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Poulet Yassa

Name: Poulet Yassa
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: guinean
Ingredients: 1 whole chicken, cut into pieces; 4 large onions, thinly sliced; juice of 3 lemons; 2 tbsp Dijon mustard; 2 cloves garlic, minced; 2 tbsp vegetable oil

Tangy marinated chicken braised in a lemony caramelised onion sauce.

Prep

30 min

Cook

45 min

Servings

Difficulty

Medium

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4.9(1,780 ratings)

#chicken#lemon#onion#guinean

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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.

Pro Tips

→
Long marinating time is key — overnight gives the best flavour.
→
Don't rush the caramelisation; golden onions are what makes yassa special.

Variations

•
Make fish yassa with whole tilapia instead of chicken.
•
Add a scotch bonnet pepper to the braise for heat.

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.

Nutrition Facts

Per serving (320g) · 4 servings total

Calories410kcal

Protein40g

Carbohydrates18g

Fat20g

Fiber3g

Protein40g

Carbs18g

Fat20g

Time Summary

Prep time30 min

Cook time45 min

Total time75 min

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About This Recipe

Instructions

Marinate

Combine lemon juice, mustard, garlic, salt, and pepper. Toss chicken and onions in marinade. Refrigerate at least 2 hours (overnight is best).

Grill chicken

Remove chicken from marinade (reserve everything). Grill or pan-sear chicken pieces until lightly charred. Set aside.

Caramelise onions

In a large pot, heat oil and cook the marinated onions over medium heat for 20 minutes until deeply golden.

Braise

Add the reserved marinade and chicken to the pot. Cover and braise on low heat 20 minutes until cooked through.

Serve

Adjust seasoning and serve over white rice.