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Poulet Yassa might be one of the most beloved comfort dishes from Senegal and for good reason It is rich tangy and full of flavor thanks to marinated chicken slow cooked with sweet caramelized onions mustard and a kick of lemon This dish has found a home in my kitchen for those nights when I crave both comfort and a hint of adventure from West Africa
I first tried Poulet Yassa at a friend’s dinner party and went home determined to master it My family now requests it for Sunday dinners and there are hardly ever leftovers
Ingredients
- Chicken thighs: Bring deep flavor to the stew and become extra tender when slow cooked Look for well marbled skinon thighs if possible
- Olive oil: Adds richness and helps the chicken brown beautifully on the pan Choose extra virgin for best flavor
- Large onions: Form the backbone of the sauce Choose yellow or sweet onions for maximum sweetness and let them caramelize for complexity
- Garlic cloves: Infuse layers of aroma and warmth Use fresh plump cloves and mince them just before marinating for a bold punch
- Dijon mustard: Brings tang and a classic Yassa flavor Opt for authentic smooth dijon rather than spicy brown mustards
- Chicken broth: Helps create a savory and fullbodied sauce Use highquality broth without excess sodium or your favorite homemade stock
- Lemon juice: Essential for the signature brightness in Poulet Yassa Fresh squeezed is always best for vibrant citrus notes
- Smoked paprika: Delivers a subtle earthiness and smoky depth Seek out Spanish smoked paprika for a gentle sweet flavor
- Cayenne pepper: Supplies controlled heat and keeps the dish lively Start with the suggested amount then taste and adjust if you prefer it spicier
- Bouillon powder: Intensifies the savoriness Choose a brand with clean ingredients and low sodium if possible
- Salt: Brings every element together Taste as you go for the perfect balance
Step-by-Step Instructions
- Prep and Marinate the Chicken:
- Wash the chicken thighs under cold water pat dry thoroughly and set aside Slice onions into thin crescents and mince your garlic very fine Place chicken in a roomy bowl and scatter the onions and garlic over the top Pour in the lemon juice and Dijon then add the smoked paprika cayenne bouillon and a pinch of salt With clean hands mix everything together so the chicken is thoroughly coated Cover and refrigerate for at least 2 hours or overnight for best flavor
- Brown the Chicken:
- Remove chicken from the marinade scraping off onions and garlic but keep all marinade contents on the side Heat olive oil in a large skillet or Dutch oven over mediumhigh When hot add the chicken skin side down and brown for 4 to 5 minutes each side The goal is golden crispy skins without burning
- Caramelize the Onions:
- Transfer browned chicken to a plate Reduce the pan heat to lowmedium Add the onions and all reserved marinade to the pan Stir regularly allowing onions to soften and turn golden brown and sweet About 5 minutes is just right Take time here Caramelization builds that authentic Yassa flavor
- Simmer the Chicken and Sauce:
- Return the browned chicken to the pan nestling pieces into the onions Pour in the chicken broth ensuring it covers at least some of the onions and chicken Cover and let simmer on low heat for 15 to 20 minutes until chicken is fully cooked and juices run clear
- Final Taste and Serve:
- Lift the lid and sample the sauce Adjust for salt if needed You should taste brightness tang sweetness and a little heat Serve hot over fluffy white rice and spoon lots of the onion sauce over each piece
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The slow cooked onions are my favorite part They turn silky sweet and soak up all the marinade I remember watching my mom make this with patience and always sneaking extra onions from the pot when she turned her back
Storage Tips
Poulet Yassa keeps beautifully in the refrigerator Store leftovers in a tightly sealed container for up to three days In fact the flavors often deepen overnight making it even tastier Reheat gently on the stove with a splash of broth or water to loosen the sauce
Ingredient Substitutions
If chicken thighs are not available chicken drumsticks or bonein breasts work too For a vegetarian Yassa swap chicken for hearty vegetables like eggplant or mushrooms and use vegetable broth You can use yellow mustard in a pinch but the sharp Dijon flavor really makes a difference
Serving Suggestions
Traditionally Poulet Yassa is served with fragrant white rice The fluffy grains are perfect for soaking up the bright onionlemon sauce For a Senegaleseinspired spread pair it with fried plantains or a simple tomato and cucumber salad
Cultural and Historical Context
Poulet Yassa comes from the Casamance region in southern Senegal It is famous throughout West Africa for its deep flavor and communal style of eating It is often prepared for family gatherings and celebrations and always brings loved ones together around the table
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Poulet Yassa is a masterpiece of simplicity and flavor that transforms everyday ingredients into something extraordinary Savor every bite!
Frequently Asked Questions
- → What is the key flavor in Poulet Yassa?
The tang of lemon and the sweetness of caramelized onions give Poulet Yassa its signature taste, balanced with mild heat from spices.
- → How long should the chicken marinate?
For the best results, marinate the chicken for at least 2 hours or overnight to infuse maximum flavor.
- → Can I use other chicken parts?
Yes, drumsticks or bone-in chicken pieces work well, but thighs offer the juiciest texture and taste.
- → What should I serve with Poulet Yassa?
Fluffy steamed white rice is traditional, making a perfect base to absorb the tangy, savory sauce.
- → Is Poulet Yassa spicy?
It has a gentle heat from cayenne pepper, but the spiciness can be adjusted to your taste.