Chicken Yassa

Prep time
Cook time

Inspired by the popular West African dish, using simple ingredients to bring you the perfect family meal.


  • 8 Pieces Goldi Mixed Portions
  • 2 Tbsp (30ml) dried herbs
  • 1 Tbsp (15ml) vinegar
  • Juice of 1 lemon
  • 4 Tbsp (60ml) oil
  • 1 onion, sliced into eight
  • 1 green pepper, sliced
  • 1 chilli, diced
  • 4 garlic cloves, sliced
  • 2cm of ginger, peeled and sliced
  • 1 Tbsp (15ml)  tomato sauce
For the side
  • 1 cup (150g)  mielie meal, soaked overnight
  • 1 can (410g) corn kernels, drained or 2 blanched whole corn, blanched and kernels removed
  • 1 tomato, diced
  • ½ cucumber, sliced
  • To serve, parsley roughly chopped (optional)


  • In a bowl, combine dried herbs, vinegar, lemon juice and 1 tablespoon of oil and marinate the chicken for 30 minutes to 2 hours.
  • Heat the remaining oil in a frying pan, pat the chicken dry and sear for 8 minutes, turning halfway.
  • Remove chicken from the pan, add onions and caramelise for 5 minutes.
  • Add green pepper, chilli, garlic, ginger, and tomato sauce.
  • Add a splash of water if the onions are burning.
  • Add chicken with marinade to the pan, nestling between onions and peppers, and add one cup of water.
  • Let the chicken simmer covered until cooked for about 20 minutes.
  • In the meantime, prepare the maize rice: Rinse and drain maize rice.
  • Bring water and salt to a boil in a medium pot.
  • Add maize rice and stir with a fork. Bring to a boil and cover with a lid.
  • Turn down the heat and simmer for about 40 minutes or until cooked, stirring occasionally.
  • Let maize cool before adding the rest of the salad ingredients.
  • Serve with chicken.