Poulet Yassa – Senegalese Chicken Recipe
Poulet Yassa is a beloved dish from Senegal, characterized by its vibrant flavors and a perfect balance of tanginess and spice. This mouthwatering chicken recipe marinated in a zesty onion and lemon sauce is sure to transport your taste buds to the heart of West Africa. Let’s embark on this culinary adventure together!
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 4 large onions, thinly sliced
- 4 cloves of garlic, minced
- 1 cup of freshly squeezed lemon juice
- 1/2 cup of vegetable oil
- 2 teaspoons of Dijon mustard
- 2 bay leaves
- 2 teaspoons of dried thyme
- 2 teaspoons of paprika
- 1 teaspoon of cayenne pepper (adjust to your spice preference)
- Salt and black pepper to taste
- Cooked white rice, for serving
- Marinate the Chicken:
- In a large mixing bowl, combine the chicken thighs and drumsticks with half of the minced garlic, half of the lemon juice, dried thyme, paprika, cayenne pepper, salt, and black pepper.
- Ensure the chicken pieces are well coated with the marinade.
- Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to infuse into the chicken.
- Prepare the Onion Marinade:
- In another bowl, combine the thinly sliced onions, the remaining minced garlic, the rest of the lemon juice, Dijon mustard, and vegetable oil.
- Mix thoroughly to create the zesty onion marinade.
- Add the bay leaves to the mixture for an extra layer of flavor.
- Sauté the Chicken:
- Heat a large, heavy-bottomed skillet or pan over medium-high heat.
- Remove the chicken pieces from the marinade, allowing any excess marinade to drip off.
- Sear the chicken in the hot skillet until golden brown on both sides. This step helps lock in the juices and flavors.
- Simmer in the Onion Marinade:
- Once the chicken is seared, remove it from the skillet and set it aside.
- In the same skillet, add the zesty onion marinade.
- Cook the onions over medium heat until they become translucent and slightly caramelized.
- Combine Chicken and Onions:
- Return the seared chicken to the skillet, nestling it among the onions.
- Cover the skillet and let everything simmer together over low heat for about 20-25 minutes, or until the chicken is fully cooked and tender.
- Serve Poulet Yassa:
- Serve the Poulet Yassa hot over a bed of cooked white rice.
- Garnish with fresh herbs or lemon wedges for an extra burst of flavor.
Poulet Yassa is a delightful culinary journey through the flavors of Senegal. The tender chicken marinated in a zesty onion and lemon sauce creates a symphony of tastes that’s both comforting and exotic. This dish is a testament to the rich culinary heritage of West Africa and is sure to become a favorite in your own kitchen.
- Can I use boneless, skinless chicken for this recipe?
- While bone-in, skin-on chicken is traditional and adds depth of flavor, you can use boneless, skinless chicken pieces for a quicker preparation.
- What’s the best way to adjust the spice level in Poulet Yassa?
- To control the spiciness, you can increase or decrease the amount of cayenne pepper used in the marinade.
- Are there any traditional side dishes that pair well with Poulet Yassa?
- Poulet Yassa is often served with rice or couscous. You can also enjoy it with a side of grilled vegetables or a simple salad.
- Can I prepare Poulet Yassa in advance?
- Yes, Poulet Yassa can be made in advance and reheated. In fact, the flavors often deepen and improve when allowed to meld overnight in the refrigerator.
- Is there a vegetarian version of Yassa for non-meat eaters?
- Absolutely! You can make a vegetarian Yassa using tofu or seitan instead of chicken. The key is in the flavorful onion and lemon marinade.
- 4 chicken thighs
- 3 tablespoon olive oil
- 2 large onions thinly sliced
- 3 garlic cloves minced
- 2 tablespoon dijon mustard
- 1 cup chicken broth
- ¼ cup lemon juice
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon bouillon powder
- ½ teaspoon salt or to taste
Wash and pat dry the chicken, then cut the onions and mince the garlic.
Place the chicken in a large bowl.
Add the garlic, onions, lemon juice, mustard, and spices.
Mix together and place in the fridge to marinate for 2 hours or overnight.
Take the chicken out of the marinade and scrape off the marinade and onions, but don't toss it.
Add some olive oil to a skillet or large dutch oven and place the chicken on it.
Brown it for 4-5 minutes on both sides on medium-high heat.
Take the chicken out, add the onions, and pour in the remaining marinade.
Cook on low to medium-low heat for about 5 minutes till it is caramelized.
Add the browned chicken pieces to the sweet caramelized onions.
Add the chicken broth to the hot pan, and cook for 15-20 minutes, till the chicken is fully cooked.
Taste for salt and adjust if needed.
This recipe serves 4 and contains 11 net carbs per serving.
- Try using a different type of mustard, such as whole-grain mustard or spicy brown mustard, if you do not have any dijon mustard.
- Add some chopped bell peppers to the dish for extra color and sweetness. For a kick, add fresh habanero pepper or hot chile pepper.
- You can adjust the spice level by adding more or less cayenne pepper to this chicken Yassa recipe.
- Be sure to brown the chicken nicely before adding the onions.
- Make sure to use fresh lemon juice for the best results. If you can't find fresh lemons, you can use bottled lemon juice or lime juice.
- You can try adding some other spices for added flavor, such as black pepper or bay leaves.
Nutrition InformationYield 1 Serving Size 4
Amount Per ServingCalories 1654Total Fat 115gSaturated Fat 28gTrans Fat 0gUnsaturated Fat 86gCholesterol 671mgSodium 4243mgCarbohydrates 38gFiber 6gSugar 15gProtein 130g
The information contained herein is subject to change.