Poulet Yassa – Senegalese Chicken Recipe
Poulet Yassa is a traditional Senegalese chicken dish known for its vibrant, tangy flavors derived from marinating chicken thighs in lemon juice, Dijon mustard, and aromatic spices. The dish features caramelized onions simmered with browned chicken in a flavorful broth, creating a rich and savory meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes (including marinating time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Senegalese
Ingredients
Scale
Chicken and Marinade
- 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
Cooking
- 3 tbsp olive oil
- 1 cup chicken broth
Instructions
- Prepare Ingredients: Wash and pat dry the chicken thighs. Thinly slice the onions and mince the garlic cloves to have all ingredients ready.
- Marinate Chicken: Place chicken thighs in a large bowl. Add minced garlic, sliced onions, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, bouillon powder, and salt. Mix thoroughly to coat the chicken and onions evenly. Cover and refrigerate for at least 2 hours or overnight to allow flavors to develop.
- Pre-cook Preparation: Remove chicken from the marinade and gently scrape off excess marinade and onions, keeping the marinade aside for later use.
- Brown Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and brown for 4-5 minutes until golden. Flip and brown the other side for another 4-5 minutes. Remove chicken and set aside.
- Caramelize Onions: In the same skillet, add the reserved onions and pour in the leftover marinade. Cook over low to medium-low heat for about 5 minutes until the onions become soft and caramelized, stirring occasionally.
- Combine and Simmer: Return the browned chicken pieces to the skillet with the caramelized onions. Pour in the chicken broth, bringing the mixture to a simmer. Cover and cook on low heat for 15-20 minutes until the chicken is cooked through and tender.
- Adjust Seasoning: Taste the sauce and adjust salt if needed. Serve the Poulet Yassa hot with rice or your preferred side dish.
Notes
- Marinating the chicken overnight enhances the depth of flavor significantly.
- You can use chicken breasts if thighs are not available, but thighs provide more flavor and juiciness.
- Adjust the cayenne pepper according to your heat preference.
- Traditionally served with white rice or couscous to soak up the flavorful sauce.
- For a gluten-free meal, ensure the bouillon powder used is gluten-free.
Keywords: Poulet Yassa, Senegalese chicken, marinated chicken, caramelized onions, African cuisine, chicken thighs recipe
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