Poulet Yassa Senegalese Chicken Recipe
I’ve made quite a few recipes in my kitchen, but Poulet Yassa holds a special place in my heart (and stomach!). The first time I tried it, the tangy lemon blended beautifully with the caramelized onions and savory spices, leaving me absolutely hooked.
Ingredients
- Chicken thighs bone-in, skin-on
- Chicken drumsticks bone-in, skin-on
- Onions
- Garlic
- Lemon juice
- Dijon mustard
- Bay leaves
- Dried thyme
- Paprika
- Cayenne pepper
- Vegetable oil
- Salt and black pepper
- Cooked white rice for serving
Instructions
- Start by combining the chicken with half the minced garlic, lemon juice, dried thyme, paprika, cayenne, salt, and black pepper. Massage the marinade into the chicken pieces, ensuring they’re well-coated. Cover the bowl and refrigerate it for at least one hour. This gives the chicken a zesty boost in flavor! 🐓🍋
- While the chicken is marinating, mix up your onion marinade. Toss the sliced onions with the remaining garlic, lemon juice, Dijon mustard, and vegetable oil. Add in the bay leaves for that extra layer of aroma. Stir everything together until it’s evenly coated.
- Heat up a large pan over medium-high heat with a splash of oil. Take the chicken out of its marinade, letting the extra drip off, and sear it on both sides until golden brown. This step locks in all that delicious flavor and gives the chicken a gorgeous color. 🍗🔥
- Once the chicken is browned, set it aside and use the same pan to cook your onion marinade. Stir the onions as they caramelize, turning translucent and slightly golden. This is where the magic starts to happen! 🧅✨
- Nestle the chicken into the onion mixture in the pan. Cover it up and simmer on low heat for about 20-25 minutes, letting all the bold flavors meld together. Your patience will be rewarded with melt-in-your-mouth chicken.
- Poulet Yassa is best served hot, spooned over fluffy white rice. For a little extra flair, garnish with fresh herbs or a couple of lemon slices. It’s a masterpiece of flavor on your plate! 🌿🍴
Notes
- Be Patient with the Marinade: Although one hour is fine, letting the chicken marinate overnight enhances the flavor even more.
- Choose the Right Onions: Sweet onions work best for balancing the tanginess of the lemon.
- Control the Spice: Adjust the cayenne for your preferred heat level, but don’t be afraid to leave some in for that signature kick.
- Cook Low and Slow: Simmering on low heat ensures the chicken becomes tender and soaks up all the flavor.