Name: Gambian Yassa Poulet
Yield: 4 servings
Cuisine: Gambian
Ingredients: 4 large, thinly sliced onions; 4 cloves, minced garlic; 2 teaspoons, grated ginger; 2–3, juiced lemons; 3–4 tablespoons olive oil; 1 teaspoon Dijon mustard; 1 teaspoon black pepper; to taste salt; 2 pounds (thighs or drumsticks preferred) chicken pieces; 2 tablespoons vegetable oil; chopped, for garnish parsley or cilantro

Chicken

4 servings

700 cal/serving

Instructions

Step 1

Combine thinly sliced onions, minced garlic, grated ginger, lemon juice, olive oil, Dijon mustard, black pepper, and a pinch of salt in a mixing bowl to make a marinade.

OnionsGarlicGingerLemonsOlive oilDijon mustardBlack pepperSalt

Step 2

Add the chicken pieces to the marinade, coat evenly, cover and refrigerate at least 2 hours (preferably overnight).

Chicken piecesOnionsGarlicGingerLemonsOlive oilDijon mustardBlack pepperSalt

Step 3

Heat the vegetable oil in a large skillet or frying pan over medium-high heat.

Vegetable oil

Step 4

Remove the chicken from the marinade, reserving the marinade for later.

Chicken pieces

Step 5

Place the chicken in the skillet and brown on all sides (about 5–7 minutes per side).

Chicken piecesVegetable oil

Step 6

Reduce heat to medium and add the reserved marinade to the skillet.

OnionsGarlicGingerLemonsOlive oilDijon mustardBlack pepperSalt

Step 7

Cover and simmer the chicken in the marinade for about 20–25 minutes until cooked through, turning pieces occasionally and stirring the onions.

Chicken piecesOnionsGarlicGingerLemonsOlive oilDijon mustardBlack pepperSalt

Step 8

Transfer the cooked chicken to a serving dish and garnish with chopped parsley or cilantro.

Chicken piecesParsley or cilantro

Step 9

Serve the yassa poulet hot with steamed rice or couscous.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.