Poulet Yassa
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The Tale of Poulet Yassa
Story updated
Poulet yassa actually originated in Senegal's Casamance region among the Jola people, with local legend crediting a woman experimenting after a disappointing love affair, though that story is more folklore than documented fact. The lemon-onion-mustard chicken later spread across West Africa, including Mali, through shared regional Sahelian cooking traditions.
Ingredients
Scale:· 4 servings
- 1 whole chicken, cut into pieces
- 4 large onions, thinly sliced
- 4 lemons, juiced
- 3 tbsp Dijon mustard
- 4 cloves garlic, minced
- 2 scotch bonnet chilies
- 3 tbsp vegetable oil
- 2 bay leaves
- Salt and pepper to taste
Instructions
- 1Combine the lemon juice, mustard, garlic, and half the sliced onions into a marinade.
- 2Marinate the chicken pieces in this mixture for at least 2 hours, or overnight in the refrigerator.
- 3Remove the chicken, reserving the marinade, and pat dry; sear the chicken in hot oil until browned on all sides.
- 4Remove the chicken and, in the same pan, cook the remaining onions slowly until deeply caramelized and golden.
- 5Return the chicken to the pan along with the reserved marinade, bay leaves and whole chilies.
- 6Add a little water, cover, and simmer for 30-35 minutes until the chicken is tender and the sauce has reduced.
- 7Season with salt and pepper and serve with steamed rice.
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