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Chicken Yassa-Gambia Style

A spicy chicken stew with onions, peppers, lemon, and spices, simmered until tender.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Chicken Yassa-Gambia Style

Ingredients

Directions

Prepare and cook the chicken

  1. Cut the chicken into fourths, sprinkle with lemon juice and salt.

  2. Grill the chicken, keep warm, and sauté.

  3. Add the remaining ingredients, cover, and cook over low heat until the chicken is tender and the juices have reduced.

Serve

  1. Dish up and garnish with sliced tomatoes and lemon.

  2. Serve with rice and eat with your hands.

Nutrition, whole recipe (rough)

408Calories
36 gProtein
17 gFat
33 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Butter1 tbsp (14g)102
Corn1/2 cup kernels (82g)77
Onion1 medium (110g)44
Lemonjuice of 1 lemon (48ml)12
Pepper1 tsp ground (2.3g)6
Bay Leaf1 leaf (0.6g)2
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Chicken + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together1,666 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken
Provides the main protein, which turns tender as it cooks slowly in its own juices.
Onion
Breaks down during slow cooking, adding sweetness and body to the sauce.
Butter
Adds fat for richness and helps the chicken brown during sautéing.
Lemon
Its acidity brightens the flavour and helps tenderise the chicken.
Peppers or chilli
Adds heat and aroma to the dish.

The step that matters

Cooking the chicken over low heat until tender. Cooking gently over low heat lets the connective tissue in the chicken soften and the juices reduce into a concentrated sauce. High heat can toughen the meat and scorch the onions before the liquid has reduced.

Swap the onion

How well each one fits the dish's main ingredients (chicken, butter, pepper, corn, lemon):

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against chicken, butter, pepper, corn, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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