Poulet Yassa with Couscous
Poulet Yassa is a Senegalese dish I decided to try out as I love chicken and onions and have never made a Senegalese dish before.
Cous cous
Ingredients
1/2 cup couscous
1 teaspoon salt
1 teaspoon paprika
1 tomato sliced
1 handful of almonds
1/2 handful cashew nuts
1 handful of corn
Directions
1) Put Couscous in a small pot with boiling water for 5 to 10 mins.
2)Once water has dried up and couscous has cooled down add salt,paprika,tomato,almonds,cashews and corn and stir.
Poulet Yassa
Ingredients
4-6 chicken breasts
4 onions chopped
1/2 red chilli chopped
8 tablespoons of lemon juice
8 tablespoons of vinegar
4 garlic cloves finely chopped
2 tablespoon olive oil
1/4 cup olive oil
Directions
1) In a large bowl combine chicken breasts,onions,chilli,lemon,vinegar,garlic and the 1/4 cup of olive oil.
2) Put in the fridge overnight or for 3 to 4 hours but overnight is best as it lets the chicken breast take in all the flavours.
3)Take out of the fridge and leave for about 10 mins just to get to room temperature and then stir.
4) Put the 2 tablespoon of olive oil in a frying pan and leave to heat for 4 mins.
5)Add in the chicken breasts and let fry on each side for about 5 mins until browned. Take out of pan and put in small container.
6) Add the onions and sauce that was used to flavour the chicken and fry for about 15 mins until the onions become transparent.
7) Add the chicken breasts back into the onion mixture and let them brown for about 8-10 mins more
8) Serve with cous cous and enjoy!
This dish was very tasty and smelt heavenly. That smell of lemon and onions caramelizing. The lemon and onions go very well with the chicken and you get that zesty yummy taste. You also get the crunch from the cous cous when you get bits of almond as you are eating and the cous cous goes very well with the Yassa.
Cous cous
Ingredients
1/2 cup couscous
1 teaspoon salt
1 teaspoon paprika
1 tomato sliced
1 handful of almonds
1/2 handful cashew nuts
1 handful of corn
Directions
1) Put Couscous in a small pot with boiling water for 5 to 10 mins.
2)Once water has dried up and couscous has cooled down add salt,paprika,tomato,almonds,cashews and corn and stir.
Poulet Yassa
Ingredients
4-6 chicken breasts
4 onions chopped
1/2 red chilli chopped
8 tablespoons of lemon juice
8 tablespoons of vinegar
4 garlic cloves finely chopped
2 tablespoon olive oil
1/4 cup olive oil
Directions
1) In a large bowl combine chicken breasts,onions,chilli,lemon,vinegar,garlic and the 1/4 cup of olive oil.
2) Put in the fridge overnight or for 3 to 4 hours but overnight is best as it lets the chicken breast take in all the flavours.
3)Take out of the fridge and leave for about 10 mins just to get to room temperature and then stir.
4) Put the 2 tablespoon of olive oil in a frying pan and leave to heat for 4 mins.
5)Add in the chicken breasts and let fry on each side for about 5 mins until browned. Take out of pan and put in small container.
6) Add the onions and sauce that was used to flavour the chicken and fry for about 15 mins until the onions become transparent.
7) Add the chicken breasts back into the onion mixture and let them brown for about 8-10 mins more
8) Serve with cous cous and enjoy!
This dish was very tasty and smelt heavenly. That smell of lemon and onions caramelizing. The lemon and onions go very well with the chicken and you get that zesty yummy taste. You also get the crunch from the cous cous when you get bits of almond as you are eating and the cous cous goes very well with the Yassa.
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