Today Tirami su blog wants to offer you a review of the Yassa,
Senegalese dish, cuisine among the best in Africa.
For the inhabitants of Senegal meals are a time of great sharing,
you eat sitting around a single tray that contains portions for six to ten people.
The dish is made with basmati rice,
marinated chicken and spicy.
I have revisited according to my taste
and I made a little more delicate;
I used less onion and added
a step in reviewing the rice in a pan
with a variety of herbs I like.
I would say a great dish to try as soon as possible.
I’ll be waiting for you!

Recommended wine:
Canavese Rosato DOC,
a wine with good length, bright color
the characteristic aroma intense
with notes of fresh fruit.

And now … LIGHT THE FIRES!

INGREDIENTS:

-400g Chicken (I used the breasts)

-250g Of basmati rice

-Curcuma qb

- 2 lemons

-Paprika Sweet taste

-Tabasco Green qb

2 onions

- Extra virgin olive oil to taste

-salt And pepper to taste

-Rosmarino, Mint, thyme, marjoram kind

WEAR THE APRONWASH YOUR HANDS, BEGIN!

Put in a bowl the chicken breast, to marinate ,
with the lemon juice,
pepper, Parika, tabasco turmeric and salt
for about 20 minutes.
In a pan put  onions
in extra virgin olive oil,
to form a cream.
Cook the basmati rice in very little
saltwater, remove a few minutes before
and put it in a pan
where you put oil and a clove of garlic.
Add a mixture of herbs,
thyme, marjoram kind, rosemary and
a few mint leaves.
Cook now the chicken marinated in onion cream,
a few minutes before you finish cooking,
add rice flavored with herbs.

Et voilà…a great spicy chicken!