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Poulet Yassa – Authentic Senegalese Chicken Recipe

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3.9 from 29 reviews

Poulet Yassa is a classic Senegalese dish featuring tender chicken thighs marinated in a tangy mixture of lemon juice, mustard, garlic, and spices. Slow-cooked with caramelized onions and served with a flavorful sauce, this recipe captures the vibrant flavors of West African cuisine with a perfect balance of citrusy, spicy, and savory notes.

  • Total Time: 2 hours 45 minutes
  • Yield: 4 servings

Ingredients

Chicken and Marinade

  • 4 chicken thighs
  • 3 garlic cloves, minced
  • 2 large onions, thinly sliced
  • 1/4 cup lemon juice
  • 2 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp bouillon powder
  • 1/2 tsp salt (or to taste)

Cooking

  • 3 tbsp olive oil
  • 1 cup chicken broth

Instructions

  1. Prepare Chicken: Wash and pat dry the chicken thighs thoroughly, then place them in a large bowl ready for marination.
  2. Make Marinade: Add the minced garlic, thinly sliced onions, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, bouillon powder, and salt to the bowl with chicken. Mix everything well to coat the chicken evenly.
  3. Marinate: Cover the bowl and refrigerate for at least 2 hours, preferably overnight, to allow the chicken to absorb the vibrant flavors.
  4. Separate Chicken from Marinade: Remove the chicken pieces from the marinade, scraping off excess onions and marinade without discarding the onions and liquid.
  5. Brown Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken thighs for about 4-5 minutes on each side until golden and crisp.
  6. Cook Onions: Remove the chicken and add the reserved onions and marinade to the pan. Cook on low to medium-low heat, stirring occasionally, for about 5 minutes until the onions are caramelized and tender.
  7. Combine Chicken and Onions: Return the browned chicken pieces to the pan, nestling them into the caramelized onions.
  8. Add Broth and Simmer: Pour in the chicken broth and cover. Let everything simmer gently for 15-20 minutes until the chicken is fully cooked and tender, and the sauce is slightly reduced.
  9. Adjust Seasoning: Taste the sauce and add extra salt if needed to enhance the flavors.

Notes

  • For deeper flavor, marinate the chicken overnight.
  • Serve Poulet Yassa over steamed rice or with couscous to soak up the delicious sauce.
  • You can substitute chicken thighs with bone-in chicken legs for a similar result.
  • Adjust cayenne pepper quantity based on your preferred spice level.
  • Using a Dutch oven helps maintain even cooking and flavor infusion.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Senegalese

Find it online: https://ellarecipe.com/poulet-yassa-authentic-senegalese-chicken-recipe/