Poulet Yassa: Amazingly Tangy Senegalese Feast

Name: Poulet Yassa: Amazingly Tangy Senegalese Feast
Prep time: PT-488874H47M29S
Cook time: PT-488874H47M29S
Total time: 1 h 30 min
Cuisine: Senegalese
Ingredients: 4 chicken thighs, bone-in, skinless; 2 large onions, thinly sliced; 4 cloves of garlic, minced; 1/4 cup olive oil; 1/4 cup lemon juice (freshly squeezed); 1 tablespoon Dijon mustard; 1 teaspoon ground black pepper; 1 teaspoon paprika; 1 teaspoon cayenne pepper (optional); 1 teaspoon salt; 2 bay leaves; Fresh parsley, chopped (for garnish)

by Fenna Saul

August 23, 2025

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Poulet Yassa You Must try this authentic Senegalese chicken Yassa recipe! It’s a dish that instantly transports me back to my childhood, the aroma of caramelized onions and tender chicken filling my grandmother’s kitchen. Every bite is a perfect balance of savory, tangy, and slightly sweet, with that unmistakable citrus punch from the lemon. It’s a flavor explosion that’s both comforting and exciting, making it a true must-try Poulet Yassa experience. Let’s get cooking!

Why You’ll Love This Poulet Yassa Recipe

This Poulet Yassa recipe is a winner for so many reasons! It’s incredibly flavorful, boasting that signature sweet and tangy profile that makes it such a beloved Yassa chicken dish. Plus, it’s surprisingly quick to prepare, making it perfect for busy weeknights. You’ll love that it’s packed with protein and uses simple, wholesome ingredients, keeping it budget-friendly for the whole family. This dish is a true crowd-pleaser, offering a taste of authentic Senegalese cuisine that’s both healthy and satisfying. It’s the ultimate Yassa chicken dish for any occasion!

Ingredients for Authentic Poulet Yassa

Gathering these ingredients is the first step to an amazing Poulet Yassa marinade and dish. The star is, of course, the chicken, and using bone-in, skinless thighs ensures maximum flavor and moisture. You’ll need 4 chicken thighs, bone-in, skinless, as they hold up best to the long cooking time. For that signature tangy and sweet base, we use 2 large onions, thinly sliced, which will caramelize beautifully, and 4 cloves of garlic, minced for a pungent kick. The marinade itself is a simple yet potent blend: 1/4 cup olive oil for richness, 1/4 cup lemon juice (freshly squeezed) for brightness, and 1 tablespoon Dijon mustard for a little zip. Seasoning is key with 1 teaspoon ground black pepper, 1 teaspoon paprika, an optional kick from 1 teaspoon cayenne pepper, and 1 teaspoon salt. Don’t forget 2 bay leaves for an aromatic depth!

Poulet Yassa: Amazingly Tangy Senegalese Feast - Poulet Yassa You Must - additional detail

How to Make Poulet Yassa

This recipe makes creating an authentic Poulet Yassa incredibly straightforward. You’ll be amazed at how simple these easy Poulet Yassa instructions are! Let’s get started.

Step 1: Prepare the marinade. In a large bowl, whisk together 1/4 cup lemon juice (freshly squeezed), 1 tablespoon Dijon mustard, 4 cloves of garlic, minced, 1/4 cup olive oil, 1 teaspoon ground black pepper, 1 teaspoon paprika, and 1 teaspoon salt. If you like a bit of heat, add 1 teaspoon cayenne pepper here too.
Step 2: Marinate the chicken. Add 4 chicken thighs, bone-in, skinless to the marinade. Make sure each piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or for the best flavor, leave it overnight.
Step 3: Sauté the onions. While the chicken marinates, or as the next step in these easy Poulet Yassa instructions, heat a tablespoon of oil in a large skillet over medium heat. Add 2 large onions, thinly sliced and 2 bay leaves. Cook them slowly, stirring occasionally, until they are beautifully soft and caramelized, about 15-20 minutes. The sweet aroma will fill your kitchen! Remove the onions and bay leaves from the skillet and set them aside.
Step 4: Cook the chicken. In the same skillet, add a little more oil if needed. Place the marinated chicken thighs in the hot skillet. Cook over medium-high heat for about 5-7 minutes per side, until they are nicely browned and have a lovely sear.
Step 5: Combine everything. Return the sautéed caramelized onions to the skillet with the browned chicken. Pour in any leftover marinade from the bowl. Stir gently to combine.
Step 6: Simmer to perfection. Reduce the heat to low, cover the skillet tightly, and let the Poulet Yassa simmer for approximately 30 minutes. This allows the chicken to cook through completely and become incredibly tender. You’re looking for an internal temperature of 165°F (75°C). The sauce will thicken slightly, creating a rich, savory coating.
Step 7: Taste and adjust. Before serving, give the sauce a taste. Adjust the salt and spice levels if needed to suit your preference.
Step 8: Garnish and serve. Remove the bay leaves. Sprinkle generously with fresh chopped parsley for a pop of color and freshness. Serve your delicious Poulet Yassa hot!

Pro Tips for the Best Senegalese Chicken Yassa

Want to elevate your Poulet Yassa game? I’ve picked up a few tricks over the years that make all the difference. These tips will help you nail that authentic flavor and tender texture every time.

