.
280 g long-grain rice- saucepan
- colander
Allergens
- Mustard
- Peanuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration