Senegalese Poulet Yassa

About This Recipe

Poulet yassa is one of Senegal's most famous dishes, built on chicken marinated in lemon, onion, mustard and garlic before being cooked with a huge amount of soft, sweet onions. The result is savory, tart, a little sharp and deeply comforting. It is often served with rice that soaks up the oniony sauce, making the whole plate feel generous and homey. The magic is the onion quantity and the patience to let them soften fully. Mustard gives the marinade structure, lemon keeps it bright and the chicken absorbs all of it before it is browned and simmered. It is a great example of West African cooking that is bold without being fussy.

Ingredients

Serves 4

• 800 gchicken thighs
• 4 largeonions(thinly sliced)
• 3 tbsplemon juice
• 2 tbspDijon or grainy mustard
• 4 clovesgarlic(minced)
• 2 tbspoil
• 1 tspblack pepper
• 1 tspsalt
• 1 cupwater

Instructions

1. 1

   Marinate the chicken

   Mix lemon juice, mustard, garlic, salt and pepper. Coat the chicken and rest for 20 minutes.

2. 2

   Brown the chicken

   Brown the chicken in oil and set aside.

3. 3

   Cook the onions

   Add onions to the pan and cook slowly until soft and sweet.

4. 4

   Simmer

   Return chicken to the pan with water and simmer until cooked through and saucy.

5. 5

   Serve

   Serve with rice and the onion sauce spooned over the top.

Variations

• •

  Grill the chicken first for more smokiness.

• •

  Add green olives for a briny edge.

Storage

Refrigerate up to 3 days. Reheat gently with a splash of water.

Frequently Asked Questions