Yassa chicken

I love cookbooks. I bought my very first ones a good 25 years ago, when I had to start preparing my own meals. Since then, I have never stopped getting new ones and I haven’t gotten rid of any. And yet, there are a number of them that I never open.
On the contrary, there are “my classics”, those to which I always come back, because I know that each time I will have a lot of fun picking up a recipe. The book I’m going to talk to you about today could very well fall into this category. Happy World Food, Umai Editions*, is a magnificent world tour that we take alongside Anne Coppin. Globe-trotter and passionate about cooking, she gives us all the good recipes she has brought back from her travels. The recipes are simple and very well selected. I made pretty discoveries over the pages and put a whole bunch of marks. Kharkanji, ban cuon, toridon chicken… So many dishes that I had never heard of and that I will be putting on my table very soon.

For the moment, it is in Africa that I left. It was the yassa chicken, which I had wanted to cook for a long time, that attracted me. This dish originates from Senegal. The chicken is marinated in lemon juice and mustard, then cooked with onions. It’s simple and really delicious.

Yassa chicken:

4 chicken thighs (farmer)
4 lemons
2 tbsp mustard
8 large onions
1 chicken stock cube
1 small chilli
salt pepper

In a plastic box, put the lemon juice, mustard and a little salt and pepper. To mix together
Add the chicken pieces and marinate for at least 3 hours, ideally overnight.

Brown the chicken pieces well in a little oil on all sides in a casserole dish. Possibly proceed several times.
To book.

Cut the onions into strips and brown them in the pan, adding a little oil. When they are reduced, add the meat, the whole pepper, the marinade, the crumbled broth and a small glass of water.
Cover and cook for 1 hour over low heat. If necessary, add a little water.

Serve with rice.

Finally: Happy World food can be found in all good bookstores. It can be ordered here.

Chicken yassa is a dish that I will make very often. On the other hand, the next time, I will take the time to grill my chicken more, because it was a little pale. I will also marinate the onions along with the meat.
A mix of lemons and limes might be nice. Moreover, Anne Coppin advises us to add more if we like acidity.

To stay in Africa, I wanted to taste ginger juice, which I didn’t know. We loved it so much that I have already prepared it several times.
I’ll talk about it sometime…

*Book offered

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