Description
Poulet Yassa is a traditional Senegalese dish made with chicken marinated in a tangy mixture of lemon, mustard, and onions, then slow-cooked to create a savory, zesty sauce. The chicken is incredibly tender, and the sauce is rich, flavorful, and perfect when served with rice or couscous. A true comfort food with bold flavors.
Ingredients
Scale
- 1 whole chicken (about 3–4 lbs), cut into pieces
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup vegetable oil
- 1/4 cup white vinegar
- 1/4 cup Dijon mustard
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon chili flakes (optional, for heat)
- Salt and pepper, to taste
- 2 cups chicken broth
- 1/2 cup green olives (optional, for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate the Chicken: In a large bowl, combine the vegetable oil, white vinegar, Dijon mustard, lemon juice, soy sauce, minced garlic, ground ginger, turmeric, chili flakes (if using), salt, and pepper. Mix well to form the marinade.
- Add the chicken pieces to the bowl and toss to coat in the marinade. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.
- Cook the Onions: In a large pot or Dutch oven, heat the oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they soften and become translucent, about 10 minutes. Stir in the garlic and cook for another 1-2 minutes until fragrant.
- Brown the Chicken: Remove the chicken from the marinade, reserving the marinade for later. Add the chicken pieces to the pot and cook until browned on all sides, about 6-8 minutes. Work in batches if needed to avoid overcrowding the pot.
- Simmer: Once the chicken is browned, add the reserved marinade and chicken broth to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30-40 minutes, or until the chicken is tender and cooked through. Stir occasionally, and add more chicken broth if needed to prevent the sauce from drying out.
- Serve: Once the chicken is fully cooked, taste the sauce and adjust seasoning with salt and pepper, if necessary. Serve the Poulet Yassa over steamed rice or couscous. Garnish with green olives and fresh parsley for extra flavor and color.
Notes
- For a spicier version, you can increase the amount of chili flakes or add fresh chopped chilies to the marinade.
- Some variations of Poulet Yassa include adding vegetables such as carrots or bell peppers. Feel free to experiment with different vegetables to suit your taste.
- This dish can be made ahead and reheated, as the flavors continue to develop over time.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Senegalese
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 450
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg