Chicken Yassa

African cuisine is not well known, and this has a distinctive flavour especially from the addition of cabbage. The version here has a Nigerian origin but it can be found throughout West Africa in such countries as Gambia and Senegal. If you want to experience African cuisine then try this.


For 1 Continued...
1 chicken breast 1 bay leaf
1 tbspn lemon juice ½ tspn dried thyme
1 tbspn cider vinegar ¼ tspn salt
1 tspn dijon mustard 1 tbspn oil
100 gm onion (prepared weight) 200 ml chicken stock
1 clove garlic 120 gm cabbage (prepared weight)
1 green chilli 75 gm carrot (prepared weight)
½ tspn cayenne pepper  



  1. Heat the oil in a wok or heavy pan and remove the chicken from the marinade and fry the chicken for about 3 min to brown it on both sides, reserving the marinade.
  2. Using a slotted spoon, add the solids from the marinade, reserving the juice, and add to the chicken and cook, for 2 min.
  3. Add the remaining marinade juice, stock, cabbage and carrot and simmer for 20 min, adding a little water if needed to prevent drying, or until the chicken is fully cooked. The chicken will be cooked when it is white throughout when cut at its thickest part.


  1. Serve with rice.


Lime juice can be used instead of lemon, and the quantity of onions can be increased if desired.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
Enlarge Image
Enlarge image

The finished meal