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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Serve the Poulet Yassa hot over a bed of cooked white rice. Enjoy this aromatic and comforting dish!

Nutrition Facts

Serving size	(4007.7g)

Amount per serving	% Daily Value*
Calories	6255.5

Total Fat 296.6g	0%
Saturated Fat 75.6g	0%
Polyunsaturated Fat 25.2g
Cholesterol 1687.4mg	0%
Sodium 6290.1mg	0%
Total Carbohydrate 338.4g	0%
Dietary Fiber 18.1g	0%
Total Sugars 24.9g
Protein 526.9g	0%

Vitamin D 235.9IU	0%
Calcium 509.5mg	0%
Iron 36.9mg	0%
Potassium 5524.8mg	0%

*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.

Source of Calories

Fat: 43.5%

Protein: 34.4%

Carbs: 22.1%