Chicken Yassa, baby potatoes and cherry tomatoes
This dish is a magnificent journey to Senegal with this marinated and grilled chicken, enhanced with herbs, accompanied by black rice with a delicate nutty flavour. Yassa is a speciality of the Casamance region in Senegal. It is one of the main dishes of African cuisine.
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Ingredients
Portions:
4
For the marinade:
1 piece
chicken thigh
2 tbsp
Dijon strong mustard
2 tbsp
lime juice
1 clove
garlic, minced
1 tsp
fine salt
0.5 tsp
ground white pepper
For the chicken yassa:
1 piece
onion, sliced
2 tbsp
high sunflower oil
1 piece
bay leaf
1 pinch
sweet chilli pepper
For the garnish:
100 g
baby potatoes, halved
100 g
cherry tomatoes, halved
For the black rice:
60 g
black rice
200 ml
vegetable stock
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- In a bowl, combine 1 piece chicken thigh, 2 tbsp Dijon mustard, 2 tbsp lime juice, 1 clove minced garlic, 1 tsp fine salt, and 0.5 tsp ground white pepper. Marinate for at least 15 minutes.
- Heat 2 tbsp high sunflower oil in a pan over medium heat. Add 1 piece sliced onion and sauté until translucent.
- Add the marinated chicken thigh to the pan, along with 1 piece bay leaf and 1 pinch sweet chilli pepper. Cook until the chicken is browned and cooked through, about 10-12 minutes.
- While the chicken cooks, boil 60 g black rice in 200 ml vegetable stock until tender, about 20 minutes. Drain any excess liquid.
- In a separate pan, boil 100 g baby potatoes until tender, about 10 minutes. Add 100 g cherry tomatoes and cook for an additional 2 minutes.