Chicken Yassa… My African journey continues!

The first time I became aware of Senegalese Yassa was when I read a post by Tasty Trix.  It was a vegetarian version with seitan, which I have only just recently located in Bulgaria.  The flavors were really good, so when I came across Poulet Yassa (poulet is “chicken” in french) in The Congo Cookbook, I decided to try it again as part of my African exploration, which commenced with Tagine Chicken, Preserved Lemons and Olives.

This week I was motivated to plan my meal for the entire week, then create on grocery list, do a big shopping trip and stick to the plan.  I was inspired by the folks at  A Good Appetite and of course my desire to explore African cuisine. Because I planned ahead, I was able to marinate the chicken for the yassa overnight.  This was one of the main components of the dish, so I was happy to have it out of the way.
My mise en place!
All of the marinate ingredients mixed together and ready for the fridge.
I took the chicken out of the fridge about an hour before I intended to cook it to ensure that it cooked evenly.  I then separated the onions and the marinade from the chicken and cooked the chicken in a skillet till it began to brown.
In a separate skillet I cooked the onions, which I should have cooked longer than I did.  They should have been softer, but with a hungry family waiting, I needed to rush a bit.  You think I would have been better organized, since I marinated the chicken the night before, but no, dinner was still on the table after 8pm.
After the onions had cooked with the left over marinade, I added the reserved chicken to the onion marinade mixture and allowed to cook till the chicken was ready.
I actually served this dish with couscous, chickpeas and prunes (since I didn’t have any raisins).  I had mistakenly thought I served the Tagine chicken with this side dish, but I actually served that with rice.  
I really enjoyed this dish, I neglected to add the extra veggies that were optional (cabbage and carrots), which is odd because I had them ready in the fridge. I think if I make this again, I will cut the number of onions, I used 6, which was the maximum because my kids and husband don’t really like them and add the extra veggies.

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Author: caseyangelova

Eating, Gardening & Living in Bulgaria www.caseyangelova.com

16 thoughts on “Chicken Yassa… My African journey continues!”

  1. Oh, how cool that you made this! Funny that you felt you used too many onions. … I cannot get enough of them! (Hmm, perhaps I have breath that only a mother could love? lol.) It looks great though! It's also funny to me that you forgot the cabbage because the only reason I ever made this in the first place was to get rid of extra cabbage!

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  2. Sharlene – The recipes are online at the Congo Cookbook site, if you click on the recipe link you should go straight there, but the books is worth the buy!

    Thanks Victor!

    Thanks Travel, Eat, Love!

    Trix – I love the onions, but my family can only handle so many, which leave 5 whole onions for me, but I am left alone sleeping on the couch with onion breath. Funny thing about the cabbage is that I had extra too, but I forgot to add it. It was chopped and ready to go in the fridge, but my mind just wandered. I ended up making a Bulgarian-style cabbage and carrot salad, with cider vinegar dressing. Very simple, but quite tasty!

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  3. Kudos to you for marinating the night before, I can't even get that done timely! I'm always late, then in a hurry. One time I baked a cake without adding the baking soda and powder, talk about rushing. The chicken looks great. This is one my hubby would so enjoy, he loves the onions!

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  4. 5 Star – This is truly a dish for onion lovers!

    Cookin' Canuck – Research is my thing! I am a bit of a nerd.

    Sweetlife – I hope you give it a try.

    Kathy Gori – I can see you whipping out your clay pot and making it happen!

    Thanks Tania!

    Thanks Pegasus!

    Redkathy – I need to plan more because the overnight marinade made the difference. Don't feel bad about the cake… we have all forgotten the major components before. We aren't professional chef and sometimes the other things in our lives make us neglect an ingredient or two!

    Penny – I have a few more African tricks up my sleeve. I am posting them slowly as to not have an African overload!

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