Last night I made this amazing chicken yassa dish. It can be made with any parts of the chicken and I chose the breasts for this dish.
It Is similarly made to the fish yassa post that I did if you remember.
I got an absulte rave about this dish from Mr. Riaz. I told him and it is the truth that this dish is from Senegal.
He was surprised I made an African dish without palm oil. 😂😂😂😂😂😂
Anyway he really enjoyed his meal because it is so delicious. 😋😋😋😋😋😋
In a mixing bowl I added 1 lb or kilo of chicken. The breast I had used was cut up in to small pieces and added to the bowl. Please make sure they are bite sized?
I added 1 small piece of ginger cut washed and peeled, 2 cloves of garlic and 1 habenero or scotch bonnet deseeded to my mortar and pestle and crushed them.
I added 1 pinch each of mustard seed and black peppercorns and ground in to a coarse powder then added it to the chicken.
The alternative is 1 pinch each of mustard powder and red chili powder if you do not want to do all of that pounding. Only add the red chili powder if you are not going to add the scotch bonnet or habenero.
This is added to the chicken also along with 1 bullion cube, 1 bay leaf, 3 green onions chopped, 4 tbs of lemon juice, 1 tsp cider vinegar, 1 drop of mustard oil, 3 dashes of maggi or knorr aroma, 10 olives with brine, 1 pinch each of basil and thyme.
I let it sit for 10 minutes just like I did for fish yassa.
I added 1/4 cup of olive oil to my cast iron skillet and cut 1 onion or shallot in half moon slices and cooked them until they are slightly brown on high heat and don’t get rid of this marinade that the chicken is in because it is a part of the sauce.
Stir and turn heat down to low and let the chicken cook with the skillet covered for 15 minutes or until chicken is done.
Turn the heat off when this is done and you don’t want the chicken to dry out. Enjoy with rice or chapati.
