Poulet Yassa

Name: Poulet Yassa
Yield: 4 - 6
Ingredients: 1 kg chicken legs and thighs bone in and skin on; 1 tsp fine sea salt; 3 tbsp rapeseed, peanut or neutral vegetable oil plus more for brushing; 1 medium brown onion peeled and roughly chopped; 4 garlic cloves peeled; Handful of fresh flat-leaf parsley; 1 tsp cayenne pepper; Zest and juice of 1 lemon; 2 tsp Dijon mustard; 3 tbsp rapeseed, peanut or vegetable oil; 3 medium brown onions peeled, halved and sliced (just under 1cm thick); 1 red Romano or bell pepper deseeded and sliced (just under 1cm thick); 2 garlic cloves peeled and grated; Juice of 4 limes or 2 lemons, or a combination of both; 2 tbsp Dijon mustard; 300 ml chicken stock; 6 sprigs of thyme, or 1 tsp dried; 1 bayleaf; 1 scotch bonnet pepper pierced and left whole; ½ tsp fine sea salt; ½ tsp freshly ground black pepper; Honey if needed; Handful of parsley leaves plucked

Grilled chicken in caramelised onion & lemon sauce

“Escape to Senegal with Poulet Yassa, a dish that is pure sunshine on a plate. I love serving and teaching this recipe. It is one of the most popular dishes at my feasts and cookery classes, and is especially easy to cook, with readily available ingredients. It truly teaches us to trust the process, trust the ingredients and trust your instincts when cooking. I usually encourage my cooks to taste the raw sauce at the very beginning (before adding the chicken) and then taste it again after cooking, as this dish is full of surprises as it transforms from lip-puckering tartness, to sweet, spicy, zingy and balanced. I love using a combination of sweeter lemons and tart limes. Your yassa can be as mild or as fiery as you wish. Finely mince the scotch bonnet for lots of heat or pierce the chilli and tuck it into the sauce to release its warming and fragrant oils for less heat. You can also omit the scotch bonnet entirely or swap it for other chillies (see my notes about cooking with chillies on page 19 in Africana) and play around with it in different ways. But that tingling heat is a big part of the rousing West African experience. Trust me! ”

Serves 4 - 6

DifficultyNot too tricky

Chicken

Africana

By Lerato Umah-Shaylor

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Ingredients

1 kg chicken legs and thighs , bone in and skin on
1 tsp fine sea salt
3 tbsp rapeseed, peanut or neutral vegetable oil , plus more for brushing
FOR THE MARINADE
1 medium brown onion , peeled and roughly chopped
4 garlic cloves , peeled
Handful of fresh flat-leaf parsley
1 tsp cayenne pepper
Zest and juice of 1 lemon
2 tsp Dijon mustard
FOR THE SAUCE
3 tbsp rapeseed, peanut or vegetable oil
3 medium brown onions , peeled, halved and sliced (just under 1cm thick)
1 red Romano or bell pepper , deseeded and sliced (just under 1cm thick)
2 garlic cloves , peeled and grated
Juice of 4 limes or 2 lemons, or a combination of both
2 tbsp Dijon mustard
300 ml chicken stock
6 sprigs of thyme, or 1 tsp dried
1 bayleaf
1 scotch bonnet pepper , pierced and left whole
½ tsp fine sea salt
½ tsp freshly ground black pepper
TO SERVE
Honey , if needed
Handful of parsley , leaves plucked

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Africana

By Lerato Umah-Shaylor

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Method

Cut a few slashes diagonally across the chicken skin, season with the fine sea salt and massage it into the chicken. Place in a wide bowl.
Combine the marinade ingredients in a food processor and blend to a smooth paste. Tip the paste onto the chicken, add 2 tablespoons of the oil and massage thoroughly, carefully tucking some of the marinade under the skin and into the slashes. Cover and refrigerate for 2 hours, or overnight for a more flavourful marinade and to tenderise tougher poultry.
Remove the chicken from the fridge 30 minutes before cooking, to allow it to come up to room temperature. Preheat the grill to medium-high.
Drizzle the chicken with the remaining oil. Toss well and arrange in one layer on an oiled grilling tray or rack with thighs skin-side up. Reserve any marinade left in the bowl. Grill each side for 10 minutes, until browned with a nice char on the skin. Set aside to finish cooking in the sauce.
Meanwhile, to make the sauce, heat the oil in a wide saucepan and add the onions and any leftover marinade. Sprinkle with a pinch of fine sea salt, cover with a lid and cook over a medium heat for 10 minutes, stirring often, until the onions are translucent. Remove the lid and continue cooking uncovered for another 15–20 minutes, until the onions begin to brown and eventually caramelise in their natural sugars. Add a splash of water, if needed, to prevent burning.
Add the pepper and cook for 5 minutes. Stir in the garlic until fragrant. Pour in the lime or lemon juice and add the Dijon mustard, chicken stock, thyme, bay leaf and scotch bonnet. Season with the sea salt and freshly ground pepper and bring to a simmer.
Tuck the chicken, skin-side up, into the sauce. Cover and simmer for 20 minutes, or until the sauce is reduced and the chicken is cooked through.
Taste to check the seasoning. If you find the sauce too tart, scoop out 2 tablespoons of sauce into a small bowl and add ½ teaspoon of honey, mix well then pour back into your sauce. Gently stir and taste again. Repeat with another ½ teaspoon of honey, if needed.
Scatter with parsley and serve with simple sides, such as rice, steamed couscous, fonio or creamy mashed potatoes and green beans.

Africana

By Lerato Umah-Shaylor

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