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.
- 3-4 pounds of chicken , skin- on
- 1-2 lemon sliced
- 2 Large Onions Sliced
- 4 cloves of garlic , minced
- Bay leaf
- 2 cubes Maggie (1 Tablespoon Chicken Bouillon)
- ½ cup olive oil
- 2 Tablespoon mustard
- Salt and pepper
- 1/2 -1 tablespoon cayenne pepper
- Habanera Pepper (Scotch Bonnet)
Trim chicken of excess fat and pat dry with a cloth or paper napkin and salt
Prepare the marinade of lemon juice, onions, pepper, minced garlic, and Maggie. Douse the chicken with the marinate and refrigerate 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
While the chicken cooks. Heat the sauce pan with oil in a deep frying pan and fry the onions with the bay leaves, mustard and marinate juice left over from the chicken for about 5 minutes
Transfer the 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 cover and cook until the chicken is well flavored by the sauce, 4 to 5 minutes
Remove from the heat and adjust for seasonings, adding salt and pepper to taste. Discard the bay leaf.
Arrange the chicken on a plate, top with the lemon and mustard sauce over it. Garnish with the remaining lemon half and serve.