Description
Poulet Yassa is a flavorful Senegalese dish featuring chicken marinated in garlic, lemon juice, Dijon mustard, and spices, then caramelized with onions and simmered in chicken broth for a rich, tangy main course.
Ingredients
- Chicken thighs – 4
- Olive oil – 3 tablespoons
- Onions – 2 large, thinly sliced
- Garlic – 3 cloves, minced
- Dijon mustard – 2 tablespoons
- Chicken broth – 1 cup
- Lemon juice – 1/4 cup
- Smoked paprika – 1 teaspoon
- Cayenne pepper – 1/2 teaspoon
- Bouillon powder – 1 teaspoon
- Salt – 1/2 teaspoon or to taste
Instructions
- Wash and pat dry the chicken. Slice onions and mince garlic.
- Place chicken in a large bowl. Add garlic, onions, lemon juice, mustard, and spices. Mix and refrigerate for 2 hours or overnight.
- Remove chicken from marinade and scrape off onions (do not discard). Heat olive oil in skillet or Dutch oven and brown chicken 4–5 minutes per side over medium-high heat.
- Remove chicken, add onions, and pour in remaining marinade. Cook over low-medium heat for 5 minutes until caramelized.
- Add browned chicken back to onions, pour in chicken broth, and cook 15–20 minutes until fully cooked.
- Adjust salt to taste and serve hot.
Notes
- Serves 4 with 11 net carbs per serving.
- Substitute Dijon mustard with whole-grain or spicy brown mustard if needed.
- Add bell peppers for extra color and sweetness, or habanero/chili for heat.
- Brown chicken well before adding onions for best flavor.
- Use fresh lemon juice for best taste; bottled or lime juice can be used.
- Optional: add spices like black pepper or bay leaves for added flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: African