Yassa Poulet in Guinea with Senegalese Juice

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Recently, I had the opportunity to attend a Senegalese culture orientation class, which was amazing.

The cultural orientation take-home packet included a recipe for yassa poulet, probably the most common Senegalese juice. It’s onion-y and juicy and oily and oh-so-good. Saucy-chicken-and-rice is a common menu item in West Africa; here’s a meal we got at his hotel in Guinea last week.

There seems to be a shortage of chicken in Senegal right now, however. Apparently the chickens might be too skinny this time of year to slaughter them? Ick. In any case, here’s a recipe that was shared in our cultural orientation packet, if you’re interested in bringing a little yassa poulet to your table.

1 chicken, cut into portions (chicken breasts would work fine, too)
6 lemons, juiced
6 large sliced onions
5 crushed garlic cloves
45 ml cooking oil (about 3 tablespoons)
3 chicken bouillon cubes
4 cups water
Salt and pepper
Cooked white rice

Mix lemon juice, onions, garlic, oil, bouillon cubes, salt and pepper
Marinate the chicken in this mixture for about 2 hours
Fry or grill chicken until golden on both sides and cooked through
Take the onions from the marinade and brown them in a saucepan
Add remaining marinade plus 4 cups water to saucepan
Simmer marinade for 30 minutes over low heat
Top cooked white rice with chicken, then spoon over marinade

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