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!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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)

Directions

Step 1

In a large bowl, combine the lemon juice, garlic, Dijon mustard, salt, and black pepper. Mix well.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Taste the sauce and adjust the seasoning with more salt or lemon juice if needed.

Step 8

While the chicken is simmering, cook the white rice according to package instructions.

Step 9

Serve the Poulet Yassa hot over a bed of white rice, garnished with additional lemon wedges if desired. Enjoy!

Nutrition Facts

Serving size	(2113.5g)

Amount per serving	% Daily Value*
Calories	2173.4

Total Fat 116.1g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 25.2g
Cholesterol 362.6mg	0%
Sodium 3604.0mg	0%
Total Carbohydrate 166.9g	0%
Dietary Fiber 10.4g	0%
Total Sugars 23.2g
Protein 115.0g	0%

Vitamin D 20IU	0%
Calcium 263.8mg	0%
Iron 9.4mg	0%
Potassium 1688.6mg	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: 48.1%

Protein: 21.2%

Carbs: 30.7%