Poulet Yassa Senegalese Chicken is a deeply flavorful West African dish that celebrates the bold use of onions, citrus, mustard, and heat. This comforting yet zesty recipe hails from Senegal, particularly from the Casamance region, and has become one of the most beloved dishes across West Africa. The chicken is marinated in lemon juice, mustard, garlic, and spices, then seared and simmered with an abundance of caramelized onions until meltingly tender.

The result is a dish that strikes the perfect balance between tangy, savory, and mildly spicy flavors. Served over fluffy white rice or couscous, this one-pot meal is both hearty and refreshing. Whether you’re new to African cuisine or already a fan, Poulet Yassa is an easy and authentic dish to fall in love with.

If you enjoy bold yet comforting meals like this one, you may also love this tangy Roasted Tomato Basil Soup or these flavorful Garlic and Herb Lamb Chops.

Credit: Pinterest

Ingredients You Will Need

For the Marinade:

3 lbs bone-in, skin-on chicken thighs or drumsticks
Rich and flavorful cuts that stay juicy during long simmering.
3 large onions, thinly sliced
The heart of the dish—sweet and tangy when caramelized.
½ cup freshly squeezed lemon juice
Adds the essential tangy flavor Yassa is known for.
¼ cup Dijon mustard
Provides a savory punch and blends beautifully with citrus.
4 garlic cloves, minced
Aromatic and earthy, builds the flavor base.
1 tbsp white vinegar
Amplifies the acidity for brightness.
1 tsp salt
Enhances all other flavors.
1 tsp black pepper
Adds subtle warmth.
1 tsp crushed red chili flakes or 1 Scotch bonnet (optional)
For a kick of heat—adjust to your spice level.
2 tbsp oil (for cooking)
Used to brown the chicken and develop deep flavor.

For Cooking:

1½ cups chicken broth or water
Helps create a flavorful sauce and simmering liquid.
1 bay leaf (optional)
Adds a gentle aromatic depth to the dish.

Cooking Time

Prep Time: 20 minutes (plus marinating)
Marinate Time: At least 2 hours, preferably overnight
Cook Time: 45 minutes
Total Time: About 1 hour 5 minutes (plus marinating)
Serves: 4–6

Equipment You’ll Need

Large mixing bowl
Large Dutch oven or deep skillet
Cutting board and sharp knife
Wooden spoon or spatula
Measuring cups and spoons
Tongs

How to Make Poulet Yassa Senegalese Chicken: Step-by-Step

1. Marinate the Chicken

In a large bowl, combine the chicken pieces with lemon juice, mustard, garlic, vinegar, salt, pepper, and chili flakes or Scotch bonnet. Add the sliced onions and mix thoroughly, using your hands to coat everything well. Cover the bowl and marinate in the refrigerator for at least 2 hours, preferably overnight. This step infuses the chicken and onions with bold, citrusy flavor.

2. Sear the Chicken

Remove the chicken from the marinade and pat it dry (reserve the marinade including onions). Heat oil in a Dutch oven or large skillet over medium-high heat. Sear the chicken pieces for about 3–4 minutes per side, until nicely browned. Work in batches if needed. Remove the browned chicken and set aside.

3. Sauté the Onions

In the same pot, add the reserved onions and marinade. Cook over medium heat for 10–15 minutes, stirring often, until the onions are golden and caramelized. This is key to developing the sweet and tangy base of the sauce.

4. Simmer Everything Together

Return the browned chicken to the pot with the onions. Pour in chicken broth or water and add the bay leaf. Stir everything together, bring to a simmer, then reduce the heat to low. Cover and cook for 30–35 minutes, or until the chicken is fully cooked and tender.

5. Reduce and Finish

Uncover the pot and let the sauce simmer for an additional 5–10 minutes to reduce slightly and intensify the flavors. Taste and adjust seasoning with salt and pepper if needed.

6. Serve and Enjoy

Serve Poulet Yassa hot over steamed white rice, couscous, or with crusty bread to mop up the flavorful sauce. Spoon plenty of caramelized onions over each portion.

Nutritional Information (Per Serving)

Calories: 470
Protein: 38g
Fat: 32g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 590mg
Cholesterol: 120mg

Tips and Variations

Use Boneless Chicken: Boneless thighs or breasts can be used for quicker cooking, but bone-in pieces add more flavor.
Adjust the Acidity: If the lemon flavor is too strong for your taste, reduce the lemon juice to ⅓ cup or mix with orange juice for a sweeter twist.
Make It Spicier: For bold heat, use a whole Scotch bonnet pepper—just be careful with how much you add. You can also slice and include it in the simmer for extra punch.
Extra Veggies: Add sliced carrots, bell peppers, or olives during the final simmering stage to boost nutrition and texture.
Meal Prep Friendly: This dish tastes even better the next day as the flavors meld. Great for leftovers or freezing for a future meal.

How to Store and Reheat

Refrigerator:
Store leftovers in an airtight container for up to 4 days. The flavor deepens over time.

Freezer:
Freeze in meal-size portions in sealed containers for up to 2 months. Defrost overnight in the fridge before reheating.

To Reheat:
Warm in a covered skillet over low heat, adding a splash of water or broth if needed. You can also microwave in 1-minute intervals, stirring in between.

Why You’ll Love This Recipe

Poulet Yassa Senegalese Chicken is a soulful, hearty dish that brings together the depth of slow-cooked onions with the brightness of citrus and mustard. It’s both comforting and refreshing, making it ideal for any season. The marinade does all the heavy lifting, meaning the dish comes together with minimal active cooking time. It’s also naturally gluten-free and adaptable to your heat preference.

This is more than just a chicken dish—it’s a cultural experience in every bite. Whether you’re cooking for family, friends, or yourself, Poulet Yassa delivers bold, crave-worthy flavors that leave a lasting impression.

Final Thoughts

Cooking Poulet Yassa Senegalese Chicken always reminds me of how simple ingredients—when treated with care—can create something extraordinary. The rich marinade, the caramelized onions, and the tender, juicy chicken all come together in a way that feels both rustic and elegant. It’s a dish that feels like home and adventure at the same time.

This recipe is perfect for introducing yourself or others to West African cuisine. Once you try it, it’s bound to become a regular on your menu.

Credit: Pinterest

Frequently Asked Questions

Is Poulet Yassa very sour?
The lemon flavor is prominent, but it’s balanced by sweet onions and mustard. You can adjust the acidity to your liking.

Can I use boneless chicken?
Yes, boneless thighs or breasts work well and reduce cooking time, though bone-in chicken provides deeper flavor.

Can I make it vegetarian?
Yes, substitute chicken with mushrooms or tofu and use vegetable broth for a flavorful vegetarian version.

What can I serve with it?
Rice is traditional, but it also pairs well with couscous, mashed potatoes, or grilled flatbread.

Does it freeze well?
Very well. The flavors continue to deepen, making it perfect for freezing and reheating.

If you’re interested in more stuffed chicken ideas, try this elegant Asparagus Stuffed Chicken Breast for another flavor-packed dish.

Sofia