Poulet Yassa (Senegalese Marinated Chicken)

Experience the vibrant and tangy flavors of Senegalese cuisine with Poulet Yassa, a classic dish featuring marinated chicken cooked with caramelized onions, mustard, and lemon. Bursting with zest and depth, this dish is perfect for family dinners or special occasions, offering a delightful taste of West Africa.

Ingredients

• 4 chicken thighs and drumsticks (skin-on or skinless)
• 3 large onions, thinly sliced
• 4 cloves garlic, minced
• 1/4 cup Dijon mustard
• 1/4 cup lemon juice (freshly squeezed)
• 1/4 cup vegetable oil
• 1/2 cup chicken broth or water
• 2 tablespoons white vinegar
• 1-2 Scotch bonnet peppers (optional, for heat)
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon paprika

Instructions

1. Marinate the Chicken

   In a large bowl, combine mustard, lemon juice, vinegar, garlic, black pepper, paprika, and salt. Add the chicken pieces, making sure they are fully coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

2. Cook the Onions

   In a large skillet or pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they become soft and caramelized, about 15–20 minutes. Remove half of the onions and set aside for serving.

3. Brown the Chicken

   In the same skillet, add the marinated chicken and brown on all sides, about 5–7 minutes per side.

4. Simmer

   Return the caramelized onions to the skillet with the chicken. Pour in chicken broth and any remaining marinade. Cover and simmer on low heat for 30–40 minutes, or until the chicken is cooked through and tender. Adjust seasoning with salt and pepper if needed.

5. Serve

   Serve Poulet Yassa hot, topped with the reserved caramelized onions and a drizzle of the cooking sauce.

Serving

Poulet Yassa is traditionally served with steamed white rice or couscous to soak up the flavorful sauce. Garnish with fresh parsley or chopped chili for extra color and spice.

Enjoy the tangy, savory, and slightly spicy flavors of Poulet Yassa, a dish that brings the heart of Senegalese cooking straight to your table.