Chef Lola's Senegalese Chicken Yassa
Public video from the recipe author; quantities come from the linked recipe.
Official cooking video · Chef Lola's Kitchen · YOUTUBESenegalese Lemon-Mustard Chicken Yassa with Rice (6 Servings)
Chicken marinated with lemon and mustard is braised with onions and served over warm rice. This home-style adaptation of Chef Lola's Kitchen reduces the chili and oil.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Mix lemon juice, vinegar, mustard, 2 tbsp oil, garlic, bouillon, ginger, pepper and salt. Add 1/4 habanero if desired.
- 02
Coat the chicken, thinly sliced onions and bay leaves in the marinade; cover and refrigerate at 4°C or below for 6 hours or overnight.
- 03
Remove the chicken, shake off excess marinade and brown in the remaining 1 tbsp oil over medium heat for about 5 minutes per side. Reserve the onions and marinade separately.
- 04
Set the chicken aside. Add drained onions to the pot and sauté for 8–10 minutes until soft and lightly brown.
- 05
Add chicken, reserved marinade, bay leaves and 180 mL stock; bring to a full boil, then simmer 20–30 minutes. Confirm the thickest part of the chicken reaches at least 74°C.
- 06
Add optional olives and simmer 3–5 minutes more; remove bay leaves and check the seasoning.
- 07
Portion 150 g warm rice per person and top with chicken and onion sauce. Sprinkle optional parsley.
Before you cook
Keep raw chicken and its marinade at or below 4°C, separate from ready-to-eat foods. Bring reused marinade to a full boil and check chicken reaches 74°C internally. Divide and refrigerate rice and leftovers within 2 hours; consume within 3–4 days or freeze, and reheat to 74°C. Check mustard and bouillon allergen labels.
Allergens: 겨자(머스터드) / Mustard / マスタード, 시판 치킨 스톡 분말: 밀·대두·셀러리 등 제품별 성분 확인 / Bouillon: check wheat, soy, celery by brand / 市販ブイヨン：小麦・大豆・セロリなど表示確認
Image & source credits
These illustrations stand in for food photos.
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