Yassa is a famous dish from senegal. It can be made with different types of meat, but the key components is something along these lines:
1) meat marinated overnight with lemon or lime juice
2) a lot of onions
3) the meat is browned before adding to the stew
3) the meat is browned before adding to the stew
4) dijon mustard is almost always used as a primary sauce ingredient (influence from French colonization)
5) when researching recipes every version I saw was very different, it's a flexible dish
Yassa is tender meat in a savory sauce containing a lot onions. If made right it's very flavorful, and it's usually made to be spicy.
3 servings
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PREP
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==Giant Bowl==
* ~1.5 lbs chicken into big pieces
* if there is any juice with the chicken put it into the marinade
* 4md / 2lg onions into thin slices (manage length to preference)
==Big Bowl==
* mince a habenaro
* 4~5 finely minced and smushed garlic cloves
* 1/4 cup lime juice freshly squeezed
* 1.5 tsp salt
* 1-2 tsp medium or fine ground pepper
* 2 Tbsp of peanut / olive oil
* whisk well
add the marinade to the Giant Bowl and toss well with hands or something
cover and marinate in fridge for 3-24 hours
==Prep Later==
(prep this stuff during downtime of the other cooking steps)
* 2 thinly sliced washed carrots (peeling not required)
* 5 thinly sliced pimiento stuffed green olives (reduce some if using big olives)
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COOKING
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* remove the Giant Bowl from the fridge so it doesn't freeze your hands later
* line a high edge medium baking pan with tin foil
* preheat broiler
==The Chicken==
* separate the chicken onto the pan, space evenly or as needed
* add ~1/4 cup salted water to the pan, or as needed to create a very thin layer
* once broiler is heated, broil the chicken on the top rack until lightly browned
* flip the chicken and broil until other side is also light brown
* set aside chicken once done if onions aren't yet ready, otherwise add to wok
* drain drippings into the marinade
==The Onions==
* meantime, heat a wok on medium heat until hot, smoking not required
* 1~1.5 Tbsp of peanut / olive oil
* squeeze most of the water from the onions using hands / strainer, or however
* cook the onions slowly until medium browned
* reduce heat if required to finish chicken and sauce
==Combining Everything==
add to the reserved marinade / drippings:
* 1.5~2 Tbsp dijon mustard
* ~1 Tbsp chicken boullion
whisk well
* leaving the heat on medium, add the sauce
* add the chicken if not yet added
* add the sliced carrots and olives
* once liquid boils, reduce heat to 1 notch above low and cover
* set timer for 30 minutes
(optional: can prick a habenaro to add a extra spiciness and remove it later)
* stop by once or twice while it's simmering to rotate and flip the chicken around
* make sure all chicken remains partially submerged
serve with white rice, can cook it during the simmering step
3 servings
-------
PREP
-------
==Giant Bowl==
* ~1.5 lbs chicken into big pieces
* if there is any juice with the chicken put it into the marinade
* 4md / 2lg onions into thin slices (manage length to preference)
==Big Bowl==
* mince a habenaro
* 4~5 finely minced and smushed garlic cloves
* 1/4 cup lime juice freshly squeezed
* 1.5 tsp salt
* 1-2 tsp medium or fine ground pepper
* 2 Tbsp of peanut / olive oil
* whisk well
add the marinade to the Giant Bowl and toss well with hands or something
cover and marinate in fridge for 3-24 hours
==Prep Later==
(prep this stuff during downtime of the other cooking steps)
* 2 thinly sliced washed carrots (peeling not required)
* 5 thinly sliced pimiento stuffed green olives (reduce some if using big olives)
------------
COOKING
------------
* remove the Giant Bowl from the fridge so it doesn't freeze your hands later
* line a high edge medium baking pan with tin foil
* preheat broiler
==The Chicken==
* separate the chicken onto the pan, space evenly or as needed
* add ~1/4 cup salted water to the pan, or as needed to create a very thin layer
* once broiler is heated, broil the chicken on the top rack until lightly browned
* flip the chicken and broil until other side is also light brown
* set aside chicken once done if onions aren't yet ready, otherwise add to wok
* drain drippings into the marinade
==The Onions==
* meantime, heat a wok on medium heat until hot, smoking not required
* 1~1.5 Tbsp of peanut / olive oil
* squeeze most of the water from the onions using hands / strainer, or however
* cook the onions slowly until medium browned
* reduce heat if required to finish chicken and sauce
==Combining Everything==
add to the reserved marinade / drippings:
* 1.5~2 Tbsp dijon mustard
* ~1 Tbsp chicken boullion
whisk well
* leaving the heat on medium, add the sauce
* add the chicken if not yet added
* add the sliced carrots and olives
* once liquid boils, reduce heat to 1 notch above low and cover
* set timer for 30 minutes
(optional: can prick a habenaro to add a extra spiciness and remove it later)
* stop by once or twice while it's simmering to rotate and flip the chicken around
* make sure all chicken remains partially submerged
serve with white rice, can cook it during the simmering step
Prepped ingredients. This time I substituted a big habenaro for 3 serranos and a spoon of my homemade habenaro salsa (I prefer mine on the spicy side).
Mixed for overnight marinade, I just took care of it after dinner the day before.
Separated onions, chicken, and pickling water. I realized after the fact these chicken pieces are a little smaller than intended, if you picked up small pieces like I did, just half instead of fourth them. This is actually important to make sure the chicken stays supremely juicy.
I'm only looking to brown the chicken a little bit.
Sauce and veggies that I prepped during the early cooking stages.
Browned onions. You can brown them more or less if you prefer.
Chicken drippings :) don't forget to mix them into the sauce.
Everything is mixed together and ready for simmering. Pretty easy stuff!
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