Poulet Yassa – Senegalese Chicken Recipe

Poulet Yassa is a beloved Senegalese dish that delivers a perfect balance of tangy, savory, and slightly spicy flavors. This dish features chicken marinated in garlic, lemon juice, Dijon mustard, and aromatic spices, then cooked with caramelized onions to create a rich, flavorful sauce. Popular across West Africa and beyond, Poulet Yassa is a comforting and elegant main course perfect for weeknight dinners, family gatherings, or even special occasions. Its vibrant flavors paired with fluffy rice make it a dish you’ll want to revisit again and again.

Why You’ll Love This Recipe

• Bursting with bold, tangy, and slightly spicy flavors
• Tender, juicy chicken marinated for maximum flavor
• Caramelized onions create a rich, savory sauce
• Easy to prepare ahead with a simple 2-hour marinade
• Perfectly pairs with rice or couscous for a full meal

Ingredients

For the Chicken

• 4 chicken thighs – bone-in or boneless, well-suited for marinating
• 3 tablespoons olive oil – for browning the chicken
• 2 large onions, thinly sliced – caramelize to make a sweet, flavorful sauce
• 3 garlic cloves, minced – adds depth and aroma
• 2 tablespoons Dijon mustard – tangy, slightly sharp flavor
• ¼ cup lemon juice – fresh acidity brightens the dish
• 1 teaspoon smoked paprika – adds warmth and smoky flavor
• ½ teaspoon cayenne pepper – optional heat
• 1 teaspoon bouillon powder – enhances savory taste
• ½ teaspoon salt or to taste – balances the flavors

Optional Additions

• Chopped bell peppers – for color and sweetness
• Fresh habanero or chili peppers – for extra heat
• Other spices like black pepper or bay leaves

Equipment Needed

• Large bowl for marinating
• Skillet or Dutch oven
• Tongs or spatula
• Knife and cutting board

How to Make Poulet Yassa

Step 1: Prepare the Marinade

Wash and pat dry the chicken. Slice the onions and mince the garlic. Place chicken in a large bowl and add garlic, onions, lemon juice, mustard, smoked paprika, cayenne, bouillon powder, and salt. Mix thoroughly and refrigerate for 2 hours (or overnight) to let the flavors penetrate the chicken.

Step 2: Brown the Chicken

Remove chicken from the marinade and scrape off the onions, but keep them aside. Heat olive oil in a skillet or Dutch oven over medium-high heat. Brown chicken for 4–5 minutes on each side until golden. Remove chicken from the pan and set aside.

Step 3: Caramelize the Onions

Add the reserved onions to the pan with the marinade and cook over low to medium-low heat for about 5 minutes until caramelized and fragrant.

Step 4: Combine Chicken and Sauce

Return the browned chicken to the pan, nestling it into the caramelized onions. Pour in chicken broth and simmer for 15–20 minutes until the chicken is fully cooked and the flavors meld. Taste and adjust salt if needed.

Step 5: Serve

Serve Poulet Yassa hot over steamed white rice, couscous, or your favorite grain. Garnish with extra fresh lemon wedges or chopped herbs if desired.

Tips for Success

• Use fresh lemon juice for the best bright flavor
• Brown chicken thoroughly for a richer, deeper taste
• Adjust cayenne pepper to control heat
• Marinate overnight for an even more flavorful dish
• Add bell peppers for color and subtle sweetness

Recipe Variations

• Spicy Poulet Yassa: Add chopped fresh habanero or chili peppers to the marinade
• Whole Grain Option: Serve over quinoa or brown rice instead of white rice
• Mustard Swap: Try whole-grain or spicy brown mustard for a different tang
• Extra Veggies: Add sliced bell peppers or carrots while simmering

Serving Suggestions

Poulet Yassa is traditionally served with steamed white rice, but it also pairs beautifully with couscous, mashed potatoes, or even crusty bread to soak up the flavorful sauce. A simple green salad or sautéed vegetables make a great side.

FAQs

Can I marinate overnight?

Yes, marinating overnight enhances the flavors even more.

Can I use chicken breasts instead of thighs?

Yes, but thighs remain juicier and more flavorful after baking.

Can I make it spicier?

Absolutely! Increase cayenne pepper or add fresh hot peppers.

Can I make it ahead of time?

Yes, you can prepare and marinate the chicken in advance. Reheat gently to retain moisture.

How should I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stove.

Final Thoughts

Poulet Yassa is a stunningly flavorful Senegalese dish that combines tangy, savory, and slightly spicy notes in every bite. Its simplicity, combined with the depth of flavor from marinating and caramelizing onions, makes it a perfect weeknight meal or special occasion dish. Serve it over rice, savor the vibrant sauce, and enjoy a taste of West Africa at your own table.

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