Yassa with chicken (Senegal) Ingredients: 500 g of - onion - 1- onion for the marinade - 1- fresh pepper - 125 g of - peanut oil salt pepper thyme - 1- chicken cut into pieces - 10- limes bay leaf.
Utensils： 1 knife knives- 1 Kitchen whisk whisks- Buy 1 Oven ovens- 1 baking tray baking tray- 1 saucepan pots and pans- 1 Chinese-
Total time:
1h10
Preparation:
30 min -
Cooking:
40 min
Phase 1
(In Senegal, we usually beat each piece of chicken with a cleaver to tenderize it before placing it in its marinade.)
Phase 2
Place the chicken in the marinade: juice of 10limes, onion and pepper cut into strips; season (salt, pepper, thyme, bay leaf) and leave to marinate for 12 hours;
Phase 3
remove the chicken from the marinade; mop up; grill on the grill or in a hot oven for 45 to 60 minutes.
Phase 4
Meanwhile, prepare the sauce: heat the oil in a saucepan; add the onions, the marinade previously passed through a strainer) and bring to the boil; add the chicken and simmer for 15 minutes.
Utensils： 1 knife knives- 1 Kitchen whisk whisks- Buy 1 Oven ovens- 1 baking tray baking tray- 1 saucepan pots and pans- 1 Chinese-
Total time:
1h10
Preparation:
30 min -
Cooking:
40 min
Phase 1
(In Senegal, we usually beat each piece of chicken with a cleaver to tenderize it before placing it in its marinade.)
Phase 2
Place the chicken in the marinade: juice of 10limes, onion and pepper cut into strips; season (salt, pepper, thyme, bay leaf) and leave to marinate for 12 hours;
Phase 3
remove the chicken from the marinade; mop up; grill on the grill or in a hot oven for 45 to 60 minutes.
Phase 4
Meanwhile, prepare the sauce: heat the oil in a saucepan; add the onions, the marinade previously passed through a strainer) and bring to the boil; add the chicken and simmer for 15 minutes.