Elevate your roast this Christmas & Beyond
Recipe of the day - Poulet Yassa Roast with the most luxurious gravy!
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There is something about the end of the year that sends us into deep reflection, searching within us for memories of times past. For me, so many of these memories are attached to glorious food, and what better time than at Christmas to reminisce and enjoy all the wonderful food that brings us joy. Many of those joyous moments include a melange of customs and cuisines that I have grown up with such as the British-style celebratory roast (almost often with a major twist), smoky ‘party’ Jollof - the symbol of great Nigerian feasts, puff puffs (moreish drop doughnuts) - which we mostly and surprisingly eat before a meal and not after like a typical dessert, Apple Kuchen - German apple cakes which my mother-in-law adores and many more dishes that celebrate the cocktail of cultures in my family. Ooh, have you tried my Spiced Apple Pudding? You must!
One of our family favourites at Christmas has become this wonderful roast that is one of several variations I have conjured from the Senegalese gem known as Poulet Yassa. Traditionally braised chicken with caramelised onions, chilies, and citrus, with the sweet warmth of mustard, Yassa is sunshine on a plate.
This Poulet Yassa roast which I first created in 2017 (as you can see from my photos taken at the time, which have now drastically improved) on a bed of onions, shallots, and carrots with a sweet, spicy, and zesty marinade, also creates the most wonderful sauce, served with a luxurious gravy to satisfy the most greedy of food fantasies. Use the marinade to roast or grill different cuts of chicken, beef, or lamb, for fish or vegetables that will soak it up like a sponge; vegetables such as aubergines, cauliflower, swede…
The ‘gravy’ can also be used as a sauce for all of the above and even for pasta. The possibilities are endless and delicious! I hope you enjoy this roast at Christmas and for many more roasts to come.
Wishing you a joyous Christmas!
Poulet Yassa Roast with a luxurious onion & carrot gravy
Cook’s Tips: Keeping the roast as moist as possible is key to this recipe. I use a cast iron casserole/dutch oven with a lid, which when covered, traps moisture that rises and drops back down into the pot. If using a roasting tray or dish, basting the bird two or three times throughout the roasting process and covering with baking parchment will do just fine. If you would rather not use cream for the gravy, add one more onion or 2 more banana shallots and a small carrot when preparing the marinade, and drizzle in a little stock at a time when blending until your desired thickness. The extra vegetables will help thicken the gravy.
Make it go further: Enjoy leftovers with fluffy mashed potatoes or squash, in lettuce wraps, a sandwich with the gravy spread onto bread, or in a quick salad with chicory and roasted nuts.
Preparation time: up to 4 hours; Cooking time: 1hr 45 minutes
Feeds 4-6 people
Ingredients
For the marinade
2 large brown onions, thinly sliced
2 shallots, thinly sliced
1 medium scotch bonnet, pierced or finely minced
4 tbsp rapeseed oil
2 heaped tbsp Dijon mustard
Juice of 2 lemons, save the squeezed lemons
4 tbsp Apple cider vinegar
6 cloves of garlic, grated
2 tbsp grated ginger
1 tsp paprika
2 tsp cayenne pepper
2 tsp black pepper
2 bay leaves
1 tbsp fresh thyme
3 tsp fine sea salt
For the roast
1.5 kg free-range whole chicken
Fresh herbs to stuff the chicken, 3 thyme sprigs, 2 rosemary sprigs, 1 bay leaf, a small bunch of sage
1 whole lemon, halved, skin pricked with a fork
2 tbsp rapeseed oil
3 Chantenay carrots, washed & halved, (regular carrots will do too)
100ml water
4 mild chillies, pierced
For the gravy
Some of the roasted onions (about 4 - 5 tbsp) & the carrotsÂ
200ml stock or a diluted cube mixed with warm water
100ml single cream, dairy or non-dairy (See cook’s tips)*
Sea salt
Freshly ground black pepper
Let’s get cooking!
1. Prepare all the ingredients ready for the marinade. Lay the sliced onions, shallots, and pierced or minced scotch bonnet in a roasting dish such as glass, ceramic, or a Dutch oven/casserole like this.
2. Mix the remaining ingredients for the marinade in a separate container. Add a little water to loosen. Add half of the mixture to the onions and mix well. Reserve the remaining half of the marinade for the chicken. Place the squeezed lemons in the center of the casserole.
3. Brush the reserved marinade onto the outer layers and into the cavity of the chicken and then stuff with the lemon halves and fresh herbs. Drizzle 2 tablespoons of oil onto the chicken and place on top of the squeezed lemons and marinated onions. Cover with the lid or wrap tightly with parchment paper and a string tied around it to keep it in place. Refrigerate for 3-4 hours if you have time to do so.
4. Take the marinated onions and chicken out of the fridge and leave for up to 20 minutes to come up to room temperature. To roast, preheat the oven to 200C/180C fan/356F.
5. Add the chilli peppers and the carrots and pour 100ml of water around the sides of the roast. Roast covered using your lid or parchment as above at 200C/180C fan for 1 hour and 25 minutes. A larger bird will require more time. Increase your roasting time by 30 minutes for every 500g.
6. For crispy skin, carefully remove the roast from the oven, using two wooden spoons or lifting forks, transfer the chicken to a roasting or grilling tray and place directly under the grill for a final 15 minutes. Make sure your chicken is well cooked by using a thermometer to check for 75C – 80C or by pushing a skewer through the thickest part of the thigh. The juices will run clear when ready.
7. Once cooked, place on a serving plate to rest and scoop some of the onions to serve alongside.
8. Meanwhile, remove the chilli to serve alongside and place your casserole on medium heat. You can also transfer the remaining onions, carrots, and all drippings into a saucepan. Add the stock and bring to a simmer for 10 minutes to reduce the sauce and then add the cream. (If omitting cream, skip this step and transfer into a blender instead) Stir and cook for another 5 minutes or until slightly thickened. Season to perfection with salt and freshly ground pepper.
9. If using a glass jug or an immersion hand blender, you can blend immediately, if using a plastic jug, leave the sauce to cool down slightly before blending into a silky smooth gravy.
10. Carve your roast and serve with your favourite accompaniments such as rice, roasted or mashed potatoes, plantains, and enjoy with Christmas leftovers.
(See Cook’s Tips above)
What you may have missed: Best Christmas Gifts for your Favourite Foodies
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Gravy, roast chicken, yes please. Fab recipes Lerato. Keep inspiring us to cook