Name: Poulet Yassa - Senegalese Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Senegalese
Ingredients: For the Marinade:; 1 whole chicken, cut into pieces; 1/4 cup mustard (preferably Dijon or Senegalese mustard); 1/4 cup lemon juice; 4 cloves garlic, minced; 1 large onion, sliced; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 teaspoon chili powder (optional, adjust to taste); Salt and pepper to taste; For the Sauce:; 2 tablespoons vegetable oil; 2 large onions, sliced; 2 bell peppers, sliced; 1 tomato, chopped; 1/2 cup water or chicken broth; 2 tablespoons white vinegar; 1 tablespoon olive oil; Fresh parsley for garnish

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If you’ve never had the pleasure of trying Senegalese cuisine, then you’re in for a treat! Poulet Yassa is a flavorful, tangy chicken dish that’s marinated in a zesty mix of onions, mustard, and lemon, then slow-cooked to tender perfection. Every bite is a burst of bright, savory goodness that will transport your taste buds straight to the streets of Dakar. Trust me, once you try it, this will become a favorite in your dinner rotation!

Why You’ll Love Poulet Yassa

Let me tell you why this dish is such a crowd-pleaser:

Versatile: Whether you’re cooking for a family meal, a gathering, or just yourself, this dish is perfect for any occasion. It’s easy to scale up for a large group or enjoy as a comforting dinner for one.

Budget-Friendly: Made with simple, affordable ingredients, Poulet Yassa doesn’t break the bank. Plus, it’s a meal that makes you feel like you’re indulging in something special without spending too much.

Quick and Easy: With a few simple steps and some marinating time, you can create a dish that looks and tastes like it took hours to prepare. The slow cooking of the chicken gives it incredible flavor without too much effort.

Customizable: You can adjust the level of spiciness, tanginess, or sweetness to suit your taste. Want a little extra kick? Add more chili peppers. Want a sweeter twist? Toss in a touch more honey!

Crowd-Pleasing: This dish is a guaranteed hit with its deep, rich flavors and mouthwatering chicken. Whether you’re serving it with rice or a side of fresh vegetables, it’s sure to impress.

Ingredients

Here’s what you’ll need to make Poulet Yassa come to life:

For the Marinade:

Chicken (Bone-in pieces like thighs or drumsticks work great): Tender and juicy, absorbing all the flavors of the marinade.
Onions: Thinly sliced, these onions are the base of the dish and get soft and sweet as they cook.
Garlic: Adds that lovely aromatic depth.
Lemon Juice: The bright, tangy essence that balances the richness of the chicken.
Mustard: The key to the marinade, adding a tangy punch.
Olive Oil: To help with marinating and sautéing the chicken.
Chili Peppers (Optional): If you like it spicy, add some chopped chili peppers for a little heat.
Salt and Pepper: To season and bring all the flavors together.

For the Cooking:

Olive Oil: For sautéing the onions and chicken, creating a savory base for the sauce.
White Vinegar: Adds a little more tang to the sauce, balancing the flavors.
Chicken Broth or Water: To create the rich sauce that the chicken will simmer in.
Bay Leaves: A subtle flavor that enhances the depth of the sauce.
Thyme: For a fresh, earthy flavor that complements the chicken.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get cooking! Here’s how to make this flavor-packed dish:

Marinate the Chicken: In a large bowl, combine the chicken pieces with the onions, garlic, lemon juice, mustard, olive oil, chili peppers (if using), salt, and pepper. Toss everything together to coat the chicken evenly. Cover the bowl and refrigerate for at least 2 hours, or overnight if you have the time. The longer it marinates, the more flavorful the chicken will be.
Cook the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade (reserve the marinade and onions) and brown the chicken on all sides. This should take about 5-7 minutes, so the chicken gets that delicious golden color.
Sauté the Onions: In the same pan, add the onions from the marinade and sauté them for about 5 minutes, until they start to soften and become translucent. This will create the base for your sauce.
Add the Liquids: Once the onions have softened, add the white vinegar, chicken broth (or water), and bay leaves. Stir everything together, making sure to scrape up any browned bits from the bottom of the pan. Bring to a simmer.
Simmer the Chicken: Return the chicken to the pan, skin side up. Reduce the heat to low and cover the pot. Let the chicken simmer for about 30-40 minutes, or until the chicken is tender and fully cooked through. You can check the internal temperature of the chicken to ensure it’s at least 165°F (74°C).
Final Adjustments: Taste the sauce and adjust the seasoning if necessary. If you want a bit more tang, add a squeeze of lemon juice. If you like it spicier, throw in more chili.
Serve and Enjoy: Serve the Poulet Yassa with rice, couscous, or a side of vegetables. The sauce is perfect for drizzling over your side, so don’t forget to spoon some on top!

Nutrition Facts

Servings: 4
Calories per serving: Approximately 350-400 calories (depending on portion size and chicken cuts)

Preparation Time
Prep Time: 15 minutes (plus marinating time)
Cook Time: 40-45 minutes
Total Time: 1 hour (including marinating)

How to Serve Poulet Yassa

Poulet Yassa pairs beautifully with a variety of sides to make your meal complete:

Serve with steamed white rice or couscous to soak up all the flavorful sauce.
Add a fresh green salad with a simple vinaigrette for a burst of freshness.
You can also serve it with roasted vegetables or fried plantains for a hearty and filling meal.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

If you prefer boneless chicken, you can use chicken breasts or thighs, but bone-in chicken tends to be juicier and more flavorful.
You can make this dish in advance and store it in the fridge for up to 2 days. The flavors will actually deepen over time, making it even more delicious.
For extra richness, you can stir in a tablespoon of butter at the end to give the sauce a silky finish.
If you like a more intense mustard flavor, use Dijon mustard for an extra punch.

FAQ’s

Can I make Poulet Yassa with other types of meat?
Yes, you can substitute chicken with beef or lamb. Just be mindful that cooking times may vary depending on the meat.
Can I use a slow cooker for this recipe?
Absolutely! You can brown the chicken and sauté the onions on the stove first, then transfer everything to a slow cooker and cook on low for 4-6 hours.
Can I freeze this dish?
Yes! Once cooked, let the chicken cool completely, then store it in an airtight container in the freezer for up to 3 months.
What can I use if I don’t have mustard?
If you don’t have mustard, you can use a little bit of mayonnaise or skip it altogether, but mustard really gives the dish its signature tang.
Can I make this dish spicier?
Definitely! Add extra chili peppers or a pinch of cayenne pepper to increase the heat.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I add vegetables to the dish?
Yes! You can add vegetables like bell peppers, carrots, or potatoes to the pan while simmering the chicken for added flavor and texture.
Is there a vegetarian version of Poulet Yassa?
You could make a vegetarian version by using hearty vegetables like cauliflower or mushrooms in place of chicken.
Can I use a different type of vinegar?
You can use white wine vinegar or apple cider vinegar if you don’t have white vinegar, but it will change the flavor slightly.
Can I make this dish ahead of time?
Yes, this dish actually tastes better the next day after the flavors have had time to meld together.

Conclusion

Poulet Yassa is a true celebration of bold flavors, perfect for sharing with friends and family. The marinade makes the chicken incredibly tender, while the sauce, loaded with onions, mustard, and lemon, adds the perfect balance of tang and richness. Whether you’re cooking it for a special occasion or just a weekday meal, this dish is sure to impress and leave everyone asking for more!