Description
Poulet Yassa is a traditional Senegalese dish featuring marinated chicken cooked with caramelized onions, garlic, and spices for a rich flavor profile. This recipe is easy to prepare and perfect for any occasion.
Ingredients
Scale
- 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)
Instructions
- Prepare the marinade: In a large bowl, combine lemon juice, Dijon mustard, minced garlic, olive oil, black pepper, paprika, cayenne pepper, and salt.
- Marinate the chicken: Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or overnight.
- Sauté the onions: In a large skillet, heat some oil over medium heat. Add the sliced onions and bay leaves, cooking until soft and caramelized (15-20 minutes). Remove and set aside.
- Cook the chicken: In the same skillet, add the marinated chicken thighs. Cook over medium-high heat until browned on both sides (5-7 minutes per side).
- Combine ingredients: Add the sautéed onions back to the skillet with the chicken. Pour in any remaining marinade and stir.
- Simmer: Reduce heat to low, cover, and simmer for about 30 minutes, or until the chicken is cooked through and tender (internal temperature 165°F/75°C).
- Adjust seasoning: Taste and adjust salt and spice levels as needed.
- Garnish: Remove from heat and garnish with chopped parsley before serving.
Notes
- For best flavor, marinate the chicken overnight.
- Grilling the chicken instead of pan-frying adds a smoky flavor.
- Serve Poulet Yassa hot for the best taste and texture.
- Taste and adjust seasoning throughout the cooking process.
- For a vegetarian option, substitute chicken with tofu or grilled vegetables.
- Add sliced green olives or capers for a briny flavor.
- For extra heat, add diced fresh chilies to the marinade.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Poulet Yassa can be frozen for up to 3 months in a freezer-safe container.
- Prep Time: 30-45 minutes
- Cook Time: 40-50 minutes
- Category: Main Course
- Method: Pan-Frying/Simmering
- Cuisine: Senegalese
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 30g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 35g
- Cholesterol: N/A