Poulet Yassa (Onion-Lemon Chicken)
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The Tale of Poulet Yassa (Onion-Lemon Chicken)
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Poulet yassa, chicken marinated in lemon, mustard, and a mountain of caramelized onions, originated in the Casamance region of southern Senegal, traditionally attributed to Diola cooks. Its tangy, deeply savory onion sauce has made it one of Senegal's most beloved and widely exported dishes.
Ingredients
Scale:· 6 servings
- 8 chicken thighs
- 6 onions, thinly sliced
- 1/2 cup lemon juice
- 1/4 cup mustard
- 1/4 cup vegetable oil
- 4 cloves garlic, minced
- 2 scotch bonnet peppers, whole
- 2 bay leaves
- 1 cup chicken stock
Instructions
- 1Marinate chicken with lemon juice, mustard, garlic, and half the onions for at least 1 hour.
- 2Remove chicken from marinade, reserving the liquid, and grill or pan-sear until browned.
- 3In a large pot, cook the remaining onions in oil over low heat until deeply caramelized, about 20 minutes.
- 4Add the reserved marinade, bay leaves, whole scotch bonnets, and chicken stock.
- 5Nestle the browned chicken into the onions and simmer 20-25 minutes until tender.
- 6Serve over white rice with plenty of the onion sauce.
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