Poulet Yassa
Tangy marinated chicken braised in a lemony caramelised onion sauce.
About This Recipe
Poulet Yassa is one of West Africa's most celebrated dishes, found across Guinea, Senegal, and the Gambia. Chicken is marinated overnight in lemon juice, mustard, and onions, then the onions are slowly caramelised before the chicken is added back to braise in its own juices. The result is a deeply tangy, sweet, and aromatic dish served over white rice.
Ingredients
Serves 4
- 1 wholechicken, cut into pieces
- 4 largeonions, thinly sliced
- juice of 3lemons
- 2 tbspDijon mustard
- 2 clovesgarlic, minced
- 2 tbspvegetable oil
Instructions
- 1
Marinate
Combine lemon juice, mustard, garlic, salt, and pepper. Toss chicken and onions in marinade. Refrigerate at least 2 hours (overnight is best).
- 2
Grill chicken
Remove chicken from marinade (reserve everything). Grill or pan-sear chicken pieces until lightly charred. Set aside.
- 3
Caramelise onions
In a large pot, heat oil and cook the marinated onions over medium heat for 20 minutes until deeply golden.
- 4
Braise
Add the reserved marinade and chicken to the pot. Cover and braise on low heat 20 minutes until cooked through.
- 5
Serve
Adjust seasoning and serve over white rice.
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Pro Tips
- →
Long marinating time is key — overnight gives the best flavour.
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Don't rush the caramelisation; golden onions are what makes yassa special.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Make fish yassa with whole tilapia instead of chicken.
- •
Add a scotch bonnet pepper to the braise for heat.
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
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Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Refrigerate up to 4 days. Flavour deepens the next day.
History & Origin
Yassa originated with the Diola people of the Casamance region and has spread throughout West Africa to become one of the region's most iconic dishes.
Frequently Asked Questions
Can I skip the grilling step?
You can, but brief grilling adds a smoky char that gives yassa its distinctive depth.
What kind of mustard should I use?
Dijon is traditional, but any prepared mustard works in a pinch.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving (320g / 11.3 oz) · 4 servings total
Time Summary
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