"If poulet yassa is new to you, however, you have a real treat in store: a braised dish of chicken marinated in sweet onions, tangy citrus and warm chilli, it tastes, as Lerato Umah-Shaylor puts it so beautifully, like sunshine on a plate and certainly, as my parents observed when I introduced them to it, far more than the sum of its parts. Simple ingredients, complex flavours and a guaranteed crowdpleaser."
"Legs are the most popular cut, with Umah-Shaylor also suggesting thighs in her book Africana, though both Gabonese chef and food writer Anto Cocagne and food historian and author Jessica B Harris start with whole birds, and joint them. I think the juiciness of legs makes them the superior choice, but go with whatever you prefer, leaving the skin on and the bones in, ideally the skin will help keep the flesh moist and render fat into the sauce, while the bones provide flavour."
"(Note that, if you don't eat meat, this sauce also works well with tofu or roast squash.) The marinade The common factor here is citrus juice, be that lemon or lime, though I prefer the richer, fruitier tang of the latter. Cocagne and Umah-Shaylor put in the zest as well, a nice idea that I'm going to save for the sauce, because I don't think the flavour really transfers to the chicken while it's marinating."
Poulet yassa is a braised chicken dish from Senegal's Casamance region, popular as far as neighbouring Gambia. The dish features chicken marinated in sweet onions, tangy citrus (lemon or lime) and warm chilli, producing complex flavours from simple ingredients. Chicken legs or thighs are common for juiciness; whole birds can be jointed, with skin and bones left on to keep meat moist and enrich the sauce. Zest can be added to the sauce rather than the marinade to preserve flavour on the chicken. The sauce also pairs well with tofu or roast squash as a vegetarian alternative.
Read at www.theguardian.com
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