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 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!
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 .
Yassa Chicken (Poulet au Yassa)- A Super Popular Senegalese succulent chicken with caramelized onions and mustard.
- 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.