Description
Poulet Yassa is a traditional Senegalese dish featuring marinated chicken cooked in a tangy and savory onion, lemon, and mustard sauce. It’s known for its deep, comforting flavor and is often served over rice.
Ingredients
Scale
- 1 whole chicken (cut into pieces) or 2 lbs chicken thighs/drumsticks
- 4 large onions, thinly sliced
- 1/2 cup lemon juice (freshly squeezed)
- 1/4 cup Dijon mustard
- 1/4 cup vegetable oil
- 4 garlic cloves, minced
- 1 chicken bouillon cube (optional)
- 1 tsp black pepper
- 1 tsp salt (or to taste)
- 1 tsp chili flakes (optional)
- 1 cup water or chicken broth
- Cooked white rice, for serving
Instructions
- In a large bowl, mix lemon juice, mustard, garlic, salt, pepper, and chili flakes. Add chicken pieces and coat well. Cover and marinate for at least 4 hours, preferably overnight in the fridge.
- Remove chicken from marinade (reserve marinade and onions). In a large pan or grill, sear chicken pieces in oil until browned on both sides. Set aside.
- In the same pan, add sliced onions from the marinade and cook until soft and lightly caramelized, about 10–15 minutes.
- Add the reserved marinade, bouillon cube (if using), and 1 cup of water or broth. Stir well.
- Return chicken to the pan, cover, and simmer for 30–40 minutes until chicken is cooked through and the sauce is thickened.
- Adjust seasoning if needed and serve hot over steamed rice.
Notes
- Use a mix of lemon and lime juice for added depth.
- Letting the chicken marinate overnight enhances the flavor significantly.
- You can grill the chicken before adding it to the sauce for extra smokiness.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg
Keywords: Poulet Yassa, Senegalese chicken, African cuisine, lemon mustard chicken, West African recipe