Chicken Yassa w/ Couscous | How To Make Poulet Yassa (Chicken Yassa) | Gambian - Senegalese

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Hello my lovelies! Today, I am making Gambian/Senegalese Chicken Yassa ( Poulet Yassa) with Couscous. I grew up eating Chicken Yassa almost every Sunday. We also cooked Chicken Yassa for dinner and special occasions. For lunch, we eat Chicken Yassa with rice. For dinner and special occasions, we eat Chicken Yassa with couscous, vermicelli or potato salad with salad. I hope you enjoy this dish as much as I do.

Love,

Satang Bayo


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CHICKEN SEASONING
7 pieces of chicken (skinless/bone-in)
1 jumbo
1 tsp badia
1 TBSB white vinegar
1 tsp soy sauce (optional)
1 tsp black pepper
1 TBSP mustard
1/2 small lime
Pinch of salt
Blended mixture (1/4 green pepper, 4 large garlic cloves and 1/2 habanero pepper)


*Clean chicken before marinating. Make sure you remove skin and fat. I clean my chicken with salt and vinegar or lemon juice. Marinate chicken for 24 hours. Use any part of the chicken you like. If you decide to grill your chicken, add a little bit of oil so that it won’t stick to the grill.



SAUCE
1/2 Cup Vegetable oil
5 medium yellow onions (French sliced)
1/2 habanero pepper
4 minced garlic
1 chicken jumbo
1 TBSP yellow mustard
1 1/2 TBSP white Vinegar
Aromatic & Knor for taste
1 TBSP black pepper


Season your sauce to your like. Taste as you go. Add more pepper if you can handle heat.



COUSCOUS
2 1/2 - 3 cup chicken broth or water
1/2 chicken jumbo
1 TBSP olive oil
1 tsp salted butter
2 Cups couscous
1 Cup steamed frozen vegetables (optional)


you can make as much couscous as the want. A rule of thumbs is 1 Cup of couscous to 1 1/2 of liquid. Also, you can use unsalted butter and any brand.




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