Poulet Yassa - Senegalese Chicken Recipe
Poulet Yassa is a flavorful Senegalese dish featuring marinated chicken, ideal for fans of West African cuisine.
Equipment
- skillet
- large bowl
- large Dutch oven
Ingredients
Marinade
- 4 pieces chicken thighs
- 3 tablespoons olive oil
- 2 large onions thinly sliced
- 3 cloves garlic minced
- 2 tablespoons dijon mustard
- 1 cup chicken broth
- ¼ cup lemon juice
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon bouillon powder
- ½ teaspoon salt or to taste
Instructions
Preparation
- Wash and pat dry the chicken, then cut the onions and mince the garlic.
- Place the chicken in a large bowl.
- Add the garlic, onions, lemon juice, mustard, and spices.
- Mix together and place in the fridge to marinate for 2 hours or overnight.
- Take the chicken out of the marinade and scrape off the marinade and onions, but don't toss it.
- Add some olive oil to a skillet or large dutch oven and place the chicken on it.
- Brown it for 4-5 minutes on both sides on medium-high heat.
- Take the chicken out, add the onions, and pour in the remaining marinade.
- Cook on low to medium-low heat for about 5 minutes till it is caramelized.
- Add the browned chicken pieces to the sweet caramelized onions.
- Add the chicken broth to the hot pan, and cook for 15-20 minutes, till the chicken is fully cooked.
- Taste for salt and adjust if needed.
Notes
This dish can be served with rice or bread as a side.
Nutrition
Serving: 1servingCalories: 403kcalCarbohydrates: 8gProtein: 25gFat: 32gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gCholesterol: 110mgSodium: 880mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg
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