Yassa Chicken (Poulet au Yassa)

However you call it, chicken yassa or yassa chicken, this amazing Senegalese recipe will delight the family.

Yassa Chicken (Poulet au Yassa)

Enjoy the good vibes of Senegal in every bite of this juicy chicken smothered in sweet, caramelized onions, tangy mustard, and just enough lemon to balance it all out.

Course Main

Cuisine African

Diet Gluten Free

Prep Time 15

Cook Time 50

Marinating Time 2

Total Time 3 5

Servings

Calories 546kcal

Author Imma

Ingredients

2½-3 pounds (1-1½kg) skin-on chicken, cut into pieces (thighs, legs, or breast)
salt and black pepper to taste (¾-1 teaspoon of salt per pound is average)
1 tablespoon (15g) grated ginger
4 cloves garlic, minced and divided (half to season the chicken and the other half for the sauce)
1 tablespoon (4g) minced parsley (optional)
1 tablespoon (12g) chicken bouillon powder, divided (half to season the chicken and the other half for the sauce)
2 lemons, one for the chicken and the other for the sauce
1 tablespoon (15g) neutral-flavored cooking oil (canola, sunflower seed, and avocado oil are good choices)
2 large white onions, thinly sliced
1-2 bay leaves
2 tablespoons (30g) Dijon mustard (any whole-grain or stone-ground mustard)
1 cup (240ml) chicken stock (or a cup of water and a teaspoon of bouillon powder)
1 Scotch bonnet pepper (or cayenne pepper adjusted to taste)
1 cup (120g) pitted whole green olives

Instructions

Trim the chicken pieces of excess fat and pat dry with a cloth or paper towel, then season with salt, pepper, ginger, garlic, parsley, and bouillon powder. Squeeze the juice of one of the lemons over the chicken, and mix well to season the chicken thoroughly.
Put the chicken in a zip-lock bag or a glass bowl, and optionally let it marinate in the fridge for 2 hours or up to overnight if you have time.
Drain the chicken, and reserve the marinade for the sauce.
Preheat a frying pan and add the oil. Place the chicken pieces skin-side down and sear them for 5 minutes, then flip them and sear them on the other side for another 5 minutes. If grilling, oil the grates and cook them 5-6 minutes on each side or until golden brown. Remove from the heat and set aside.
Heat a saucepan (or a skillet) over medium heat, then add the cooking oil. Sauté the sliced onions and the rest of the minced garlic until the onions are translucent.
Add the bay leaves, mustard, broth, reserved marinade, Scotch bonnet, and green olives. Adjust seasonings to taste with optional garlic and onion powder, more bouillon, salt, and pepper. Cook for about 5 minutes.
Squeeze in the juice of the other lemon, add the chicken to the saucepan, and bring it to a simmer over low heat, spooning the sauce over the chicken to coat it.
Cover and cook until the chicken reaches an internal temperature of 165℉ (75℃) (18-20 minutes). If using just thighs, an internal temperature of 175℉ (80℃) delivers more tender results. You could also finish it in the oven if your skillet is oven-proof.
Adjust seasonings to taste. Turn off the heat, remove the bay leaves, and arrange the chicken on a plate.
Drizzle the sauce over it and optionally garnish it with the lemon slices. Serve over rice or couscous, and enjoy.

Notes

Let the chicken come to room temperature for 30 minutes before searing for more even cooking.
Please remember that the nutritional data is a rough estimate and can vary greatly based on the ingredients used in the recipe.

Nutrition