Name: Poulet Yassa – Senegalese Chicken Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 2 h 45 min
Cuisine: African
Ingredients: 4 chicken thighs; 3 tablespoons olive oil; 2 large onions, thinly sliced; 3 garlic cloves, minced; 2 tablespoons Dijon mustard; 1 cup chicken broth; ¼ cup lemon juice (fresh preferred); 1 teaspoon smoked paprika; ½ teaspoon cayenne pepper; 1 teaspoon bouillon powder; ½ teaspoon salt, or to taste

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Nothing quite captures the vibrant, zesty soul of West African cuisine like Poulet Yassa – Senegalese Chicken Recipe. This beloved dish boasts tender, marinated chicken simmered in a deeply flavorful sauce of caramelized onions, bright lemon juice, and a hint of smoky spice. It’s comfort food that bursts with personality on every bite, giving you a taste of Senegal’s rich culinary heritage right at your own table. Whether you’re looking to impress guests or simply crave something new and delicious, Poulet Yassa offers a perfect blend of tangy, savory, and slightly spicy flavors that make it an unforgettable meal.

Ingredients You’ll Need

The images show a cooking process in four steps inside a dark pan on a white marbled surface. The first image has a layer of raw sliced onions mixed with pieces of raw chicken coated in a reddish spice mix at the bottom of the pan. The second image shows four pieces of lightly browned chicken cooking in the pan, with the outer layer turning golden and slightly crispy. In the third image, a layer of cooked onions, now soft and translucent with some browned edges, fills the entire pan. The fourth image shows the chicken pieces back in the pan, now more browned and sitting in a thick orangish sauce mixed with cooked onions, covering the chicken bottoms and filling the pan base. photo taken with an iphone --ar 4:5 --v 7

Creating the magic of Poulet Yassa starts with a few simple yet essential ingredients. Each one plays a critical role in building the recipe’s iconic taste, from the succulent chicken thighs to the punch of fresh lemon juice and the smoky warmth of paprika.

Chicken thighs: The ideal cut for juicy, flavorful meat that soaks up the marinade beautifully.
Olive oil: Provides richness and helps achieve the perfect browning on the chicken.
Onions: Thinly sliced, they caramelize to add sweetness and depth to the sauce.
Garlic cloves: Minced to infuse the dish with aromatic, savory notes.
Dijon mustard: Offers a tangy sharpness that brightens the marinade.
Chicken broth: Adds moisture and enhances the savory base of the sauce.
Lemon juice: Freshly squeezed for that essential citrus punch and freshness.
Smoked paprika: Introduces a subtle smoky nuance that complements the other spices.
Cayenne pepper: Delivers just the right amount of heat to excite the palate.
Bouillon powder: Intensifies the umami and balances the flavors.
Salt: Adjusted to taste to bring all the ingredients together.

How to Make Poulet Yassa – Senegalese Chicken Recipe

Step 1: Prepare and Marinate the Chicken

Start by washing and drying your chicken thighs thoroughly. The secret to a deeply flavorful Poulet Yassa lies in the marinade, so be generous with the garlic, thinly sliced onions, fresh lemon juice, and Dijon mustard. Toss the chicken pieces in this zesty mixture along with the smoked paprika, cayenne, bouillon powder, and salt. Cover and refrigerate for at least two hours — or even better, overnight — to let all those vibrant flavors soak in.

Step 2: Brown the Chicken

Once marinated, carefully remove the chicken and scrape off excess marinade and onions but keep the onions aside as they will become the base of the sauce. Heat a good splash of olive oil in a skillet or a large Dutch oven over medium-high heat. Brown the chicken on each side for about 4 to 5 minutes until it is beautifully golden. This step builds flavor and locks in the juiciness inside the chicken.

Step 3: Caramelize the Onions

Remove the chicken temporarily and add the reserved onions along with the remaining marinade to the pan. Cook on low to medium-low heat until the onions soften and caramelize, turning sweet and fragrant. This process is essential as it forms the luscious, slightly sweet sauce that characterizes Poulet Yassa.

Step 4: Simmer and Finish Cooking

Return the browned chicken pieces to the pan nestled among the caramelized onions. Pour in the chicken broth and allow everything to simmer gently for 15 to 20 minutes. This slow cooking melds the flavors perfectly and ensures the chicken is tender and thoroughly cooked. Taste towards the end and adjust the salt if necessary.

How to Serve Poulet Yassa – Senegalese Chicken Recipe

Garnishes

Fresh garnishes elevate the dish even more. Consider sprinkling chopped fresh parsley or cilantro on top for a burst of color and refreshing herbal flavor. Thin slices of fresh lemon or lime can also brighten each mouthful, enhancing the dish’s vibrant citrus profile.

Side Dishes

Poulet Yassa pairs beautifully with simple, starchy sides that soak up the delicious sauce. Classic choices include steamed white rice or fragrant jasmine rice, which helps balance the intensity of flavors. For a heartier meal, serve with couscous or even lightly fried plantains for a sweet counterpoint.

Creative Ways to Present

Looking to impress? Serve Poulet Yassa in a rustic cast iron skillet right at the table to keep it warm and inviting. You could also create a vibrant plate by adding roasted vegetables alongside the chicken or tuck the meat and sauce into warm flatbreads for a casual, street-food inspired twist.

Make Ahead and Storage

Storing Leftovers

Poulet Yassa keeps very well in the fridge and actually tastes even better the next day as the flavors further meld. Store leftovers in an airtight container for up to 3 days, making it a convenient meal for busy evenings.

Freezing

If you’re planning to store Poulet Yassa for longer, freezing is a great option. Transfer the cooled dish to a freezer-safe container or zip-top bag and freeze for up to 2 months. Be sure to label it with the date to keep track of freshness.

Reheating

Reheat gently on the stovetop over low heat to prevent the chicken from drying out, stirring occasionally until warmed through. You can also microwave individual portions, but add a splash of water or chicken broth to keep the sauce moist and luscious.

FAQs

What cut of chicken is best for Poulet Yassa?

Chicken thighs are preferred due to their tenderness and ability to stay juicy with longer cooking times, which is ideal for the marinating and simmering process of Poulet Yassa.

Can I prepare Poulet Yassa without mustard?

While mustard adds a distinctive tang, you can substitute it with whole-grain mustard, spicy brown mustard, or even omit it, but keep in mind it will slightly change the flavor profile.

How spicy is Poulet Yassa?

The dish has a mild to moderate level of spiciness due to the cayenne pepper, but you can easily adjust this to your preference by adding more or less cayenne or incorporating fresh chili peppers.

Is Poulet Yassa gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth and bouillon powder, making it suitable for those with gluten sensitivities.

Can I use chicken breast instead of thighs?

You can use chicken breast but be cautious as it can dry out more quickly. Shorten cooking time and consider marinating longer to help retain moisture and flavor.

Final Thoughts

If you’ve been craving something new that bursts with color, flavor, and history, you simply must try Poulet Yassa – Senegalese Chicken Recipe at home. Its tangy onion sauce, tender chicken, and smoky warmth will captivate your senses, inviting you to savor every bite. Once you make this dish, I promise it’ll become a cherished favorite to share with family and friends over and over again.

Poulet Yassa – Senegalese Chicken Recipe

Ingredients You’ll Need

Ingredients You’ll Need