Poulet Yassa Chicken Yassa from Africa
Discover the vibrant flavors of West Africa with Poulet Yassa, a tantalizing Senegalese chicken stew that's as aromatic as it is delicious. This dish features tender chicken marinated in a zesty blend of fresh lemons, garlic, and Dijon mustard, then cooked to perfection with caramelized onions and a savory vinegar-based sauce. A touch of Scotch bonnet pepper adds optional heat for those who love a spicy kick. Perfectly balanced between savory, tangy, and subtly sweet, this one-pot wonder is best served over fluffy white rice to soak up every drop of the flavorful sauce. With its simple ingredients, bold flavors, and heartwarming comfort, Poulet Yassa is a must-try taste of African cuisine that transforms everyday ingredients into an unforgettable dish.
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Recipe Information
Ingredients
- 4 lbs Chicken (whole, cut into pieces or chicken thighs)
- 4 Lemons
- 4 Onions (large, thinly sliced)
- 4 Garlic cloves (minced)
- 2 tbsp Dijon mustard
- 3 tbsp Vegetable oil
- 2 tbsp White vinegar
- 2 cups Chicken stock or water
- 1 tsp Salt
- 1 tsp Black pepper
- 2 Bay leaves
- 1 Scotch bonnet pepper (optional, for heat)
- 4 cups Cooked white rice (for serving)
Instructions
Place the chicken pieces in a large mixing bowl. Squeeze the juice of 3 lemons over the chicken. Add 2 tablespoons of Dijon mustard, 1 teaspoon of salt, 1 teaspoon of black pepper, and half of the minced garlic. Toss to coat the chicken evenly. Cover and let it marinate in the refrigerator for at least 1 hour, or overnight for deeper flavor.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Remove the chicken from the marinade, shaking off the excess, and reserve the marinade for later use. Sear the chicken on all sides until golden brown, about 4-5 minutes per side. Work in batches if needed. Remove the chicken from the pot and set it aside.
In the same pot, add the sliced onions and cook over medium heat until softened and golden, about 10-15 minutes. Stir occasionally to prevent burning.
Add the remaining minced garlic and cook for 1-2 minutes until fragrant. Stir in 2 tablespoons of white vinegar and deglaze the pot, scraping up the browned bits at the bottom.
Return the chicken to the pot along with the reserved marinade. Pour in 2 cups of chicken stock or water. Add 2 bay leaves and the optional Scotch bonnet pepper if using. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30-35 minutes, or until the chicken is cooked through and tender.
Taste the sauce and adjust seasoning with additional salt or lemon juice, if needed. Remove and discard the bay leaves and Scotch bonnet pepper before serving.
Serve the Poulet Yassa hot over a bed of cooked white rice. Enjoy this aromatic and comforting dish!
Nutrition Facts
Calories |
6256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.6 g | 380% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 1687 mg | 562% | |
| Sodium | 6290 mg | 273% | |
| Total Carbohydrate | 338.4 g | 123% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 24.9 g | ||
| Protein | 526.9 g | 1054% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 510 mg | 39% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 5525 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
