- Home
- Recipes
- Chef recipes
- Chicken yassa
Chicken yassa
- Khadim Mbamba
Save recipe
Serves 4
Easy
Total time: 1 hr
+ Marinating
A star rating of 5 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
Yassa is one of Senegal’s favourite dishes and one of the crowdpleasers at Little Baobab, a pop-up London restaurant that celebrates Senegalese food and music
Gluten free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try Khadim Mbamba's chicken yassa recipe, then listen to his podcast about Senegalese food.
Khadim says: "If my mum wanted me to do something she would tell me she was going to make chicken yassa, and I would do whatever she wanted! Cooking it now reminds me of Senegal and of my mum and sisters. My tip is to always put a lot of love in when you’re cooking and it will show in the finished dish. The dish originated in the south of Senegal in the Casamance region where the Diola people come from, and is now popular throughout West Africa."
Khadim is the owner and head chef of Little Baobab, a pop-up restaurant that celebrates Senegalese food and music at monthly gatherings in London. Follow him on Instagram @littlebaobabuk
Ingredients
Nutrition
-
4 medium onions
2 roughly chopped, 2 thinly sliced
-
4 cloves garlic
peeled
-
1 spring onion
roughly chopped
-
½ green pepper
roughly chopped
-
15g ginger
roughly chopped
-
1 scotch bonnet chilli
deseeded and chopped
-
a handful flat-leaf parsley
-
2 lemons
juiced
-
1 tbsp Dijon mustard
-
4 whole chicken legs (skin on)
slashed
-
3 tbsp vegetable oil
-
2 tbsp red wine vinegar
-
1 bay leaf
-
green olives
(optional)
-
plain rice, couscous or vermicelli
to serve
Nutrition: per serving
-
kcal385
low
-
fat25.5g
-
saturates5.1g
-
carbs13.9g
-
sugars10.3g
-
fibre4.1g
-
protein23g
-
salt1.2g
Ad
Method
-
step 1
In a food processer, blitz together the roughly chopped onions, garlic, spring onion, pepper, ginger, chilli, parsley and a good pinch of salt. Add the juice of one lemon and the mustard, and blitz again.
-
step 2
Put the marinade in a bowl with the chicken legs and thinly sliced onion, toss and leave to marinate for at least couple of hours (or overnight if you like).
-
step 3
Heat the oven to 200C/fan 180C/gas 6. Remove the chicken from the marinade, brushing off any excess, put onto a baking tray and roast for 45 minutes or until deep golden and cooked through.
-
step 4
While the chicken is cooking, heat the oil in a large wide pan over a high heat, then stir in the marinade and onions. Add the vinegar, bay, and some salt and pepper, and cook over a medium-high heat for 35-40 minutes, stirring regularly, or until the onions are cooked through, melting and caramelised. Stir in the remaining lemon juice.
-
step 5
Add the roasted chicken and olives (if using) to the pan, cover and cook for 5 minutes on a low heat to let the flavours combine. Sprinke over a little extra parsley, if you like, and serve with rice, couscous or vermicelli.
Head here for more exciting chicken recipes
Authors
Khadim Mbamba
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue