Poulet Yassa Senegalese Chicken (Print-Friendly Format)
Chicken marinated with lemon, mustard, and spices, simmered in caramelized onions for bold West African taste.
# Required Ingredients:
→ Main Ingredients
01 -
4 chicken thighs
02 -
3 tablespoons olive oil
03 -
2 large onions, thinly sliced
04 -
3 garlic cloves, minced
05 -
2 tablespoons dijon mustard
06 -
250 millilitres chicken broth
07 -
60 millilitres lemon juice
08 -
1 teaspoon smoked paprika
09 -
0.5 teaspoon cayenne pepper
10 -
1 teaspoon bouillon powder
11 -
0.5 teaspoon salt, or to taste
# How to Make It:
01 -
Rinse and pat dry chicken thighs. Slice onions thinly and mince garlic cloves.
02 -
Place chicken in a large bowl. Add minced garlic, sliced onions, lemon juice, dijon mustard, smoked paprika, cayenne pepper, bouillon powder, and salt. Mix thoroughly to coat the chicken. Cover and marinate in the refrigerator for 2 hours or overnight.
03 -
Remove chicken from the marinade, reserving both marinade and onions. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown chicken on both sides for 4-5 minutes per side, then remove chicken and set aside.
04 -
Add reserved onions and marinade to the pan. Cook over low to medium-low heat for about 5 minutes, stirring occasionally, until onions are golden and caramelized.
05 -
Return browned chicken pieces to the pan with caramelized onions. Pour in chicken broth and bring to a simmer. Cook uncovered for 15-20 minutes, or until chicken is cooked through and sauce is slightly reduced.
06 -
Taste and adjust salt. Serve hot, accompanied by steamed rice if desired.
# Additional Information:
01 -
Substitute with whole-grain or spicy mustard if dijon is unavailable.
02 -
For added colour, incorporate chopped bell peppers.
03 -
Adjust cayenne pepper amount to control spiciness.
04 -
Thoroughly brown chicken to enhance flavour.
05 -
For optimal taste, use freshly squeezed lemon juice.
06 -
Optional additions include black pepper or bay leaves.