Yassa Poulet hails from Senegal’s Casamance region, which runs along the Gambia river in the south of Senegal, but draws many culinary influences from the French who occupied Senegal from 1659 until as recently as 1960. Chicken is marinated in a thick, lemony onion sauce and served with a side of steamed white rice. The soft heap of brown-colored onions reminds me of French onion soup, while the stew resembles coq au vin. But the flavors—most prominently the piquant tang that the lemon brings—are unique to Senegal. This dish will be served with rice and a side vegetable of cabbage, carrots, garlic, and peanuts.
Ingredients: Chicken thighs, onions, garlic, ginger, lemon juice, chicken stock, red wine vinegar, dijon mustard, habanero pepper, green olives, bay leaves, parsley, cabbage, carrots, peanuts, canola oil.