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Yassa Poulet

An authentic recipe for traditional Senegalese Yassa Poulet, highlighting the deep flavor combination of lemon, mustard, and caramelized onions.

Level Medium Prep 40 min Cook 50 min Servings 4 Score 4.9/10

Ready in

90 min

Makes 4 servings

Prep 40m

Cook 50m

Level Medium

About this recipe

An authentic recipe for traditional Senegalese Yassa Poulet, highlighting the deep flavor combination of lemon, mustard, and caramelized onions.

A quintessential Senegalese comfort dish featuring marinated chicken cooked in a rich, tangy onion sauce.

Ingredients

Servings

Units

Chicken & Marinade

1.5 kg chicken pieces (bone-in thighs and drumsticks)
1/2 cup lemon juice (freshly squeezed)
2 tbsp Dijon mustard
4 cloves garlic (minced)
1 piece scotch bonnet pepper (whole, optional for heat)

Onion Sauce

4 large yellow onions (thinly sliced)
1/4 cup vegetable oil (for searing and cooking)
1 cup chicken broth

Seasoning

salt and black pepper (to taste)

Equipment

Large heavy-bottomed pot or Dutch oven For searing and simmering
Mixing bowl For marinating the chicken
Tongs For handling chicken pieces

Instructions

In a large bowl, combine lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Add the chicken pieces and coat well. Let it marinate for at least 30 minutes (or overnight in the refrigerator).
Remove the chicken from the marinade, reserving the liquid and onions if any attached. Heat oil in a large pot or skillet over medium-high heat.
Sear the chicken pieces until golden brown on both sides. Remove chicken from the pan and set aside.
In the same pot, add the sliced yellow onions and cook over medium heat until they become soft and caramelized.
Pour in the reserved marinade and chicken broth, add the whole scotch bonnet pepper, and bring to a simmer.
Return the seared chicken to the pot, cover, and simmer on low heat for 30 minutes until the chicken is fully cooked and tender.
30 min

Nutrition

Calories 450

Protein 35g

Carbs 14g

Fat 28g

Fiber 3g

Sugar 6g

Sodium 520mg

Serving Size 1 serving

Cooking Timeline

Prep 40 min

Cook 50 min

Total 90 min

Recipe Scorecard

Overall 9.4 /10

Expert 4.9 95% conf.

Taste 9.8
Presentation 9.0
Nutrition 8.5
Value 9.0
Instructions 9.5
Ingredients 9.2
Time Accuracy 9.0
Difficulty 8.0
Would Make Again 9.5

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An absolute classic of West African cuisine, bursting with deep citrus, mustard, and caramelized onion notes.

Pros

Incredibly flavorful sauce
Tender and juicy chicken
Great balance of tang and savory

Cons

Requires slicing a large amount of onions

Overview

A quintessential Senegalese comfort dish featuring marinated chicken cooked in a rich, tangy onion sauce.

AI Insights

Summary

An authentic recipe for traditional Senegalese Yassa Poulet, highlighting the deep flavor combination of lemon, mustard, and caramelized onions.

Tips

Marinate the chicken overnight for the deepest citrus and mustard infusion
Do not rush the onion caramelization process; it provides the core sweetness of the dish
Serve hot over a bed of fluffy white rice

Substitutions

Chicken pieces → Bone-in turkey pieces or lamb
Dijon mustard → Traditional yellow mustard

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Flavor often improves the next day.

Pairing

Steamed white rice
Fried plantains

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FAQ

What is the secret to great Yassa Poulet?

The secret lies in thoroughly caramelizing a large quantity of onions and using a generous amount of fresh lemon juice and mustard for the marinade.

Is Yassa Poulet spicy?

It has a tangy and savory flavor profile. If you add a whole scotch bonnet pepper without puncturing it, it imparts a pleasant aroma without making the dish overly spicy.