Description
Poulet Yassa is a classic Senegalese dish featuring chicken marinated in a tangy lemon and mustard sauce, slow-cooked with caramelized onions to create a flavorful and tender meal. Traditionally served over rice, this recipe balances savory, sour, and aromatic elements, offering a delicious taste of West African cuisine.
Ingredients
Scale
Chicken Marinade
- 2 lbs chicken pieces (thighs and drumsticks)
- 1/4 cup lemon juice
- 2 tbsp Dijon mustard
- 3 garlic cloves, minced
- Salt and black pepper, to taste
Cooking
- 2 large onions, thinly sliced
- 2 tbsp peanut or vegetable oil
- 1 chicken bouillon cube
- 1 cup chicken stock
- 1 bay leaf
To Serve
- Cooked rice, for serving
Instructions
- Marinate the Chicken: In a bowl, whisk together lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Add the chicken pieces and coat them thoroughly with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to develop.
- Sear the Chicken: Heat peanut or vegetable oil in a large pot over medium heat. Remove chicken from marinade (reserve marinade), and sear the chicken pieces until golden brown on both sides, about 5 minutes per side. Once browned, remove the chicken and set aside.
- Caramelize Onions: In the same pot, add the thinly sliced onions. Cook them slowly over medium-low heat, stirring frequently, for about 15 minutes or until they become deeply caramelized and soft, which adds sweetness and depth to the sauce.
- Simmer the Chicken: Return the seared chicken pieces to the pot with the caramelized onions. Add the bay leaf, reserved marinade, chicken stock, and chicken bouillon cube. Bring to a simmer, cover loosely, and cook for 30–40 minutes, or until the chicken is tender and the sauce has thickened to a rich consistency.
- Finish and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf, and serve the Poulet Yassa hot over cooked rice, allowing the sauce to soak into the rice for maximum flavor.
Notes
- Marinating the chicken overnight enhances the flavor significantly but a minimum of 2 hours will still yield a tasty result.
- Be patient when caramelizing onions; this step is crucial for developing the signature sweetness of the dish.
- You can substitute chicken stock with water and an extra bouillon cube if preferred.
- For a spicier version, add some sliced chili peppers or a pinch of cayenne pepper during cooking.
- Leftovers reheat well and flavors deepen after a day.
