Yassa Poulet is a beloved Senegalese dish known for its vibrant flavors, where chicken is marinated in a tangy lemon and onion mixture, then slow-cooked with caramelized onions to create a rich, savory, and slightly sweet stew. It’s a true taste of West African comfort food, often served with rice.
Yassa Poulet: Senegalese Lemon Chicken
Yassa Poulet is a beloved Senegalese dish known for its vibrant flavors, where chicken is marinated in a tangy lemon and onion mixture, then slow-cooked with caramelized onions to create a rich, savory, and slightly sweet stew. It's a true taste of West African comfort food, often served with rice.
Ingredients
- 2 kg bone-in chicken pieces thighs and drumsticks work well
- 4 large onions thinly sliced
- 1/2 cup fresh lemon juice about 3-4 lemons
- 2 tbsp Dijon mustard
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1/4 cup vegetable oil divided
- 1 cup chicken broth or water
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- Optional: 1/4 cup olives pitted
Instructions
- In a large bowl, combine chicken pieces, half of the sliced onions, lemon juice, Dijon mustard, minced garlic, grated ginger, salt, and pepper. Mix well to ensure chicken is fully coated. Cover and refrigerate for at least 4 hours, or preferably overnight.
- Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Remove chicken from marinade, reserving the marinade and onions. Brown the chicken pieces in batches until golden on all sides, then set aside.
- Add the remaining 2 tablespoons of vegetable oil to the pot. Add the remaining half of the sliced onions and cook over medium-low heat, stirring occasionally, until deeply caramelized and soft, about 20-30 minutes. Be patient, as this step builds flavor.
- Add the reserved marinade and onions to the pot with the caramelized onions. Stir well and cook for 5 minutes, scraping up any browned bits from the bottom of the pot.
- Return the browned chicken pieces to the pot. Add the bay leaves and chicken broth (or water). Bring to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the chicken is tender and cooked through, and the sauce has thickened slightly.
- Adjust seasoning if needed. If using, stir in pitted olives a few minutes before serving.
- Serve hot with white rice, couscous, or fonio.
Notes
For best results, marinate the chicken for at least 4 hours, or preferably overnight. Serve Yassa Poulet with fluffy white rice, couscous, or fonio. You can also add other vegetables like carrots or bell peppers during the cooking process. For a spicier kick, add a habanero or scotch bonnet pepper to the marinade.
