Yassa Poulet

About This Recipe

Yassa is one of the most beloved dishes in Senegalese cuisine, originating from the Casamance region. The defining technique is the extraordinary quantity of onions — typically twice the weight of the meat — caramelized for 30 minutes until collapsed and golden, then braised with the marinated chicken. The Dijon mustard is a French colonial-era addition that has become integral to the dish.

Ingredients

Serves 4

• 1 wholechicken(cut into 8 pieces)
• 6 largeonions(thinly sliced)
• 3 tbspDijon mustard
• 4 tbsplemon juice
• 4 clovesgarlic(minced)
• 2 tbspvegetable oil
• 1 tspsalt
• 1 tspblack pepper
• 1 wholehabanero or Scotch bonnet(whole, not pierced)

Instructions

1. 1

   Marinate

   Mix mustard, lemon juice, garlic, salt, and pepper. Coat chicken pieces and marinate 2–4 hours.

2. 2

   Grill the chicken

   Grill or broil chicken until charred on the outside but not cooked through. Reserve marinade.

3. 3

   Caramelize onions

   Heat oil in a large pot. Cook sliced onions over medium heat for 25–30 minutes until deeply golden and soft.

4. 4

   Braise

   Add reserved marinade and 200ml water to the onions. Add chicken and the whole habanero. Simmer 30 minutes.

5. 5

   Serve

   Remove the habanero. Serve chicken over white rice topped with the onion sauce.

Variations

• •

  Use fish (especially grouper) for 'yassa poisson'

• •

  Add green olives for a briny contrast

Storage

Keeps 3 days refrigerated. Reheat gently, adding a splash of water.

Frequently Asked Questions