Chicken with onions and lemon sauce

Ingredients for 4 servings:

• 4 chicken legs or fish
• 4 m.-sized onion(s)
• 2 cloves garlic
• pepper
• Salt
• chili powder
• 1 cup broth
• 1 tbsp mustard
• 1 tbsp vinegar
• 2 lemon(s), the juice
• n. B. vegetables (green beans, carrots)
• oil
• Water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Yassa au Poulet – National dish of Senegal

Finely dice the onions and garlic. Mash and mix with pepper, salt, chili powder, and broth. Prepare the chicken thighs and fry them in oil. Trim, chop, and cook the vegetables, then keep both warm. Add the onion mixture to the meat stock, add lemon juice, mustard, and a little vinegar. Simmer until almost no liquid remains. Add the meat and vegetables, pour in water, and cook for a few minutes. Rice is a good side dish. The recipe is heavily Europeanized: instead of chicken, fish is more commonly used in Senegal, as it is cheaper. Vegetables are only prepared in larger quantities on special occasions. Furthermore, in a family of often more than 10 people, four people would have to make do with a maximum of one chicken leg. In Senegal, the meal is served on a large tray, around which four to eight people gather. It is eaten with the fingers or a spoon, usually sitting on the floor. The housewife breaks off the best pieces with her fingers and passes them to the men and guests.