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Poulet Yassa - Senegalese Chicken Recipe

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3.8 from 10 reviews

Poulet Yassa is a traditional Senegalese chicken dish featuring marinated chicken thighs in a tangy mixture of lemon juice, mustard, and spices, slow-cooked with caramelized onions to achieve a rich, flavorful stew perfect for a hearty meal.

Ingredients

Chicken and Marinade

  • 4 chicken thighs
  • 3 garlic cloves, minced
  • 2 large onions, thinly sliced
  • 1/4 cup lemon juice
  • 2 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp bouillon powder
  • 1/2 tsp salt (or to taste)

Cooking

  • 3 tbsp olive oil
  • 1 cup chicken broth

Instructions

  1. Prepare Ingredients: Wash and pat dry the chicken thighs. Thinly slice two large onions and mince three garlic cloves to have everything ready for marination.
  2. Combine Marinade: Place the chicken in a large bowl. Add the minced garlic, sliced onions, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, bouillon powder, and salt to the chicken.
  3. Mix and Marinate: Thoroughly mix the chicken with all the marinade ingredients to ensure even coating. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop deeply.
  4. Prepare to Brown Chicken: Remove the chicken from the marinade. Scrape off the excess marinade and onions from the chicken pieces but keep the marinade and onions aside for cooking later.
  5. Brown Chicken: Heat olive oil in a skillet or large Dutch oven over medium-high heat. Place the chicken thighs skin-side down and brown them for 4-5 minutes on each side until golden brown.
  6. Caramelize Onions: Remove the browned chicken and add the reserved onions along with the marinade into the hot pan. Cook on low to medium-low heat for about 5 minutes, stirring occasionally, until the onions become soft and caramelized.
  7. Simmer Chicken with Onions: Return the browned chicken pieces to the pan, nestling them into the caramelized onions. Pour in the chicken broth, bring to a simmer, and cook for 15-20 minutes until the chicken is fully cooked and tender.
  8. Season and Serve: Taste and adjust the salt if necessary. Serve the Poulet Yassa hot, ideally accompanied by white rice or couscous to soak up the flavorful sauce.

Notes

  • Marinating overnight enhances the flavor significantly but a minimum of 2 hours is sufficient.
  • Adjust cayenne pepper according to desired spice level.
  • Use bone-in chicken thighs for juicier and more flavorful results.
  • Serve with steamed rice or millet for an authentic Senegalese experience.
  • Leftovers can be refrigerated for up to 3 days and reheat well.

Find it online: https://recipeplenty.com/poulet-yassa-senegalese-chicken-recipe/