What kind of dish is this?
This is a Senegalese dish consisting of caramelized onions, lemon, and charcoal grilled chicken.
It is best known today for its style with mustard.
In addition to recipes using mustard, I have also included authentic style recipes that do not use mustard.
Name
・Poulet = chicken
・yassa = grill, etc
History / The main ingredients are onions and lemons
I do not know the exact history of this dish as no records have been kept.
However, I suppose that this dish was born from the fusion of Senegalese and Islamic cultures.
Senegal has a long history of both rice cultivation and livestock.
Islam became widespread in Senegal in the 11th century, and lemons, a seasoning and preserving food, were introduced at this time.
Rice, chicken, onions, and lemons.
Since these were all available in the 11th century, I suppose that the dish existed as early as this time.
By the way, the main ingredients in this dish are onions and lemons.
The onions are caramelized to bring out the best flavor.
The chicken is also grilled over charcoal, as it should be.
Caramelized onions, lemon, and charbroiled chicken.
It is a wonderfully tasty dish even without the mustard.
I suppose it has its roots in the Iranian “Jujeh kabab,” which I posted about in the past, because the ingredients, cooking method and eating style are very similar.
There is a possibility that it is just a coincidence, though.
Mustard
In 1815, France colonized Senegal.
This led to the introduction of the French way of cooking soups and mustard.
This was the beginning of the style of cooking with mustard that is so well known today.
Senegalese with extensive agricultural experience.
Islam, which brought lemons.
The French brought mustard and consommé.
The fusion of Senegalese, Muslim, and French cultures is also wonderfully flavorful.
※The information in the “History” and “Mustard” sections is my guess.
※Nothing is known about this dish except that it was born in Gazamans region in southern Senegal.
※Some people say they don`t use mustard, some people say they do.
Thoughts
This dish is the one I cooked the most out of all the posts. I love it irresistibly.
I change the recipe every time, but it is delicious no matter which recipe I use.
And it’s easy to make with ingredients that are readily available. It is the best dish.
This time, I cooked an authentic style without mustard as well as a style using mustard that is often seen.
Both have their own deliciousness.
However, with or without mustard, caramelized onions will be better.
I cooked the Authentic style using this recipe as a guide.
Recipe of Poulet Yassa
Ingredients
No.1
- 300 g chicken thigh bite size
- 2 onion slice
- 15 g garlic grated
- 80 ml lemon juice
- 1 tbsp peanut oil
- 2 tbsp mustard
- 2 pinch chili powder
- 1 pinch salt
- 1 pinch pepper
- 5 g consommé cube crush
No.2
- 1 tbsp peanut oil
No.4
- 100 ml water optional
- Free olive optional
No.5
- Free salt
- Free pepper
- Free sugar
No.7
- Free dill ★I love this. optional
Instructions
- Mix all the chicken, onions, garlic, lemon juice, peanut oil, mustard, chili powder, salt, pepper and consommé cube in a bowl.Refrigerate overnight.
- Heat the peanut oil in a pan and sauté the chicken on both sides.
- Remove the chicken and sauté the onions.Until the onions are in a state you like.
- Add chicken and marinated liquid.Add water and olives if you need them.Stir.Cover with a lid.Cook on low heat for 15-20 minutes.
- Adjust the taste with salt and pepper.If it is too sour, add some sugar.
- Put chicken on the cooked rice.Next, put the onions.Sprinkle with dill.Finish.
Video
Notes
Recipe of Authentic Style Poulet Yassa
Ingredients
No.1
- 300 g chicken thigh bite size
- 2 onion slice
- 15 g garlic grated
- 80 ml lemon juice
- 1 tbsp peanut oil
- 2 pinch chili powder
- 1 pinch salt
- 1 pinch pepper
No.3
- 1 tbsp peanut oil
No.4
- Free lemon juice
No.5
- Free salt
- Free pepper
- Free sugar
Instructions
- Mix all the chicken, onions, garlic, lemon juice, peanut oil, chili powder, salt and pepper.Refrigerate overnight.
- Grill the chicken on the grill or in the oven.Until the surface is slightly charred.※The authentic way is to grill it over charcoal.
- While the chicken is grilling, caramelize the onions.Heat the oil in a frying pan and cook the onions.Cook over medium heat for about 20 minutes.
- Add the chicken and marinade juice.Mix well, scraping off any browned bits(suc) with the marinade juice.Add lemon juice if needed.Cover and cook on low heat for 10 minutes.※It is a so-called déglacer. There is a lot of flavor in these browned bits(suc).※If you are using a non-stick frying pan, it may be best not to scrape. I think the browned bits are on the onions to begin with. Therefore, there is no déglacer effect. However, since the browned bits are on the onions, I think they are delicious.
- Adjust the seasoning with salt and pepper.If it is too sour, add some sugar.
- Put chicken on the cooked rice.Next, put the onions.Finish
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