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Poulet Yassa – Senegalese Chicken Recipe

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4.1 from 57 reviews

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

Description

Poulet Yassa is a classic Senegalese chicken dish featuring juicy chicken thighs marinated in a tangy blend of lemon juice, Dijon mustard, and spices. The chicken is then browned and slow-cooked with caramelized onions to create a deeply flavorful and aromatic main course perfect for an authentic African meal.

Ingredients

Chicken and Marinade

  • 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

Instructions

  1. Prepare Ingredients: Wash and pat dry the chicken thighs. Thinly slice the onions and mince the garlic cloves.
  2. Marinate Chicken: Place the chicken in a large bowl. Add the minced garlic, thinly sliced onions, fresh lemon juice, Dijon mustard, smoked paprika, cayenne pepper, bouillon powder, and salt. Mix everything thoroughly to coat the chicken well. Cover and refrigerate to marinate for at least 2 hours, or ideally overnight for maximum flavor.
  3. Brown the Chicken: Remove the chicken from the marinade, scraping off excess onions and marinade but keeping them aside. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken for 4-5 minutes per side until golden on both sides, then remove the chicken from the pan.
  4. Caramelize Onions: In the same skillet, add the reserved onions and marinade. Cook over low to medium-low heat for about 5 minutes, stirring occasionally, until the onions become soft and caramelized.
  5. Simmer Chicken in Sauce: Return the browned chicken pieces to the skillet on top of the caramelized onions. Pour in the chicken broth and bring to a gentle simmer. Cover and cook for 15-20 minutes until the chicken is fully cooked through and tender.
  6. Season and Serve: Taste the sauce and adjust salt if needed. Serve the Poulet Yassa hot with rice or your preferred side dish.

Notes

  • This recipe serves 4 and contains approximately 11 net carbs per serving.
  • If you don’t have Dijon mustard, you can substitute with whole-grain mustard or spicy brown mustard for different flavor notes.
  • Adding chopped bell peppers can add extra color and sweetness to the dish.
  • For added heat, include fresh habanero or hot chili peppers according to your spice preference.
  • Do not skip browning the chicken, as it adds depth and richness to the final dish.
  • Use fresh lemon juice for the best tangy flavor; bottled lemon or lime juice can be used as alternatives.
  • Optional spices such as black pepper or bay leaves can be added for deeper complexity.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: African

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