2-3 lbs whole chicken, cut into serving pieces
4-6 onions thinly sliced
1-3 chili peppers, minced
4-5 lemons, use juice only
2 T dijon mustard (opt.)
1/4 cup peanut or other oil
Salt & pepper to season
Mix all the ingredients together in a stainless steel or glass dish. Let marinate at least overnight.
Remove the chicken pieces, wipe dry, and grill, broil or sauté them till well browned. Set aside.
Heat 2-3 T oil in a large pot over medium heat. Remove the onions from the marinade and sauté for 8-10 minutes till well wilted and starting to brown.
Add the rest of the marinade and the browned chicken pieces. Simmer over medium-low heat until cooked through, about 30-40 minutes.
Adjust seasoning and serve with rice, fufu or couscous.
source:http://www.whats4eats.com/recipes/r_po_pouletyassa.html
Sometimes vegetables are added to the pot to stretch the meat and add more flavor. Add 2-3 chopped carrots, 1/2 head of chopped cabbage or a handful of green olives when you bring the marinade to simmer.
Half the lemon juice can be replaced with vinegar. Cider vinegar works well.
Poisson Yassa: Substitute 2-3 lbs firm fish filets for the chicken. Marinating time need only be 1-2 hours in this case. Simmer the marinade without the fish for 10-15 minutes, then add the marinated grilled fish and simmer for 10 minutes more.
Cubed lamb or mutton may also be substituted.
Poulet Yassa is a famous Senegalese dish that has become popular throughout Western Africa. The long marinating period helps to tenderize the often tough poultry found in region
