Name: Poulet Yassa – Senegalese Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: Senegalese
Ingredients: 4 chicken thighs; 3 cloves garlic, minced; 2 large onions, thinly sliced; 2 tbsp Dijon mustard; 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; 3 tbsp olive oil; 1 cup chicken broth

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Introduction

Poulet Yassa is a flavorful Senegalese chicken dish known for its tangy lemon and caramelized onion sauce. This recipe brings together a beautiful balance of spices and acidity that makes it both comforting and exciting. Perfect for a family dinner or a special occasion.

A close-up of a black pan filled with cooked chicken pieces, each piece golden brown and covered in a thick, rich orange-brown sauce with visible cooked onions layered throughout, with small green herb bits sprinkled on top for garnish. The sauce has a glossy, slightly chunky texture and surrounds the chicken evenly, sitting low in the pan. The white marbled surface is subtly visible at the pan's edge, and a striped cloth is faintly seen in the background. 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 cloves.
Step 2: Place the chicken in a large bowl. Add the minced garlic, sliced onions, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, bouillon powder, and salt. Mix everything well.
Step 3: Cover the bowl and refrigerate to marinate for at least 2 hours, preferably overnight to enhance the flavors.
Step 4: Remove the chicken from the marinade and scrape off excess onions and marinade, but keep the marinade and onions aside for cooking.
Step 5: Heat some olive oil in a skillet or large Dutch oven over medium-high heat. Brown the chicken thighs for 4-5 minutes on each side until golden.
Step 6: Remove the browned chicken and add the reserved onions and marinade to the pan. Cook on low to medium-low heat for about 5 minutes until the onions caramelize.
Step 7: Return the browned chicken pieces to the pan with the caramelized onions. Pour in the chicken broth.
Step 8: Cover and simmer 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

For a milder heat, reduce or omit the cayenne pepper. For more depth, add a bay leaf while simmering.
You can substitute chicken thighs with drumsticks or a whole chicken cut into pieces.
Serve Poulet Yassa over steamed rice or couscous to soak up the delicious sauce.

Storage

Store leftover Poulet Yassa 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 develop even more after a day, making leftovers a treat.

How to Serve

A round white bowl filled with two distinct layers: on the left side, a thick layer of brown stewed meat covered in glossy, soft, cooked onions with a rich sauce, showing tender texture and some green herb bits; on the right side, a separate layer of fluffy white cauliflower rice mixed with finely chopped carrot pieces and green herbs, giving a colorful contrast. The bowl sits on a white marbled surface, with part of a fork and a folded white cloth in the blurry background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for Poulet Yassa?

Yes, you can use chicken drumsticks, breast pieces, or even a whole chicken cut into parts. Thighs are preferred for their juiciness and flavor.

Is Poulet Yassa traditionally spicy?

Poulet Yassa has a gentle heat from cayenne pepper but is more known for its tangy and savory flavors. You can adjust the spice level to your preference by varying the amount of cayenne.