Senegalese Poulet Yassa (Lemon Onion Chicken)

  • Total time - 3 hours
  • Preparation - 30 minutes
  • Marinating time - 2 hours
  • Cooking time - 30-45 minutes
  • Servings: 6
  • Country: Senegal
A rich bowl of Senegalese Poulet Yassa with chicken pieces and onion sauce, served with rice.

Poulet Yassa is a true pride of Senegalese cuisine. It is a dish that requires patience, but the result is well worth it. The long marinating time in a mixture of onion, lemon, and spices creates a unique, deep flavor that perfectly combines with the juicy chicken. This recipe will guide you step-by-step in preparing an authentic Poulet Yassa that will impress your guests.

Ingredients

For marinating and cooking

  • 1 kg chicken thighs or breasts, skinless and boneless
  • 4 large onions, sliced
  • 4 lemons, juice of
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, crushed
  • 2 chili peppers, chopped (to taste)
  • 2 bay leaves
  • salt and black pepper
  • vegetable oil

For serving

  • long-grain rice

Instructions

Step 1: Prepare the marinade

In a large bowl, combine the sliced onions, fresh lemon juice, Dijon mustard, crushed garlic, chopped chili peppers, salt, and black pepper. Form a thick marinade.

Step 2: Marinate the chicken

Add the chicken pieces to the marinade and mix thoroughly to ensure they are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight, for the flavors to meld.

Step 3: Sear the chicken and cook the sauce

Remove the chicken from the marinade, reserving the onions and marinade. In a large pan, heat oil and sear the chicken pieces on both sides until golden. Remove the chicken from the pan and set aside.

In the same pan, add the reserved onions and marinade. Simmer on medium heat, stirring occasionally, until the onions are soft, caramelized, and a deep golden-brown color (about 15-20 minutes).

Step 4: Finish the dish

Add the bay leaves and return the seared chicken to the pan. Cover and simmer on low heat for about 20-30 minutes, until the chicken is completely cooked through and the sauce has infused with the meat's flavor.

Step 5: Serving

Serve the Poulet Yassa hot over a bed of white rice. The rice will absorb the delicious tangy and savory sauce.