After Annette and her chocolate mousse recipe, Capucine and the secret of the famous almond tiles of her grandmother Marthe, Perla Servan-Schreiber who introduced us to the Moroccan bread of her childhood, Julien Duboué and the story behind the cauliflower gratin from her mother's garden and Nathalie George from The kitchen on the 6th floor * who presented us with the recipe for her "dog bowl" as she calls it, it's Martine's turn to share her delicious recipe for chicken yassa, flagship dish of Senegal. It was from her grandmother that she learned to cook and she hopes to be able to pass this passion on to her grandchildren!
The preparation steps to prepare Martine's chicken yassa
Step 1 : Slice the chicken and wash the pieces in white vinegar to remove any impurities.
2nd step : Squeeze the juice of 4 lemons into a bowl, first rolling them on themselves. Add a spoonful of mustard, salt and 4 spice blend if you have.
Step 3: Marinate the chicken with chopped onions for a few minutes.
Step 4: In a casserole dish with olive oil, brown the onions then add the juice and the chicken pieces. Cook for about 20 minutes, covered.
Step 5: Add thyme, bay leaf and pitted olives. At the end of cooking, add the fried onions.
Step 6: Serve with rice and a glass of Teranga juice also called bissap.
Read also :
⋙ All in the kitchen: the recipe for fish and lemon vegetable gratin by Cyril Lignac
⋙ All in the kitchen: the recipe for crispy macaroni gratin by Cyril Lignac
⋙ How to make a potato gratin?