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Poulet Yassa – Authentic Senegalese Chicken

Poulet Yassa is a Senegalese chicken dish made with lemon, mustard, garlic, and caramelized onions.
Marinate the chicken, brown it, then simmer it with the onions and chicken broth.
Serve the tender chicken and tangy onion sauce over fluffy rice.
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Prep Time 15 minutes
Course Main Course
Cuisine Senegalese, West 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
  • 1/4 cup lemon juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chicken bouillon powder
  • 1/2 teaspoon salt or to taste

Instructions
 

  • Wash and pat the chicken thighs dry, then place them in a large bowl.
  • Add the sliced onions, minced garlic, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, chicken bouillon powder, and salt.
  • Mix thoroughly so the chicken is coated with the marinade and seasonings.
  • Cover and refrigerate for at least 2 hours, or preferably overnight for deeper flavor.
  • Remove the chicken from the marinade. Scrape off the onions and marinade from the chicken, but reserve everything for later.
  • Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
  • Add the chicken thighs and brown for about 4–5 minutes on each side.
  • Remove the browned chicken from the pan and set aside.
  • Add the reserved onions and marinade to the same pan. Cook over low to medium-low heat for about 5 minutes, stirring occasionally, until the onions begin to soften and caramelize.
  • Return the browned chicken to the pan and pour in the chicken broth.
  • Cover and simmer for 15–20 minutes, or until the chicken is completely cooked and tender. This is where the Poulet Yassa develops its rich, tangy onion sauce.
  • Taste the sauce and adjust the salt if needed.
  • Serve hot with fluffy rice and plenty of the caramelized onion sauce.

Notes

Serve Poulet Yassa with steamed white rice, jasmine rice, or another favorite grain. For extra freshness, add a simple cucumber or tomato salad on the side.
For a milder version, reduce the cayenne pepper. You can also use boneless chicken thighs, although bone-in thighs tend to produce a richer sauce.