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Poulet Yassa Recipe: Authentic Senegalese Chicken

Poulet Yassa is a Senegalese chicken dish marinated with lemon, mustard, garlic, and spices.The chicken is browned and simmered with caramelized onions and chicken broth.Serve the tender, tangy chicken and rich 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 tbsp olive oil
  • 2 large onions thinly sliced
  • 3 garlic cloves minced
  • 2 tbsp Dijon mustard
  • 1 cup chicken broth
  • 1/4 cup lemon juice
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp bouillon powder
  • 1/2 tsp salt or to taste

Instructions
 

  • Prepare the chicken: Pat the chicken thighs dry and place them in a large bowl.
  • Make the marinade: Add the sliced onions, minced garlic, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, bouillon powder, and salt. Mix thoroughly so the chicken is coated.
  • Marinate: Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the chicken.
  • Separate the chicken: Remove the chicken from the marinade. Scrape off the onions and marinade, keeping them in the bowl because they will be used later.
  • Brown the chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and brown for about 4–5 minutes per side. The chicken does not need to be fully cooked at this stage.
  • Caramelize the onions: Remove the browned chicken and add the reserved onions and marinade to the pan. Reduce the heat to low or medium-low and cook for about 5 minutes, stirring occasionally, until the onions begin to soften and caramelize.
  • Combine everything: Return the browned chicken to the pan, nestling the pieces into the caramelized onions.
  • Cook the chicken: Pour in the chicken broth. Cover and simmer for 15–20 minutes, or until the chicken is fully cooked and the sauce has developed a rich, savory flavor.
  • Adjust and serve: Taste the sauce and add more salt if needed. Serve the Poulet Yassa Recipe hot with fluffy rice and plenty of the caramelized onion sauce.

Notes

For the best flavor, prepare the marinade the night before and let the chicken rest in it overnight.
Serve the chicken over steamed white rice, jasmine rice, or another simple grain that can soak up the tangy onion sauce. A fresh salad or steamed vegetables also make a nice accompaniment.
If you prefer a milder Yassa chicken, reduce or omit the cayenne pepper. You can also use boneless chicken thighs for a quicker weeknight version.