Poulet Yassa by Boucar Diouf

Name: Poulet Yassa by Boucar Diouf
Prep time: 20 min
Cook time: 60 min
Total time: 560 min
Yield: 6 servings
Cuisine: African
Ingredients: 1 cup lemon juice (freshly squeezed); 4 garlic cloves (minced); 2 tablespoons mustard; 1 teaspoon salt; 1 teaspoon black pepper (ground); 1 teaspoon cayenne pepper; 1.5 kg chicken thighs (bone-in, skin-on); 3 large onions (thinly sliced); 2 tablespoons vegetable oil; 1 cup chicken broth; 2 tablespoons peanut oil

560 min 6 servings Medium

All Recipes

Poulet Yassa by Boucar Diouf

A vibrant and tangy Senegalese dish with marinated chicken, onions, and a hint of spice.

Prep

20 min

Cook

60 min

Total

560 min

Servings

Difficulty

Medium

Poulet Yassa is a beloved Senegalese dish that has captured the hearts and taste buds of many around the world. Its signature combination of marinated chicken, caramelized onions, and tangy lemon juice creates a flavour explosion that is both comforting and exotic. Originating from the Casamance region of Senegal, Poulet Yassa has become a staple in West African cuisine. This dish is traditionally prepared with ingredients that are readily available and showcases the simplicity and depth of African cooking. The process of marinating the chicken intensifies the flavours, making it a truly memorable meal.

Ingredients

Servings

Marinade

Chicken and Sauce

Instructions

Prepare the marinade

In a large bowl, combine lemon juice, garlic, mustard, salt, black pepper, and cayenne pepper. Mix well.

Pro tip: Fresh lemon juice enhances the flavour better than bottled.

Marinate the chicken

Place chicken thighs in the marinade, ensuring they are completely coated. Cover and refrigerate for at least 8 hours or overnight.

Pro tip: Marinate overnight for deeper flavour.

Sear the chicken

Heat peanut oil in a large pan over medium-high heat. Remove chicken from marinade, reserving the marinade, and sear on both sides until golden brown, about 5 minutes per side.

Pro tip: Do not overcrowd the pan to ensure even browning.

Cook the onions

In the same pan, add vegetable oil and sliced onions. Cook over medium heat until onions are caramelized, about 15 minutes.

Pro tip: Stir frequently to prevent burning.

Combine and simmer

Return chicken to the pan with the onions. Pour reserved marinade and chicken broth over the top. Bring to a simmer, cover, and cook for 30 minutes or until chicken reaches an internal temperature of 165°F (74°C).

Pro tip: Check the internal temperature at the thickest part of the thigh.

Serve

Serve the Poulet Yassa hot over a bed of rice, with the onions and sauce generously spooned over the top.

Pro tip: Garnish with fresh parsley for a pop of colour.

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Tips & Tricks

<ul><li>Marinate the chicken overnight for deeper flavour.</li><li>Use fresh lemons for the best citrus zing.</li><li>Slice onions thinly for even cooking.</li><li>Serve with fluffy white rice to soak up the sauce.</li></ul>

Serving Suggestions

Poulet Yassa is best served with a side of steamed white rice or couscous, which beautifully absorbs the rich and tangy sauce. This dish pairs well with a crisp green salad or roasted vegetables for a balanced meal. For those who enjoy meal prepping, Poulet Yassa can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it gently on the stovetop, adding a splash of water or broth if needed to maintain its saucy consistency.