SENEGALESE CHICKEN (POULET) YASSA I SUPA COOKING CLASS I EP. 16

Add mustard to washed and dried chicken thighs.

Add garlic, lemon juice, chicken broth powder, a pinch of salt, and sliced onions to the chicken.

Mix well to rub spices into the chicken.

Cover and marinate in the fridge for at least 4 hours or overnight.

Heat a pot or pan and add peanut oil.

Brown the marinated chicken on both sides in the oil.

Remove the chicken and use the same oil to fry the onions and bay leaves until caramelized.

Add the chicken back into the pot with the onions.

Cover and cook until the chicken is tender.

Serve the chicken yassa over a bed of couscous.

Equipment Needed

Allergens