Don’t rush the onion caramelization – slow and steady wins the race for that deep, sweet flavor.
Taste and adjust your marinade before adding the chicken; it’s your last chance to fine-tune the balance of lemon, salt, and spice.
Let the chicken rest for a few minutes after cooking before serving; this helps keep it juicy.
If you have the time, marinating the chicken overnight truly enhances the flavor profile.

What’s the secret to perfect Poulet Yassa?

The secret lies in patience with the onions and allowing the chicken to truly absorb the marinade. A well-marinated chicken Yassa dish ensures every bite is packed with that signature tangy, savory goodness. For more delicious recipes, check out our full recipe collection.

Can I make Poulet Yassa ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance for deeper flavor. The dish itself can also be made a day ahead and gently reheated, making it great for meal prep. If you’re looking for other make-ahead meals, consider our Turkey Meatloaf Recipe.

How do I avoid common mistakes with Yassa chicken dish?

Avoid overcooking the chicken, which can make it dry. Also, don’t skip caramelizing the onions properly; they are a key component for flavor. Ensure you use fresh lemon juice for the best tang. For a similar tangy flavor profile, you might enjoy our Boat Dip Rotel Ranch Dip.

Poulet Yassa: Amazingly Tangy Senegalese Feast - Poulet Yassa You Must - additional detail

Best Ways to Serve Poulet Yassa

This flavorful Poulet Yassa is incredibly versatile, making it a joy to serve. My favorite way to enjoy this dish is alongside fluffy white rice, which is perfect for soaking up all those delicious juices from the caramelized onion chicken Yassa. Another fantastic pairing is couscous, especially a fluffy, steamed version that offers a lovely textural contrast. For a heartier meal, you can also serve it with a side of fried plantains or a simple green salad to balance the richness. No matter how you choose to serve it, the vibrant flavors of this Senegalese chicken Yassa are sure to impress! If you’re interested in the science behind flavor, you can learn more about caramelization.

Nutrition Facts for Poulet Yassa Recipe

Here’s a breakdown of the estimated nutritional information per serving for this delicious Poulet Yassa recipe. It’s a satisfying meal that balances flavor with nutrition. For other healthy options, explore our Zepbound Weight Loss Recipes.

Calories: 450 kcal
Fat: 30g
Saturated Fat: N/A
Protein: 35g
Carbohydrates: N/A
Fiber: N/A
Sugar: N/A
Sodium: N/A

Nutritional values are estimates and may vary based on specific ingredients, portion sizes, and preparation methods used.

How to Store and Reheat Poulet Yassa

Proper Poulet Yassa recipe storage ensures you can enjoy this fantastic dish for days to come. Once cooked, allow the Poulet Yassa to cool down slightly at room temperature for about an hour. Then, transfer it into airtight containers. You can store it in the refrigerator for up to 3-4 days. For longer storage, freeze the cooled Poulet Yassa in freezer-safe containers or heavy-duty freezer bags for up to 3 months. When you’re ready to reheat, gently warm it on the stovetop over low heat, stirring occasionally, or microwave it in short intervals until heated through. Be sure to add a splash of water or chicken broth if it seems a bit dry during reheating. For more tips on food storage, consult our Contact Us page for expert advice.

Frequently Asked Questions About Traditional Poulet Yassa Recipe

What is Poulet Yassa?

Poulet Yassa is a classic Senegalese dish that features chicken marinated and then simmered with a generous amount of slowly caramelized onions, garlic, lemon juice, and a blend of savory spices. It’s known for its incredibly tender chicken and the rich, tangy-sweet sauce created by the onions.

Can I substitute the chicken thighs?

Absolutely! While chicken thighs are ideal for their flavor and moisture, you can certainly use chicken breasts if you prefer. Just be mindful that breasts cook faster and can dry out more easily, so adjust the simmering time accordingly. Some people also enjoy this recipe with firm tofu or even fish for a different take on the Yassa chicken dish. For a vegetarian alternative, consider our Crispy Roasted Cauliflower.

How do I get the onions perfectly caramelized for Poulet Yassa?

The key to perfectly caramelized onions for this traditional Poulet Yassa recipe is patience and a medium-low heat. Slice your onions thinly and cook them slowly in a skillet with a bit of oil and the bay leaves. Stir occasionally, allowing them to soften and gradually turn golden brown and sweet. This process can take 15-20 minutes, but the depth of flavor they add is crucial to the authentic taste of Poulet Yassa.

Is Poulet Yassa spicy?

The base recipe for Poulet Yassa isn’t typically very spicy, but it does have a wonderful savory and tangy flavor profile from the lemon and onions. If you enjoy heat, you can easily add a pinch of cayenne pepper, as I do in my recipe, or some finely chopped fresh chilies to the marinade or during the simmering process to give it a spicy kick.

Variations of Poulet Yassa You Can Try

While this classic Senegalese chicken Yassa recipe is fantastic as is, don’t be afraid to get creative! I love experimenting with different twists to keep things exciting. For a lighter option, try a Poulet Yassa with lemon and a medley of colorful bell peppers instead of just onions. If you’re looking for a different cooking method, grilling the marinated chicken thighs before adding them to the caramelized onions offers a wonderful smoky depth. For a vegetarian spin, swap the chicken for firm tofu or large chunks of zucchini and eggplant, ensuring they get a good sear before simmering in the oniony sauce. You can also amp up the flavor with a splash of white wine or a handful of green olives added during the simmering stage for an extra briny kick. For a sweet treat, try our Frozen Banana Snickers.