Ahh, the joys of exploring new cuisines! Today, we’re taking a trip to West Africa with this delicious Yassa au poulet recipe.
Yassa au poulet
Ingredients:
- 4 chicken breasts, cut into large chunks
- 2-3 onions, sliced
- 4 garlic cloves, minced
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh parsley, chopped
- 2 tbsp Dijon mustard
- 2 tbsp soy sauce
- 1 lemon, juiced
- Salt and freshly ground black pepper, to taste
- 2 tbsp peanut oil
Instructions:
- Mix the mustard, soy sauce, lemon juice, herbs, salt, and pepper together in a bowl.
- Place the chicken in a shallow dish and pour over the marinade.
- Cover the dish and place it in the fridge for an hour (or overnight if possible).
- In a large skillet or wok, heat the oil over medium-high heat.
- Add the chicken and cook for 10-12 minutes until nicely browned on all sides.
- Remove the chicken and set aside.
- Add the onions and garlic to the pan and cook for 5 minutes until soft and translucent.
- Reduce the heat to low, then return the chicken to the pan.
- Cover the pan and simmer for 20-25 minutes until the chicken is cooked through and tender.
- Serve the chicken and onions on a bed of rice or with crusty bread.
Enjoy this delicious taste of Senegal! The zesty lemon and soy sauce blend perfectly with the delicate chicken, while the onions add a sweet, caramelized note.
As with any recipe, feel free to play around with the herbs and seasoning to suit your taste preferences. And if you’re feeling adventurous, you can try swapping out the chicken for fish or tofu!
If you’re looking for a new flavor experience, I highly recommend giving this Yassa au poulet recipe a try. It’s quick, easy, and sure to become a favorite!
