If you’re ready to fall in love with a dish that’s equal parts comforting and zesty, let me introduce you to Poulet Yassa! This Senegalese classic transforms humble chicken and onions into an absolute flavor celebration, thanks to a marinade filled with lemon, mustard, and warm spices. Juicy, boldly seasoned chicken, slow-cooked until meltingly tender atop a bed of caramelized onions, makes every bite irresistible. Whether you want to wow guests or treat yourself to something special, Poulet Yassa deserves a spot in your recipe rotation.
Ingredients You’ll Need
One of the things that makes Poulet Yassa so magical is how it uses pantry staples and fresh, vibrant ingredients to deliver bold flavors. Every component adds something essential—whether it’s tang, richness, heat, or that signature golden color.
- 3 pounds bone-in chicken pieces: Thighs and drumsticks absorb the marinade best and stay juicy through long simmering.
- 4 large onions, thinly sliced: These become beautifully sweet and soft, soaking up all that zesty marinade.
- 4 cloves garlic, minced: For a punch of aromatic, savory depth in the marinade.
- 1/2 cup freshly squeezed lemon juice: The source of Poulet Yassa’s signature tang—fresh juice makes all the difference!
- 1/4 cup Dijon mustard: Brings a subtle sharpness and creamy body to the sauce.
- 1/4 cup vegetable oil: Used for browning the chicken to a golden crisp.
- 2 tablespoons peanut oil (or vegetable oil): Adds authentic nutty notes to the caramelized onions.
- 1 Scotch bonnet or habanero pepper (whole, optional): For that classic West African heat—use whole for gentle spice, or omit if you prefer mild flavors.
- 2 bay leaves: Infuse the dish with earthy, fragrant undertones as it simmers.
- 1 teaspoon thyme: Offers herbaceous notes that brighten the rich sauce.
- 1 teaspoon black pepper: Balances the tartness and brings gentle warmth.
- 1 teaspoon salt: Essential for bringing all the flavors together.
- 1 cup chicken broth: Keeps everything juicy and full-flavored as it braises.
- Cooked white rice for serving: The classic, fluffy backdrop that soaks up the delicious sauce.
How to Make Poulet Yassa
Step 1: Marinate the Chicken
Start by giving your chicken a citrusy, mustardy bath. In a large bowl, mix together the lemon juice, Dijon mustard, minced garlic, salt, black pepper, and half of your sliced onions. Add the chicken pieces, turning to make sure every nook is coated. Cover and let the flavors mingle for at least 4 hours in the fridge—or overnight if you really want every bite bursting with flavor. This is where Poulet Yassa gets its signature zing!
Step 2: Brown the Chicken
Once marinated, remove the chicken and gently pat it dry (reserve the onion mixture—you’ll need it soon). Heat your vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken pieces on all sides until golden and crisp. Don’t crowd the pan; work in batches if needed. This step locks in juices and builds the flavorful base for your sauce.
Step 3: Caramelize the Onions
In the same pan, add peanut oil and toss in the rest of your sliced onions. Sauté for about 10 to 12 minutes, stirring often. Watch as the onions turn sublime—soft, jammy, and deeply golden. This is where patience pays off, as caramelized onions lend their sweetness to balance that lemony zing unique to Poulet Yassa.
Step 4: Build the Sauce
Stir the reserved marinade (with its onions), thyme, bay leaves, and the whole Scotch bonnet pepper into the caramelized onions. Pour in the chicken broth. Let everything mingle for a minute or two as the sauce comes together—the aroma will be absolutely tantalizing!
Step 5: Simmer to Perfection
Nestle the browned chicken pieces back into the pan, spooning some sauce and onions over the top. Reduce the heat to medium-low, cover, and simmer for 45 to 50 minutes. Give it a gentle stir now and then. The chicken will turn ultra-tender, and every layer will be perfumed with bright, tangy, and slightly spicy flavors—a true hallmark of Poulet Yassa.
Step 6: Serve and Savor
Before serving, remove the Scotch bonnet for a milder heat (unless you love it extra-fiery). Spoon the chicken and luscious onion sauce over a heap of steaming rice, making sure not to waste a drop. Every mouthful is absolute comfort wrapped in bold, unforgettable flavors.
How to Serve Poulet Yassa
Garnishes
The magic of Poulet Yassa is in its simplicity, but the right garnish adds a fresh pop and a dash of color. Try scattering chopped parsley or cilantro over the top for a burst of herbal brightness, or a few lemon wedges for guests to squeeze over their plates. Thin slices of hot pepper offer extra heat and a beautiful presentation, too!
