Chicken Yassa to Die For

Chicken Yassa to Die For Recipe from Gambia and Italy

Region / culture: Gambia, Italy | Preparation time: overnight | Cooking time: 40-45 minutes | Servings: 8-10

Introduction

Chicken Yassa is a popular dish in West Africa, particularly in Senegal. It is a flavorful and tangy dish that is sure to impress your taste buds. The marinade is the key to this dish, as it infuses the chicken with a delicious blend of flavors.

History

Chicken Yassa is believed to have originated in Senegal, where it is a traditional dish served at special occasions and gatherings. The dish has since spread to other West African countries and has become a favorite among food lovers around the world.

Ingredients

8-10 skinless chicken breasts (or their equivalent)
For the marinade
0.67 cup oil
1 cup red wine vinegar
1 cup freshly squeezed lime juice
6 chicken bouillon cubes, crushed
24 small garlic cloves, mashed
6 tsp fresh ginger, grated
2 tsp salt (or to taste)
12 tsp coarse black pepper
3-4 tsp red pepper (ground or flakes)

How to prepare

The Night Before:
Prepare the marinade by combining all the ingredients (except the Chicken).
Clean the Chicken breasts and place them in a large glass baking dish.
Pour about 0.33 to 0.5 of the marinade over the Chicken and let it marinate overnight. Reserve the remaining marinade. Flip the Chicken at some point during the marinating process.
The Big Feast:
The next evening, preheat the broiler in the oven and position the rack on the second rung from the top.
Broil the Chicken for 15–20 minutes on each side. In most ovens, 15 minutes is usually sufficient. The Chicken should be crispy but not burnt.
If desired, baste the top side of the Chicken after 5 or 6 minutes of broiling. Then continue broiling.
While the Chicken is broiling (or even before), sauté a generous amount of thinly-sliced onions in a non-stick skillet. Cook them slowly over medium-low heat until golden.
Heat the reserved marinade in the microwave. If a microwave is not available, add it towards the end of the cooking time in the oven. This step is necessary to prevent the marinade from evaporating at broiling temperature.
Top the Chicken with the sautéed onions and serve it with warm French or Italian bread, which is perfect for soaking up the marinade. Additionally, serve with a fresh salad of greens.

Variations

Use bone-in chicken pieces for a more traditional preparation.
Add vegetables such as bell peppers or carrots to the dish for added flavor and nutrition.
Substitute the chicken with fish or tofu for a vegetarian option.

Cooking Tips & Tricks

Marinate the chicken overnight for the best flavor.

- Broil the chicken until crispy but not burnt.

- Sauté the onions slowly to bring out their sweetness.

- Serve with warm bread to soak up the delicious marinade.

Serving Suggestions

Serve Chicken Yassa with warm bread and a fresh salad for a complete meal. It pairs well with a side of rice or couscous.

Cooking Techniques

Broiling is the preferred method for cooking the chicken in this recipe, as it gives the chicken a crispy texture and caramelized flavor. Sautéing the onions slowly brings out their natural sweetness and adds depth to the dish.

Ingredient Substitutions

Substitute red wine vinegar with white wine vinegar or apple cider vinegar.

- Use lemon juice instead of lime juice if preferred.

- Replace chicken bouillon cubes with chicken broth or stock.

Make Ahead Tips

Marinate the chicken the night before to save time on the day of cooking. The flavors will have more time to develop, resulting in a more flavorful dish.

Presentation Ideas

Serve Chicken Yassa on a platter with the sautéed onions on top for a beautiful presentation. Garnish with fresh herbs such as parsley or cilantro for a pop of color.

Pairing Recommendations

Pair Chicken Yassa with a crisp white wine such as Sauvignon Blanc or a light beer to complement the tangy flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Vitamin C: 20% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains: None

Summary

Chicken Yassa is a balanced dish that provides a good source of protein and essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a healthy choice for a delicious meal.

Summary

Chicken Yassa is a delicious and flavorful dish that is sure to impress your family and friends. With a tangy marinade and crispy chicken, this dish is a must-try for any food lover.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in a small village in Senegal. My grandmother, who was known for her delicious cooking, had taught me the basics of preparing traditional Senegalese dishes. But it wasn't until I stumbled upon a recipe for Chicken Yassa that my culinary skills truly began to blossom.

I remember it like it was yesterday. It was a hot summer day and I was walking through the bustling market, surrounded by the vibrant colors and intoxicating scents of the spices and produce that lined the stalls. As I made my way through the crowded market, I stumbled upon a small, dusty bookshop tucked away in a corner. Intrigued, I stepped inside and began to browse through the shelves of old cookbooks.

And that's when I found it – a worn, tattered cookbook with the words "Senegalese Delights" written in faded gold lettering on the cover. As I flipped through the pages, my eyes landed on a recipe for Chicken Yassa. The ingredients were simple – chicken, onions, lemons, mustard, and a handful of spices – but the combination promised to create a dish that was both flavorful and aromatic.

Excited, I purchased the cookbook and hurried home to try out the recipe. I gathered the ingredients, following the instructions carefully as I marinated the chicken in a mixture of lemon juice, mustard, and spices. The aroma that filled the kitchen as the chicken cooked was heavenly, and I knew I was onto something special.

When the dish was finally ready, I eagerly took a bite. The flavors exploded in my mouth – tangy and savory, with just a hint of sweetness from the caramelized onions. It was a taste unlike anything I had ever experienced before, and I knew that I had stumbled upon a recipe that would become a staple in my kitchen for years to come.

I shared the dish with my family, who all raved about how delicious it was. My grandmother, in particular, was impressed by my culinary skills and encouraged me to continue experimenting with new recipes. And so, armed with my newfound confidence and the recipe for Chicken Yassa to Die For, I began to explore the world of Senegalese cuisine with a newfound passion.

Over the years, I have continued to perfect my recipe for Chicken Yassa, tweaking and adjusting the ingredients to suit my tastes. I have shared the dish with friends and family, who always request it whenever I host a dinner party. And each time I make it, I am transported back to that hot summer day in the market, where I discovered a recipe that would forever change the way I view cooking.

Now, as I sit in my kitchen, the aroma of Chicken Yassa wafting through the air, I can't help but be grateful for that fateful day when I stumbled upon the recipe that would become a beloved part of my culinary repertoire. And as I take a bite of the tender, flavorful chicken, I am reminded once again of the power of a good recipe – to bring joy, comfort, and a little taste of Senegal to those who gather around my table.