Chicken Yassa is as popular in Mali as it is in neighbouring Senegal. This is chicken yassa as it’s prepared in Bamako, the capital of Mali.
Prep time: 20 minutes/Cook time: 55 minutes/Serves: 4
Ingredients:
4 free-range chicken thighs
2 onions, chopped
80g green olives, pitted and sliced
225ml (3/4 glass) of groundnut oil
2 tbsp mustard
juice of 2 lemons (allow up to 3 if necessary)
2 bay leaves
1 hit chilli, finely chopped
Salt and freshly-ground black pepper, to taste
Method:
Place a cast iron casserole (Dutch oven) over medium heat. When hot add the oil and use to fry the chicken thighs until golden all over. Remove with tongs and set aside.
Pour off the excess oil (keep the equivalent of 2 tbsp) then add the onion and fry for about 6 minutes until soft and translucent.
Stir in the lemon juice and mustard then add the bay leaf and chilli. Stir well to combine then return the chicken to the pot.
Season to taste and cook for 40 minutes, covered, over low heat. Season to taste with black pepper and serve with rice.
