Description
Poulet Yassa is a traditional Senegalese dish featuring marinated chicken simmered in a flavorful sauce of onions, lemon, and mustard. This recipe offers a delicious taste of West African cuisine.
Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on or skinless)
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 2 lemons, juiced
- ½ cup Dijon mustard
- ¼ cup vegetable oil
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon cayenne pepper (optional)
- 1 cup chicken broth or water
- Fresh parsley or cilantro, for garnish
- Cooked rice or couscous, for serving
Instructions
- Marinate the chicken: Combine lemon juice, Dijon mustard, minced garlic, salt, black pepper, and cayenne pepper in a bowl. Add chicken thighs, ensuring they are coated. Cover and refrigerate for at least 2 hours, or overnight.
- Cook the onions: Heat vegetable oil in a large skillet or Dutch oven over medium heat. Add sliced onions and sauté until soft and translucent, about 8-10 minutes. Remove half the onions and set aside.
- Sear the chicken: Add the marinated chicken thighs to the same skillet (reserve marinade). Brown chicken on both sides for about 5 minutes per side.
- Add marinade: Pour the reserved marinade over the chicken. Add the sautéed onions and chicken broth. Bring to a simmer, then cover the skillet.
- Cook the chicken: Reduce heat to low and cook for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The sauce should thicken slightly.
- Adjust seasoning: Taste the sauce and adjust salt and pepper as needed.
- Finish with herbs: Garnish with fresh parsley or cilantro before serving.
- Serve: Serve the Poulet Yassa over cooked rice or couscous.
Notes
- For best flavor, marinate the chicken overnight.
- Adjust cayenne pepper for desired spice level.
- Use fresh lemons and quality Dijon mustard for optimal taste.
- Consider grilling the chicken for a smoky flavor.
- Serve with crusty bread to soak up the sauce.
- This dish can be made vegetarian with tofu or chickpeas.
- Add bell peppers or carrots for extra nutrition.
- Try with fish like salmon for a variation.
- A splash of coconut milk can add creaminess.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes (plus 2 hours marinating)
- Cook Time: 45-60 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Senegalese
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 18g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 25g
- Cholesterol: N/A