Yassa Poulet
Yassa Poulet is a classic Senegalese dish featuring chicken marinated in a tangy lemon and onion mixture. The chicken is then seared and slow-cooked with caramelized onions, creating a rich and flavorful stew. It's often served over rice and makes for a satisfying main course.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 656 kcal
Allergen information: may contain mustard, peanuts, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 800 gchicken thigh, bone-in, skin-on
- 4 pcsyellow onion, thinly sliced
- 3 pcslemon, juiced
- 2 tbspdijon mustard
- 4 clovegarlic, minced
- 2 pcsbay leaf
- 1 pcsscotch bonnet pepper, whole (optional for heat)(optional)
- 3 tbsppeanut oil
- 1 cupchicken broth
- 0.5 cupgreen olive, pitted
- 2 pcscarrot, peeled and sliced
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
large bowl · dutch oven · cutting board · knife
The method
Step by step
- 1
In a large bowl, combine the sliced yellow onions, lemon juice, Dijon mustard, minced garlic, bay leaves, salt, and black pepper. If using, add the whole Scotch bonnet pepper.
About 5 min
Cook’s note: Wear gloves when handling Scotch bonnet peppers to avoid skin irritation.
- 2
Add the chicken thighs to the onion mixture, ensuring each piece is well coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight.
About 2 hr
Cook’s note: Marinating overnight will yield the most flavorful chicken.
- 3
Remove the chicken from the marinade, reserving the marinade and onions. Pat the chicken dry with paper towels.
About 2 min
Cook’s note: Drying the chicken helps achieve a better sear.
- 4
Heat peanut oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 1 min
- 5
Sear the chicken thighs, skin-side down first, until golden brown and crispy, about 4-5 minutes per side. Remove the seared chicken from the pot and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches if necessary.
- 6
Reduce the heat to medium. Add the reserved marinated onions and bay leaves to the pot. Cook, stirring occasionally, until the onions are deeply caramelized and translucent, about 15-20 minutes.
About 20 min
Cook’s note: Scrape up any browned bits from the bottom of the pot as the onions cook; these add flavor.
- 7
Pour in the chicken broth and bring to a simmer, stirring to deglaze the pot. Add the green olives and sliced carrots.
About 5 min
- 8
Return the seared chicken thighs to the pot, nestling them into the onion mixture. If using the Scotch bonnet, ensure it's submerged.
About 1 min
- 9
Cover the pot and reduce the heat to low. Simmer for 30-40 minutes, or until the chicken is cooked through and tender.
About 40 min
Cook’s note: The chicken is done when an internal thermometer reads 74°C (165°F).
- 10
Taste and adjust seasoning as needed. Remove the bay leaves and Scotch bonnet pepper before serving.
About 1 min
Cook’s note: If you prefer less heat, remove the Scotch bonnet earlier or don't break it open.
- 11
Serve the Yassa Poulet hot, typically over steamed white rice.
Per serving
Nutrition
- Calories
- 655.5kcal
- Protein
- 56.3g
- Carbs
- 27.8g
- Fat
- 36.5g
- Fibre
- 7g
- Sugar
- 10.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Yassa Poulet in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through.
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