Description
Poulet Yassa is a traditional Senegalese dish featuring marinated chicken thighs cooked with caramelized onions, garlic, Dijon mustard, and a tangy lemon juice sauce. The chicken is first marinated to absorb bold flavors, then browned and simmered slowly in the flavorful marinade and chicken broth to achieve tender, juicy meat with a rich, aromatic sauce. Perfectly balanced with smoky paprika and a hint of cayenne, this dish is a beloved West African classic served best with rice.
Ingredients
Chicken
- 4 chicken thighs
Marinade and Sauce
- 3 tbsp olive oil
- 2 large onions, thinly sliced
- 3 garlic cloves, minced
- 2 tbsp Dijon mustard
- 1 cup chicken broth
- 1/4 cup lemon juice
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1 tsp bouillon powder
- 1/2 tsp salt, or to taste
Instructions
- Prepare the chicken: Wash and pat dry the chicken thighs thoroughly, then place them in a large bowl to prepare for marination.
- Mix the marinade: Add the minced garlic, thinly sliced onions, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, bouillon powder, and salt into the bowl with the chicken. Mix all ingredients well so the chicken is evenly coated.
- Marinate: Cover the bowl and place it in the refrigerator to marinate for at least 2 hours or preferably overnight to allow the flavors to deeply penetrate the chicken.
- Remove and separate: Take the chicken pieces out of the marinade and carefully scrape off excess marinade and onions from the chicken. Set the marinade and onions aside, as they will be used later.
- Brown the chicken: Heat some olive oil in a skillet or large Dutch oven over medium-high heat. Add the chicken pieces and brown them for 4-5 minutes on each side until golden brown.
- Sauté the onions: Remove the browned chicken and add the reserved onions and marinade to the pan. Cook on low to medium-low heat for about 5 minutes until the onions become caramelized and develop a sweet, golden color.
- Combine and simmer: Return the browned chicken thighs to the pan, nestling them into the caramelized onions. Pour in the chicken broth and bring the mixture to a gentle simmer.
- Cook thoroughly: Cover the pan and cook on low heat for 15-20 minutes until the chicken is fully cooked through and tender, allowing the sauce to thicken slightly.
- Adjust seasoning: Taste the sauce and adjust salt if necessary. Serve hot with rice or your preferred side dish.
Notes
- For best flavor, marinate the chicken overnight if time permits.
- If chicken thighs are not available, bone-in chicken breasts can be used but will require shorter cooking time.
- Adjust cayenne pepper according to your desired spice level.
- Serve with steamed white rice or couscous to soak up the flavorful sauce.
- Paprika can be substituted with regular chili powder if smoked flavor is unavailable, but the dish’s signature smoky depth will differ.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Senegalese
