Poulet Yassa(Senegalese Chicken with Onions AndLemon)
Poulet Yassa(Senegalese Chicken with Onions AndLemon)
Poulet Yassa is a beloved dish from Senegal, celebrated for its bright, tangy flavors and tender chicken. The chicken is marinated in lemon juice, onions, and spices, then grilled and simmered to perfection. This West African classic is a delicious way to bring bold flavors to your dinner table, best served with rice, fufu, or couscous.
Equipment
Ingredients
- 2-3 Chicken, cut into serving pieces
- 4-6 Onions, thinly sliced
- 1-3 -Hot chile pepper, minced
- 4-5 Lemons, juice only
- 2 tbsp Dijon mustard (optional)
- 1/4 cup Peanut or vegetable oil
- Salt and pepper
- 2-3 tbsp -Oil (for sautéing)
Instructions
- In a large non-reactive bowl, combine the chicken, onions, chile peppers, lemon juice, Dijon mustard (if using), 1/4 cup of oil, salt, and pepper. Mix thoroughly to ensure the chicken is well coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
- After marinating, remove the chicken pieces from the marinade, pat them dry, and grill, broil, or sauté until they are well browned. Set the browned chicken aside.
- In a large pot, heat 2 or 3 tablespoons of oil over medium heat. Remove the onions from the marinade and add them to the pot. Sauté the onions for 8 to 10 minutes until they are wilted and begin to brown.
- Pour the remaining marinade and add the browned chicken pieces back into the pot with the onions. Reduce the heat to medium-low and simmer for 30 to 40 minutes, or until the chicken is fully cooked and tender.
- Adjust seasoning with additional salt and pepper if needed. Serve the Poulet Yassa hot, accompanied by rice, fufu, or couscous.
Notes
- For a spicier dish, increase the amount of hot chile peppers used.
- You can add vegetables like chopped carrots, cabbage, or green olives during the simmering process to enhance the dish's flavor and nutrition.
- This recipe can also be adapted using fish or lamb instead of chicken. Adjust cooking times accordingly.
- For a tangier flavor, substitute half of the lemon juice with cider vinegar.
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