Poulet Yassa Senegalese Chicken (Print Version)
# Ingredients:
→ Main ingredients
01 -
4 chicken thighs
02 -
3 tablespoons olive oil
03 -
2 large onions, thinly sliced
04 -
3 garlic cloves, minced
05 -
2 tablespoons Dijon mustard
06 -
1 cup chicken broth
07 -
60 millilitres lemon juice
08 -
1 teaspoon smoked paprika
09 -
0.5 teaspoon cayenne pepper
10 -
1 teaspoon bouillon powder
11 -
0.5 teaspoon salt, or to taste
# Instructions:
01 -
Rinse and pat dry chicken thighs. Slice onions thinly and mince garlic cloves.
02 -
Place chicken in a large bowl. Add sliced onions, minced garlic, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, bouillon powder, and salt.
03 -
Mix all ingredients thoroughly to coat chicken. Cover and refrigerate for at least 2 hours or overnight.
04 -
Remove chicken from marinade and gently scrape off onions and marinade, reserving them for later use.
05 -
Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken thighs for 4–5 minutes per side until golden brown. Remove chicken and set aside.
06 -
Add remaining olive oil to the pan. Add reserved onions and marinade. Cook over low to medium-low heat for 5 minutes, stirring frequently, until onions are soft and beginning to caramelize.
07 -
Return browned chicken to the pan with caramelized onions. Pour in chicken broth. Cook uncovered over medium heat for 15–20 minutes, until chicken is cooked through and flavours meld.
08 -
Taste sauce and adjust salt as needed before serving.
# Notes:
01 -
For best flavour, marinate the chicken overnight to allow the spices to fully penetrate.