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poulet yassa senegalese chicken
Sofia

poulet yassa senegalese chicken

Poulet Yassa is a beloved West African dish featuring chicken marinated in lemon juice, mustard, and caramelized onions. This Senegalese classic is tangy, savory, and irresistibly aromatic — perfect served over rice for a soul-warming meal.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: West African (Senegalese)
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in skin-on chicken thighs or legs
  • 4 large onions thinly sliced
  • ⅓ cup freshly squeezed lemon juice
  • 2 tablespoons Dijon mustard
  • 4 garlic cloves minced
  • 1 tablespoon grated ginger
  • 1 teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 1 teaspoon paprika optional
  • 1 hot pepper such as Scotch bonnet or habanero, whole
  • 2 tablespoons vegetable oil
  • ½ cup chicken broth or water
  • Cooked rice for serving

Method
 

  1. Marinate the Chicken
  2. In a large bowl or zip-top bag, combine chicken, lemon juice, mustard, garlic, ginger, pepper, and salt. Add half of the sliced onions. Toss to coat, cover, and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
  3. Sear the Chicken
  4. Remove chicken from marinade and pat dry (reserve marinade). Heat oil in a large skillet or Dutch oven over medium-high heat. Brown chicken pieces on all sides until golden, about 5–6 minutes per side. Transfer to a plate.
  5. Cook the Onions
  6. In the same skillet, add all the onions (marinated and fresh). Cook on medium heat, stirring often, until deeply golden and caramelized — about 20 minutes.
  7. Simmer the Dish
  8. Return chicken to the pan with onions. Add reserved marinade, hot pepper, and broth. Cover and simmer over medium-low heat for 25–30 minutes, until chicken is cooked through and tender.
  9. Finish and Serve
  10. Remove the hot pepper. Taste and adjust seasoning. Serve chicken and onion sauce over warm rice.

Notes

  • Spice Level: Keep the hot pepper whole for mild heat, or slice it for a spicier version.
  • Chicken Options: Boneless thighs can also be used for faster cooking.
  • Make Ahead: Tastes even better the next day as flavors deepen.
  • Storage: Refrigerate leftovers up to 4 days. Freeze for up to 2 months.