Recreating dishes from around the world to honor the teams competing in the World Cup, this is Poulet Yassa from Senegal! Cheer on Senegal’s Les Lions de la Teranga and celebrate the World Cup with this iconic Senegalese dish!
1. Add sliced onion to a bowl, place chicken legs on top, squeeze a lot of lime/lemon juice all over, add minced garlic, apple cider vinegar, salt, black pepper, and give everything a mix. Let marinate.
2. Take the chicken legs out and pan-fry them in plenty of oil, getting a good sear on both sides.
3. Remove the chicken, then add the onions (do not add any of the water/liquid from the marinade) and cook until golden brown.
4. Add back the chicken and the juice/liquid from the onion bowl plus the chicken resting plate.
5. Add poked whole habanero peppers, another squeeze of lemon/lime, more salt, and plenty of Dijon mustard. Give everything a mix.
6. Add a bay leaf and let simmer, covered, for 40 minutes.
7. Finish with chopped parsley.
8. Serve with rice and more limes/lemons and the stewed habanero.
