Poulet Yassa Senegalese Chicken (Print)

Marinated chicken cooked with caramelized onions, lemon, and mustard, inspired by West African culinary tradition.

# Ingredients:

→ Poultry

01 - 4 chicken thighs

→ Produce

02 - 2 large onions, thinly sliced
03 - 3 garlic cloves, minced

→ Condiments

04 - 2 tablespoons Dijon mustard
05 - 1 cup chicken broth
06 - 60 millilitres lemon juice

→ Oils & Fats

07 - 3 tablespoons olive oil

→ Spices & Seasoning

08 - 1 teaspoon smoked paprika
09 - 0.5 teaspoon cayenne pepper
10 - 1 teaspoon bouillon powder
11 - 0.5 teaspoon salt, or to taste

# Steps:

01 - Wash and dry the chicken thighs thoroughly. Slice the onions thinly. Mince the garlic cloves.
02 - Combine the chicken, minced garlic, sliced onions, lemon juice, Dijon mustard, smoked paprika, cayenne pepper, bouillon powder, and salt in a large bowl. Mix well, cover, and refrigerate for at least 2 hours or overnight.
03 - Remove chicken from the marinade. Scrape off excess marinade and onions, reserving the mixture. Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken on both sides for 4-5 minutes until golden brown, then transfer to a plate.
04 - Add remaining olive oil to the pan if needed. Add the reserved onions and marinade. Cook on low to medium-low heat, stirring, for about 5 minutes until the onions are softened and begin to caramelize.
05 - Return browned chicken thighs to the pan with the onions. Pour in the chicken broth. Simmer uncovered for 15-20 minutes on medium heat, or until the chicken is fully cooked and the sauce has reduced slightly.
06 - Taste for salt and adjust seasoning as needed before serving.

# Notes:

01 - Marinate chicken longer for deeper flavour; overnight marination enhances tenderness.
02 - Use freshly squeezed lemon juice for the brightest taste. Bottled lemon or lime juice can be substituted if needed.
03 - Increase or decrease cayenne pepper to control spice level.
04 - Try adding whole-grain or spicy brown mustard in place of Dijon for a different character.
05 - Chopped bell peppers or fresh hot peppers may be added for more colour and heat.
06 - Ensure the chicken is well browned before returning to the onions for optimal flavour.
07 - Add bay leaf or freshly ground black pepper if desired.

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