Yassa Poulet

About This Recipe

Yassa is one of the cornerstones of Senegalese cuisine, originally from the Casamance region in the south. Chicken pieces are marinated in a generous bath of lemon juice, Dijon mustard, garlic, Scotch bonnet and onions, then grilled over high heat for a charred, smoky exterior. The same onions from the marinade are then slowly caramelised in the pan until soft and golden, the chicken is returned, and the whole dish braises together until the sauce is glossy and tangy-sweet. It is always served with plain white rice or broken rice (thiéré), which soaks up the extraordinary onion-lemon sauce.

Ingredients

Serves 4

• 1.2 kgchicken pieces(bone-in thighs and drumsticks)
• 6large onions(thinly sliced into half-moons)
• 100 mlfresh lemon juice(about 3 lemons)
• 3 tablespoonsDijon mustard
• 5 clovesgarlic(crushed)
• 1Scotch bonnet pepper(pierced (not cut))
• 2 tablespoonsvegetable oil
• 1 teaspoonblack pepper
• 1 teaspoonsalt
• 2bay leaves
• 200 mlchicken stock
• 1 tablespoonDijon mustard(extra, for the sauce)

Instructions

1. 1

   Marinate the chicken

   In a large bowl, combine the lemon juice, mustard, garlic, Scotch bonnet, salt, pepper and bay leaves. Add the sliced onions and chicken pieces. Toss everything together thoroughly, cover and marinate in the fridge for at least 4 hours, ideally overnight.

2. 2

   Separate chicken and onions

   Remove the chicken from the marinade. Strain the onions and set aside, reserving all the marinade liquid.

3. 3

   Grill the chicken

   Heat a grill pan or outdoor grill to high. Brush the chicken with a little oil and grill for 5–6 minutes per side until nicely charred. The chicken does not need to be fully cooked through at this stage.

4. 4

   Caramelise the onions

   Heat the vegetable oil in a large, wide pan over medium heat. Add the strained onions and cook slowly, stirring regularly, for 20–25 minutes until they are very soft, golden and sweet. Be patient — this step is the foundation of the dish.

5. 5

   Braise

   Add the reserved marinade liquid and chicken stock to the onions. Stir in the extra tablespoon of mustard. Nestle the grilled chicken pieces into the onion sauce. Bring to a simmer, cover and cook for 25 minutes until the chicken is completely cooked through and the sauce is glossy and reduced.

6. 6

   Serve

   Taste and adjust seasoning. Serve the chicken over white rice, spooning the rich onion sauce generously over the top. Remove the Scotch bonnet and bay leaves before serving.

Variations

• •

  Yassa Poisson: replace chicken with firm-fleshed fish fillets such as sea bass. Reduce the braise time to 10 minutes.

• •

  Add sliced green olives to the braise for a salty, Mediterranean counterpoint.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  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

Store in an airtight container for up to 3 days in the fridge. The flavour deepens on the second day. Reheat gently in a covered pan.

Frequently Asked Questions