DISHES : How to cook Chicken Yassa Senegalese Gambian inspired Yassa au Poulet chicken braised in onion sauce

welcome to cooking ki dunya so today we're making chicken yes it is a popular
and famous gambian and Senegalese dish made with lots of onions and packs a ton
of flavor so I marinated 12 chicken drums with garlic and salt paste
Dijon mustard vegetable bouillon my mixed herb and spice blend
some lemon juice vinegar oil and that's

all she wrote for the
marinating ingredients which is herbaceous and therefore very aromatic
from all the herbs in there it is also presenting you with all those flavor and
taste elements our palettes are constantly searching for so this is
gonna be great and then we chopped 4 onions and top up the chicken and the

marinade with it and here are 12 drumsticks cleaned I
have cut off the tips of the drums just for presentation purposes and so you're
good to go and let's not forget about our chili you know so somebody loves actually so I
have one scotch bonnet chili I just break it open and throw that in there I
just really want this flavor and not the heat so at some point we'll take it out

you see these chicken drums they couldn't be happier right now they're
all coated with the lovely marinade and then now we're going to just throw the
onions on who's sweet and aromatic quality is going to become part of the

chicken flavor so just take a minute and

imagine what's gonna be happening just before we cook it into the fridge
overnight best but four hours too will be great for marinating time remove the
cling film let it sit at room temperature bring it to room temperature
friends but that should take about 30 minutes or so before you start cooking
and now you want to pour a little bit of cooking olive oil or any cooking oil you
like to use into your brazzer or your pan and then start digging for the
chicken pieces I have 12 drums so

I'll be searching for exactly 12 drums
on these chicken pieces foreigns on all sides of the chicken pieces
should give you that precious golden brown color that mouth-watering very
attractive color and what that's also going to do is not just presentation
France is also going to seal in lock in and sear the chicken so it contains its

own juices so those juices are not running out all over the place so we'll
cook nice plump moist and tender it will also fall off the bone and that color
looks amazing so take them out next step is the onions and yes we have a whole
lot of onions because yasa is all about those onions the more onions the better
time to cook these onions we're going to cook them on a medium low friends no

need to rush right now because we want to keep them caramelized
so their sweetness will be even more Amplified I'm using sweet onions but you
can use white you can even use red onions you can also use shallots
whatever kind of onions you fancy would work here a little more oil I went in

there with just to help the caramelization process to keep things
moving friends the caramelization process takes a little bit of time about
12 to 15 minutes on medium low spread your onions out that helps especially
when you're using a pot that's heavy like a cast iron pot or pan or Wok or
even a multi-ply stainless steel yes so you want to spread it out because the
heat is evenly distributed in that pan so the onions get an even opportunity to be caramelized at the same time and see that transformation it is beautiful just

absolutely gorgeous so the chicken when we sear them left their drippings in
that walk right but the onions because they release a lot of moisture during
that caramelization process they pick up those juices they literally deglaze the
pan now the chicken they're not cooked through we know that we just sear them
so they have to be returned into the

Wok in order for them to cook completely
through and be safe for consumption Upon returning the chicken drums into
the wok you want to turn the heat down all the way too low and then cover the
wok or the pots you're using and let it cook for about 20 minutes friends now
another element of yes is your olives friends I'm using green pitted olives
this brings that salty extra layer of salty Factor also slight bit of Tang and
it's nice to chew and bite into them it's

beautiful and we're going to of
course garnish with a little bit of parsley now it's been 20 minutes so we know our
chicken is cooked through to the Bone and safe for consumption so we're going
to go in with our Finishing Touch of the olives we don't need to really cook
those and then I'm also going to throw in a pop of color and I thought red will
really stand out here so I use a Fresno chili and I just chopped a few of them I
made sure they didn't have the the seeds and I also have some lime just for
serving because tang tang is important in this dish friends that flavor profile
really works here sprinkle sprinkle and serve look at that beautiful beautiful friends
yes to think that you can make a sauce

without tomatoes because in Ghana in
West Africa most of our sauces are tomato based but this has no tomatoes in
it and it is even more flavorful friends I hope you try this recipe and yes we
served it with our recently shared coconut and vegetable rice dish oh it
was so good so good friends yes it's finger licking lip smacking good friends
yeah so think of it it's sweet right we use sweet onions onions are naturally
sweetened they're caramelized so they're even sweeter so if you go in with a
little bit of that lime or lemon juice

Not only would it freshen the flavor
profile up but then it will also balance the sweetness and see how tender that
chicken is literally fell off of the bone and with this I mean
yeah listen friends just try the recipe you keep on going for a bite after a bite it
is addictive goodness friends good to you wow
you know I have had a lot of chicken in my days but this I have to say is one of
the top three tastiest chicken dishes

I have ever had in my days Friends The
Onion is such a brilliant idea and because it's caramelized it's super
sweet but then comes in the vinegar the Dijon mustard the lemon juice which is
the much needed balance to cut through all of that richness and sweetness
friends this is Brilliance on a plate and I know I'm gonna come back for round
two thanks so much for looking make it a great day and have fun especially in
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