Name: Poulet Yassa – Senegalese Chicken in a Tangy Onion and Lemon Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: Senegalese
Ingredients: 4 chicken thighs; 3 tbsp olive oil; 2 large onions, thinly sliced; 3 garlic cloves, minced; 2 tbsp Dijon mustard; 1 cup chicken broth; 1/4 cup lemon juice; 1 tsp smoked paprika; 1/2 tsp cayenne pepper; 1 tsp bouillon powder; 1/2 tsp salt (or to taste)

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Introduction

Poulet Yassa is a classic Senegalese dish bursting with vibrant flavors from tangy lemon, spicy paprika, and tender marinated chicken. This recipe brings a taste of West Africa to your kitchen with its deliciously caramelized onions and rich, savory sauce.

A white bowl contains two main layers of food; on the left side, there is a thick layer of brown cooked meat covered with caramelized light brown onions, showing a glossy texture from the sauce. On the right side, there is a neatly packed mound of white rice mixed with small orange and green vegetable bits, providing a colorful contrast. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Wash and pat dry the chicken thighs. Thinly slice the onions and mince the garlic.
Step 2: Place the chicken in a large bowl. Add the garlic, sliced onions, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, bouillon powder, and salt.
Step 3: Mix all the ingredients well to coat the chicken evenly. Cover and refrigerate to marinate for at least 2 hours, or overnight for best flavor.
Step 4: Remove the chicken from the marinade, scraping off excess marinade and onions but keeping the marinade and onions aside.
Step 5: Heat some olive oil in a skillet or large Dutch oven over medium-high heat. Brown the chicken for 4-5 minutes on each side until golden.
Step 6: Remove the chicken from the pan. Add the reserved onions and marinade to the pan, cooking over low to medium-low heat until the onions are caramelized, about 5 minutes.
Step 7: Return the browned chicken pieces to the pan with the caramelized onions. Pour in the chicken broth.
Step 8: Simmer on low heat for 15-20 minutes, or until the chicken is fully cooked and tender.
Step 9: Taste the sauce and adjust salt as needed before serving.

Tips & Variations

Marinate the chicken overnight for deeper flavor and more tender meat.
Add sliced green chilies if you prefer a spicier dish.
Serve Poulet Yassa with steamed rice or couscous to soak up the flavorful sauce.
Substitute chicken thighs with drumsticks or breasts, adjusting cooking time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The flavors often deepen after resting overnight, making it even more delicious the next day.

How to Serve

A white bowl holds two layers of food side by side. On the left, a thick layer of dark brown cooked meat is topped with a glossy, golden-brown onion sauce with visible cooked onion slices covering the meat. On the right, there is a thick, even layer of cooked white rice mixed with small bits of orange carrot and green herbs, giving it a soft texture. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs for Poulet Yassa?

Yes, you can use chicken breasts, but they cook faster and can dry out more easily. Adjust cooking time carefully and consider marinating longer to keep the meat tender.

Is there a vegetarian version of Poulet Yassa?

While traditional Poulet Yassa uses chicken, you can try substituting with firm tofu or seitan and following the same marinade and cooking method to enjoy a vegetarian twist on this flavorful dish.