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Poulet Yassa is a bold and deeply comforting Senegalese chicken dish built on vibrant notes of citrus marinated overnight and slow-cooked onions. This recipe balances tang, subtle heat, and sweet onion for a dinner you will crave again and again.
The savory aroma always reminds me of my first visit to Dakar when a friend brought out a giant platter for us to gather around one breezy evening. Now I make it for my own family and we hardly ever have leftovers.
Ingredients
- Chicken thighs: offer tender juicy meat that stands up to marinating and stewing. Seek out bone-in and skin-on for maximum flavor
- Olive oil: ensures a golden sear and richness. Fresher olive oil will give a brighter finish
- Yellow onions: are the soul of yassa. The sweeter and fresher your onions the better. Slice them evenly for even cooking
- Garlic: provides sharpness and aroma. Smash cloves with the back of your knife before mincing for maximum flavor
- Dijon mustard: brings creaminess and tang. Use a good quality mustard with a clean strong scent
- Chicken broth: helps create a silky sauce. Homemade or low-sodium store-bought are best
- Lemon juice: brings brightness and helps tenderize the chicken. Use freshly squeezed for the best zing
- Smoked paprika: adds earthiness and smokiness. Look for a deep red color and fragrant aroma
- Cayenne pepper: is for heat and a little bit goes a long way. Adjust to your spice preference
- Bouillon powder: brings deep umami saltiness. Taste for sodium content if using a salty brand
- Salt: highlights all the other flavors. Taste as you go so you do not overdo it
Step-by-Step Instructions
- Prep the Ingredients:
- Wash and dry your chicken pieces thoroughly. Thinly slice the onions and mince the garlic until fine. Proper prep ensures the marinade clings to every part
- Marinate the Chicken:
- In a large bowl combine chicken with garlic, onions, lemon juice, mustard, smoked paprika, cayenne, bouillon, and salt. Massage this into the chicken using your hands. Cover well and refrigerate for at least 2 hours or overnight. The longer the marinade the deeper the flavor
- Brown the Chicken:
- Remove chicken from marinade. Gently scrape off onions and reserve every bit of marinade. Heat olive oil in a large skillet over medium-high then add chicken and sear 4 to 5 minutes on each side until deeply browned. Browning brings out rich caramelized notes
- Caramelize the Onions:
- Remove chicken from the pan then tip in the sliced onions and all reserved marinade. Cook slowly on low to medium-low for around 5 minutes. Onions will become soft and golden—this step is magical for developing sweetness
- Simmer Everything Together:
- Return chicken to the pan, nestling pieces into the caramelized onions. Pour in chicken broth until just covering the meat. Cover and simmer gently for 15 to 20 minutes until chicken is cooked through and tender
- Taste and Finish:
- Check for salt and spice. Adjust with a pinch of salt if needed or more lemon if you like it bright. Serve with plenty of sauce spooned on top
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The onions are my favorite part of Poulet Yassa. I love how they become silky almost jam-like and they soak up all the citrus and spices. One time my aunt convinced me to double the onions—it made the dish unforgettable and now I always do it.
Storage Tips
Poulet Yassa keeps well in the fridge for up to three days. Let leftovers cool before putting in an airtight container. For longer storage freeze portions and gently reheat on the stove for best texture. The flavors deepen as it sits so this is a perfect make-ahead meal.
Ingredient Substitutions
No dijon mustard in your pantry Use whole-grain or even spicy brown mustard for a different kick. If fresh lemons are out of reach bottled lemon or even fresh lime juice makes a fine substitute. For vegetarians you can try this marinade on large portobello mushrooms or tofu with vegetable broth.
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Serving Suggestions
Always serve Poulet Yassa with fluffy steamed rice or couscous that will soak up all the juices. Roasted plantain or sweet potatoes on the side add color and sweetness. For special gatherings I set the platter in the middle of the table and let everyone dig in family style just how it is enjoyed in Senegal.
Cultural Context
Poulet Yassa comes from the Casamance region of Senegal but is loved throughout West Africa and beyond. Its bright flavors reflect the region’s bounty of citrus and onions while the shared platters celebrate Senegal’s tradition of communal meals and friendship across the table.
Frequently Asked Questions About Recipes
- → What makes Poulet Yassa distinct in flavor?
Lemon juice and dijon mustard provide bright acidity and depth, while caramelized onions add sweetness and richness.
- → Can I use chicken breasts instead of thighs?
Chicken breasts can be substituted, but thighs offer more flavor and remain juicier during cooking.
- → Is marinating essential for Poulet Yassa?
Marinating infuses the chicken with lemony, garlicky flavors. A minimum of 2 hours is recommended for best results.
- → How spicy is this dish typically?
Cayenne pepper brings mild heat, but you can adjust the amount for more or less spiciness based on preference.
- → What sides pair well with Poulet Yassa?
Steamed rice is traditional, but couscous, millet, or crusty bread also complement the savory sauce beautifully.
- → Can I add vegetables to this dish?
Bell peppers or hot peppers add color and extra flavor, and can be sautéed alongside the onions if desired.