Side Dishes
While fluffy white rice is the traditional base, Poulet Yassa also loves company from couscous, fried plantains, or even crusty bread to mop up extra sauce. For a touch of green, consider a simple cucumber-tomato salad or braised leafy greens on the side. These mellow out the flavors and round out your meal beautifully.
Creative Ways to Present
You can make Poulet Yassa the star at larger gatherings by serving it family-style with a big communal platter of rice and chicken. To switch it up, serve the chicken shredded inside flatbreads with a drizzle of sauce, or offer the onions and sauce as a dipper for roasted veggies. There’s no wrong way to celebrate this dish!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, lucky you! Let the Poulet Yassa cool completely before transferring to an airtight container. It will keep for up to 4 days in the refrigerator. The flavors deepen as it rests, so expect an even richer meal the next day.
Freezing
Poulet Yassa freezes splendidly. Portion the chicken and onion sauce into freezer-safe containers (leave a little space at the top for expansion). It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
For the juiciest results, reheat Poulet Yassa gently on the stovetop over medium-low heat, adding a splash of chicken broth or water if the sauce seems thick. You can also microwave it in short bursts, stirring in between, but stovetop provides the best texture. Serve piping hot over fresh rice and enjoy all over again!
FAQs
Can I make Poulet Yassa with boneless chicken?
Absolutely! Boneless thighs work well and still stay juicy, though you’ll miss a bit of marrow richness from the bones. Just reduce simmering time by 10 to 15 minutes so the chicken doesn’t dry out.
How spicy is Poulet Yassa?
Traditionally, the heat comes from a whole Scotch bonnet or habanero pepper, but leaving it whole keeps things mild. If you’re nervous about heat, skip it, or if you adore spice, split the pepper or use two!
What can I use instead of peanut oil?
Any neutral oil will do the job—vegetable, canola, or even sunflower. The peanut oil offers a slightly nutty aroma, but you’ll still get amazing results with a substitute.
Can I marinate the chicken longer than overnight?
Yes! Up to 24 hours only improves the depth of flavor in Poulet Yassa. Any longer and the lemon juice might start to break down the chicken texture too much, so keep it within a day for best results.
Is Poulet Yassa gluten-free?
Yes, Poulet Yassa is naturally gluten-free—just make sure your chicken broth and mustard are labeled gluten-free if you’re serving someone highly sensitive.
Final Thoughts
If you’re craving something soulful yet vibrant, you truly can’t go wrong with Poulet Yassa. Each bite brings a bit of sunshine to your table, wrapped in saucy onions and bright citrus. Give it a try and don’t be surprised if it becomes a recipe you find yourself sharing with everyone you know!
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Poulet Yassa Recipe
- Total Time: 1 hour 10 minutes (plus marinating time)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Poulet Yassa is a classic West African dish hailing from Senegal, featuring tender braised chicken infused with zesty flavors of lemon, mustard, and caramelized onions. This hearty and aromatic dish is a staple in Senegalese cuisine, perfect for a satisfying family meal.
Ingredients
Chicken Marinade:
- 3 pounds bone-in chicken pieces (thighs and drumsticks work best)
- 4 large onions, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup Dijon mustard
- 1/4 cup vegetable oil
Remaining Ingredients:
- 2 tablespoons peanut oil (or vegetable oil)
- 1 Scotch bonnet or habanero pepper (whole, optional for heat)
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup chicken broth
- Cooked white rice for serving
Instructions
- Marinate the Chicken: In a large bowl, mix lemon juice, Dijon mustard, garlic, salt, pepper, and half of the onions. Add chicken, coat well, cover, and refrigerate for at least 4 hours.
- Brown the Chicken: Remove chicken from marinade, pat dry. Brown in vegetable oil, then set aside.
- Caramelize Onions: In the same pan, sauté remaining onions until golden. Stir in reserved marinade, thyme, bay leaves, pepper, Scotch bonnet, and broth.
- Braise the Chicken: Return chicken to the pan, cover, and simmer for 45–50 minutes until tender.
- Serve: Remove Scotch bonnet pepper before serving. Serve hot with white rice.
Notes
- For best flavor, marinate the chicken overnight.
- If you prefer a richer sauce, stir in a tablespoon of Dijon mustard near the end of cooking.
- Traditionally served with rice, this dish also pairs well with couscous or plantains.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop, Braising
- Cuisine: West African, Senegalese
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 120 mg
