Yassa Chicken (Poulet au Yassa)

Enjoy the good vibes of Senegal in every bite of this juicy chicken smothered in sweet, caramelized onions and tangy mustard, with just enough lemon to keep things interesting.

Course Main

Cuisine African

Diet Gluten Free

Prep Time 15

Cook Time 50

Marinating Time 2

Total Time 3 5

Servings

Calories 312kcal

Author Imma

Ingredients

2½-3 pounds (1-2k) skin-on chicken, cut into pieces (thighs, legs, or breast)
salt and pepper to taste
1-2 lemons, sliced (divided)
2 large onions, sliced (divided)
4 cloves garlic, minced (divided)
2 cubes Maggie (1 tablespoon chicken bouillon)
cooking spray
¼ cup (60ml) olive oil
1-2 bay leaves
2 tablespoons (30g) Dijon mustard (any whole-grain or stone-ground mustard)
1 Scotch bonnet pepper (or cayenne pepper adjusted to taste)
1 cup (237ml) or more chicken stock (or water and bouillon)

Instructions

Trim the chicken pieces of excess fat and pat dry with a cloth or paper towel—season with salt and pepper.
Put the chicken in a ziplock bag or glass bowl and add half of the lemons, onions, and garlic. Sprinkle with the Maggie, mix well, and let it marinate in the fridge for 2 hours or preferably overnight.
Drain the chicken and reserve the marinade for the sauce.
Preheat a grill, griddle, or frying pan and spray it with cooking spray. Sear the chicken for 5 minutes on each side on the grill or 5-6 minutes on the stovetop (until browned). Remove from the heat and set aside.
Heat a saucepan on medium heat, then add the olive oil, remaining onions, remaining garlic, bay leaves, mustard, Scotch bonnet pepper, and reserved marinade. Cook for about 5 minutes.
Add the chicken to the saucepan and bring it to a simmer over low heat, spooning the sauce over the chicken to coat it.
Add a cup of chicken stock (or water), lightly season with salt and chicken bouillon or Maggie. Cover and cook until the chicken reaches an internal temperature of 165℉/75℃ (18-20 minutes).
Adjust seasonings to taste with salt, pepper, and Maggie. Turn off the heat, remove bay leaves, and arrange the chicken on a plate.
Drizzle the sauce over it and garnish with the remaining lemon slices. Serve over rice, and enjoy.

Notes

Let the chicken come to room temperature for 30 minutes before searing for more even cooking.
This sauce is also delicious with pork.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition