February 16, 2021 by Pierre Thiam
Yassa! Chicken Nachos are inspired by the dish that gave our fonio chips their name- Yassa Poulet. One of the most popular dishes in Senegal, chicken yassa is characterized by lemon-herb marinated grilled chicken that is stewed together with fiery scotch bonnet peppers, heaps of sweet caramelized onions, and bright citrus. With our Fonio Chips + Yassa’s veritable explosion of flavors, we couldn’t not make this nacho recipe.
- 1 pound boneless, skinless chicken thighs
- 2 lemons, juiced
- 2 garlic cloves, finely chopped
- 1 tablespoon minced thyme
- 1 teaspoon salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 cups refried beans
- ¼ cup water
- 1 (5 oz) bag Yassa! Fonio Chips
- 2 cups grated cheddar cheese + more for topping
- 2 cups grated Monterey Jack cheese + more for topping
- 1 cup chopped tomatoes
- ¼ cup chopped white or yellow onion
- ¼ cup chopped cilantro
- 1 jalapeño, thinly sliced
- Sour cream
- Scallions, sliced
- Shredded lettuce
- Hot sauce
- 01 .
Preheat the oven to 350°F.
- 02 .
In a mixing bowl, combine chicken thighs with lemon juice, garlic, thyme, salt, pepper and one tablespoon oil and mix well. Marinade for at least 30 minutes at room temperature or up to 24 hours refrigerated.
- 03 .
Add the remaining oil to a large cast-iron skillet over medium-high heat until it begins to shimmer. Add the chicken to the pan and cook for about 8 minutes (flipping halfway) until the chicken reaches 165°F internal temp (you can also grill the chicken). Allow chicken to cool and chop it into small pieces on a cutting board.
- 04 .
Return the chopped chicken to the same pan, add the refried beans and the water. Heat the mixture until the beans are smooth and warmed through. Reduce to lowest heat and keep the chicken-bean mixture warm while you prepare the chips.
- 05 .
Toast the chips: On a large oven-safe platter or sheet pan, arrange the yassa chips in a single layer, overlapping them slightly. Toast the chips in the preheated oven for 5 minutes, or just until you begin to smell their aroma.
- 06 .
Carefully remove the pan from the oven and top with half of each shredded cheese. Allow the cheese to melt slightly before topping with the chicken and bean mixture. Sprinkle the remaining cheese over the chicken and return to the oven for another five minutes or until the cheese has fully melted.
- 07 .
Combine chopped tomato, onions, cilantro and jalapeño and sprinkle on top of the melted cheese. Serve with any of the suggested toppings.
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