Poulet Yassa Senegalese Chicken with Onions and Lemon
Experience the vibrant flavors of West Africa with Poulet Yassa, a classic Senegalese chicken dish bursting with tangy, savory, and aromatic goodness. This recipe features tender, bone-in chicken pieces marinated in freshly squeezed lemon juice, Dijon mustard, and garlic, then gently simmered with caramelized onions and fragrant bay leaves in a rich sauce. The result? A tantalizing combination of bright citrus notes and deep, hearty flavors. Perfectly paired with fluffy white rice to soak up every drop of the luscious sauce, this comforting one-pot meal is both simple and unforgettable. Whether for a weeknight dinner or a special occasion, Poulet Yassa guarantees a taste of Senegalese culinary tradition that will transport your taste buds. Perfect your cooking skills and enjoy a true global favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken (bone-in, skin-on, such as thighs or drumsticks)
- 3 large Onions (thinly sliced)
- 4 tablespoons Lemon juice (freshly squeezed)
- 4 cloves Garlic (minced)
- 2 tablespoons Dijon mustard
- 3 tablespoons Vegetable oil
- 2 cups Chicken stock
- 2 whole Bay leaves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 cups White rice (to serve)
Instructions
In a large bowl, combine the lemon juice, garlic, Dijon mustard, salt, and black pepper. Mix well.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight, to enhance flavor.
Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium heat. Remove the chicken from the marinade (reserve the marinade) and brown the pieces on all sides, about 5 minutes per side. Set the chicken aside.
In the same skillet, add the remaining 1 tablespoon of oil and cook the sliced onions over medium heat. Stir frequently until the onions are soft and golden brown, about 10-15 minutes.
Return the chicken to the skillet and add the reserved marinade, chicken stock, bay leaves, and a pinch of salt and pepper. Stir to combine.
Reduce the heat to low, cover the skillet, and simmer for 40-45 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
Taste the sauce and adjust the seasoning with more salt or lemon juice if needed.
While the chicken is simmering, cook the white rice according to package instructions.
Serve the Poulet Yassa hot over a bed of white rice, garnished with additional lemon wedges if desired. Enjoy!
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.1 g | 149% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 3604 mg | 157% | |
| Total Carbohydrate | 166.9 g | 61% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 23.2 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 264 mg | 20% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1689 mg | 36% | |
*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.
