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Poulet Yassa is my ultimate answer to bold comforting chicken when I want to impress friends or simply bring some Senegalese sunshine to the dinner table. The marinade makes the chicken wonderfully tender and tangy with layers of savory sweetness. Every bite feels like a little celebration of West African flavor.
I tried Poulet Yassa for the first time at a potluck and soon recreated it with my own twist. Now my family requests it any time they smell onions and lemon in the kitchen.
Ingredients
- Chicken thighs: for juicy flavorful results and extra richness
- Olive oil: adds smoothness and helps crisp the chicken skin opt for a quality oil for best taste
- Onions: thinly sliced to build sweetness and make an irresistible sauce pick heavy firm onions
- Garlic cloves: minced to deepen the flavor use fresh cloves for punch
- Dijon mustard: brings sharpness and complexity whole grain or spicy brown also work
- Chicken broth: keeps everything tender and blends flavors choose low sodium if possible
- Lemon juice: infuses brightness and helps tenderize use fresh lemons for best results
- Smoked paprika: gives deep earthy warmth look for Spanish smoked if possible
- Cayenne pepper: for just enough gentle heat adjust to your preference
- Bouillon powder: brings extra savoriness a good substitute for stock
- Salt: essential for rounding out flavors taste and adjust as needed
Step-by-Step Instructions
- Prep the Chicken and Vegetables:
- Start by washing and patting dry the chicken thighs. Thinly slice the onions and finely mince your garlic. These prep steps make the rest of the process smooth and fast.
- Marinate for Maximum Flavor:
- Place chicken thighs in a large mixing bowl. Add your garlic onions lemon juice mustard smoked paprika cayenne pepper bouillon powder and salt. Use your hands to coat everything evenly. Cover and chill in the fridge for at least two hours or overnight for even more flavor.
- Brown the Chicken:
- Heat olive oil in a large skillet or Dutch oven over medium-high. Remove the chicken from the marinade scraping off the extra marinade and onions but keep them aside. Sear each piece for four to five minutes per side until deeply golden and crisp. This step locks in juices and sets the flavor base.
- Caramelize the Onions:
- In the same skillet add the reserved onions and marinade. Let them cook gently over low to medium-low heat for about five minutes until they turn soft and golden. This slow cooking makes the onions sweet and rich.
- Simmer to Finish:
- Return the browned chicken to the pan with the caramelized onions. Pour in chicken broth making sure the liquid comes about halfway up the chicken. Simmer uncovered for fifteen to twenty minutes until the chicken is cooked through and the sauce is glossy and thickened. Taste for salt and adjust as needed.
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The tart brightness from lemon juice is my favorite part of this dish. I remember my aunt testing five brands of mustard until we found one just right for Yassa. Now it is a family joke that no grocery trip is complete without a new mustard contender.
Storage tips
Poulet Yassa keeps very well in the refrigerator for up to three days. The flavors deepen overnight which makes leftovers even better. Be sure to store in a sealed container and reheat gently on the stovetop or in the microwave. If you freeze it let it thaw overnight before reheating and stirring well to reincorporate the sauce.
Ingredient substitutions
If you cannot find dijon mustard try whole grain or spicy brown mustard. Lime juice or high quality bottled lemon juice can work when you are out of fresh lemons. Chicken breasts are fine if you prefer white meat just be extra careful not to overcook them. Craving more heat Add diced habanero or scotch bonnet for fiery flavor.
Serving suggestions
Traditionally Poulet Yassa is served over a big bed of steamed white rice. It is also delicious with couscous or warm crusty bread. I like to scatter fresh chopped parsley or cilantro on top before serving. Pair with a bright simple salad for a complete meal.
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Cultural context
Poulet Yassa comes from the Casamance region in southern Senegal and is often served at gatherings and family celebrations. It is a beloved comfort food across West Africa where every family puts their own spin on the marinade. This dish celebrates the vibrance and hospitality of Senegalese home cooking.
Recipe FAQs
- → How do you get the best flavor from Poulet Yassa?
Marinate the chicken for at least two hours, preferably overnight. This step lets the lemon, dijon mustard, and spices deeply infuse the meat, resulting in a more flavorful and tender dish.
- → What can I serve with Poulet Yassa?
Poulet Yassa pairs beautifully with steamed white rice, but it also goes well with couscous or crusty bread to soak up the tangy sauce.
- → Can I adjust the spice level?
Absolutely. Vary the amount of cayenne pepper or add fresh chilies for more heat, or reduce them if you prefer a milder taste.
- → Are there substitutions for dijon mustard?
You can use whole-grain mustard or spicy brown mustard as an alternative. The flavor will shift slightly, but the dish will still be delicious and aromatic.
- → How do you ensure juicy chicken in this dish?
Brown the chicken well before simmering with onions. This locks in moisture and flavor, keeping each piece succulent until serving time.