Chicken Yassa

So I made some chicken Yassa for diner the other night.

8-10 skinless chicken breasts (or their equivalent)
For the marinade
2/3 c. oil
1 c. red wine vinegar
1 c. freshly-squeezed lime juice
1/4 chicken broth
6 small garlic cloves, mashed
6 tsp. fresh ginger, grated
2 tsp. salt (or to taste)
12 tsp. coarse black pepper
3-4 tsp. red pepper (ground or flakes)
(You can add more pepper to your liking, the meal is not hot. Some other versions I have seen have diced hot peppers in it.)

Add the chicken to a resealable bag.
Mix the other ingredients in a bowl.
Add the liquid to the bag for marinating but keep some aside for basting while cooking.

(The original recipe calls for having alot of thinly sliced sauteed onions thrown on top of the chicken prior to serving but that did not appeal to me).


IMG_0220 by Askanison1, on Flickr

Both the wife and daughter that it was excellent. I liked it too.

Looks great - how long did you marinate?

Interesting recipe! The name sounds somewhat Middle Eastern but the ginger and garlic make me think of Asia, too.

Brad

Sounds good. What's the background on it? Where is it from?

That sounds delicious! Looks tasty too! I am also curious about the origins of the recipe.

I marinated it overnight.

Its from West Africa.
From Wikipedia:
Yassa is a spicy marinated food prepared with poultry or fish. Originally Senegambian, yassa has become popular throughout West Africa. Chicken Yassa (known as yassa au poulet), prepared with onions and lemon, is a specialty from the Casamance region south of Dakar, and is one of the most popular recipes in West Africa.

We get weekly emails at work for healthy recipes and last week it was this one.

Looks awesome! I love trying new recipes out from different regions of the country/world. Nice job on your cook!