Yassa Chicken (Poulet au Yassa)- A Super Popular Senegalese succulent chicken with caramelized onions and mustard. If you love onions you will love this onion extravaganza of incredibly moist and flavorful Senegalese dish. It is a French inspired meal that has been adapted by the Senegalese specifically in the Casamance region of Senegal. You can either use a whole cut chicken or just use parts of it ( thighs, breast or legs).
The chicken thighs and legs were on sale at the market, and I could not resist the temptation! Those supermarkets always know how to get you.
The chicken used to make this dish can be grilled or fried then simmered with, mustard, seasonings and fresh lemon juice until succulent and aromatic. Anytime I have to choose between fried and grilled food the latter wins.I am not usually a big fan of lemon chicken – mostly because the lemon is always overpowering, but this recipe is just right!
You can adjust the lemon to suit your taste buds. The addition of hot peppers and bay leaves gives a flavorful kick to the chicken.
This Yassa Chicken is fantastic; it is versatile enough for a week night meal or an elegant dinner party centerpiece because you can do the prep work the day before to deepen and tenderize the chicken. . Be sure to shake off any excess marinade of the chicken before grilling
This is usually served over white rice or couscous and vegetables on the side.
Watch How To Make It
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Yassa Chicken(Poulet au Yassa)
- 2 1/2 -3 pounds Chicken(thighs, legs or breast) , skin- on
- 1-2 lemon sliced, divided
- 2 Large Onions Sliced (divided)
- 4 cloves garlic, minced (divided)
- 1-2 Bay leaf
- 2 cubes Maggie (1 Tablespoon Chicken Bouillon)
- 1/4 cup olive oil
- 2 Tablespoons Dijon or grain mustard .
- 1 Scotch bonnet pepper (replace with about 1 teaspoon cayenne pepper, adjust to taste)
- 1 cup or more chicken stock or water
- Trim chicken of excess fat and pat dry with a cloth or paper napkin ; salt and pepper
- Add , onions , 1 teaspoon of minced garlic, and Maggie to the chicken. And let it marinate in the fridge about for 2 hours , preferably overnight
- Preheat a hot barbecue, grill, griddle or frying pan.
- Place chicken on the grill coated with cooking spray; grill 5 minutes on each side or until browned.
- If using stove top brown chicken on both sides about 5-6 minutes per side , remove and set aside.
- Heat up sauce pan on medium heat , add oil , remaining onions , remaining garlic , bay leaves, mustard and the remains of the marinade left over from the chicken. Cook for about 5 minutes .
- Add chicken to the saucepan and bring to a simmer over low heat, spooning the sauce over the chicken to coat.
- Add about a cup of water or chicken stock, lightly season with salt and chicken bouillon or Maggie . cover and cook until the chicken is cooked through about 18-20 minutes .
- Adjust seasonings ; salt, pepper and Maggie to taste . Turn off heat - remove bayleaf .
- Arrange the chicken on a plate, top with the lemon and mustard sauce over it. Garnish with the remaining lemon half and serve.