Gambian Yassa Poulet
Yassa poulet is a delightful and tangy Gambian dish that combines succulent chicken with a vibrant onion and citrus marinade. This dish is known for its distinctive flavors and is a popular choice for special occasions and gatherings. Yassa poulet is typically served with steamed rice or couscous, creating a satisfying and flavorful meal.
- Prep
- 42 min
- Cook
- 1 hr 39 min
- Total
- 2 hr 21 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Mixing bowl
Equipment
Large skillet or frying pan
Equipment
Wooden spoon or spatula
Equipment
Knife
Equipment
Cutting board
Equipment
Serving dish
Procedure
In a mixing bowl, combine the thinly sliced onions, minced garlic, grated ginger, lemon juice, olive oil, Dijon mustard, black pepper, and a pinch of salt. Mix well to create a marinade.
Procedure
Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, but preferably overnight, to allow the flavors to meld.
Procedure
Heat the vegetable oil in a large skillet or frying pan over medium-high heat.
Procedure
Remove the chicken pieces from the marinade, reserving the marinade for later use.
Procedure
Place the chicken in the skillet and cook until browned on all sides, about 5–7 minutes per side.
Procedure
Once the chicken is browned, reduce the heat to medium and add the reserved marinade to the skillet.
Procedure
Cover the skillet and let the chicken simmer in the marinade for about 20–25 minutes, or until the chicken is cooked through and tender. Occasionally, turn the chicken pieces and stir the onions to prevent burning and ensure even cooking.
Procedure
Once the chicken is cooked, transfer it to a serving dish and garnish with freshly chopped parsley or cilantro.
Procedure
Serve the yassa poulet hot with steamed rice or couscous.
Notes, tips, and variations
Yassa poulet can be made with variations such as adding diced carrots, potatoes, or bell peppers to the dish for added flavor and texture. Additionally, the marinade can be adjusted according to personal taste preferences.
Photo: InspiFood · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 16 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
