Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Poulet Yassa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 45 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes (plus marinating time)
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes (plus marinating)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: West African (Senegalese)
  • Diet: Gluten Free

Description

Poulet Yassa is a traditional Senegalese chicken dish characterized by its tangy, mustard and lemon-infused flavor. The chicken is marinated in a vibrant mixture of onions, mustard, lemon juice, and vinegar, then browned and simmered until tender in a richly flavored sauce. This dish is best served hot over white rice or couscous, offering a perfect balance of acidity, savory spices, and comforting textures.

Ingredients

Chicken and Marinade

  • 2 pounds bone-in chicken pieces (thighs, legs, or a mix)
  • 4 large onions, thinly sliced
  • ¼ cup Dijon mustard
  • ¼ cup fresh lemon juice (about 2 lemons)
  • ¼ cup vinegar (white or apple cider)
  • 4 garlic cloves, minced
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper or chili flakes (optional)
  • 1–2 bay leaves
  • ½ cup chicken broth or water

Cooking Oil

  • 4 tablespoons vegetable oil (divided)

Instructions

  1. Marinate the Chicken: In a large bowl, combine the chicken pieces with the thinly sliced onions, Dijon mustard, fresh lemon juice, vinegar, minced garlic, salt, black pepper, paprika, and cayenne pepper if using. Mix thoroughly to coat all the chicken well. Cover the bowl and refrigerate for at least 4 hours or preferably overnight to allow the flavors to fully develop.
  2. Brown the Chicken: Remove the chicken pieces from the marinade, keeping the onions and liquid separately. Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in batches without overcrowding and brown them on all sides until they achieve a golden color. Once browned, transfer the chicken to a plate and set aside.
  3. Sauté the Onions: In the same pan, pour in the remaining 2 tablespoons of oil. Add the marinated onions and sauté over medium heat for about 10 to 12 minutes. Stir frequently until the onions become soft and start to caramelize, deepening in color and sweetness.
  4. Simmer the Chicken: Return the browned chicken pieces to the pan with the sautéed onions. Add the bay leaves and pour in the chicken broth or water. Stir gently and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook slowly for 30 to 35 minutes, until the chicken is fully cooked through and tender.
  5. Reduce the Sauce: In the final 10 minutes of cooking, remove the lid to allow the sauce to reduce and thicken slightly. Taste and adjust the seasoning with additional salt and pepper if needed.
  6. Serve: Serve the Poulet Yassa hot with steamed white rice or couscous, spooning plenty of the flavorful mustard-onion sauce over the top for a delicious meal.

Notes

  • Poulet Yassa is a classic Senegalese dish celebrated for its bright, tangy mustard and lemon flavor.
  • For an added smoky flavor, grill the chicken after marinating before simmering it with the onions and sauce.
  • Use bone-in, skin-on chicken pieces to enhance flavor and moisture in the dish.
  • Adjust the amount of cayenne pepper or chili flakes to your preferred spice level.
  • Marinating the chicken overnight provides the best depth of flavor.

Find it online: https://slsrecipes.com/poulet-yassa-recipe/