Yassa Poulet
Yassa Poulet is a classic Senegalese dish featuring chicken marinated in a tangy lemon and onion mixture. The chicken is then seared and slow-cooked with caramelized onions, creating a rich and flavorful stew. It's often served over rice and makes for a satisfying main course.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 656 kcal
Allergen information: may contain mustard, peanuts, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 800 gchicken thigh, bone-in, skin-on
- 4 pcsyellow onion, thinly sliced
- 3 pcslemon, juiced
- 2 tbspdijon mustard
- 4 clovegarlic, minced
- 2 pcsbay leaf
- 1 pcsscotch bonnet pepper, whole (optional for heat)(optional)
- 3 tbsppeanut oil
- 1 cupchicken broth
- 0.5 cupgreen olive, pitted
- 2 pcscarrot, peeled and sliced
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
large bowl · dutch oven · cutting board · knife
The method
Step by step
- 1
In a large bowl, combine the sliced yellow onions, lemon juice, Dijon mustard, minced garlic, bay leaves, salt, and black pepper. If using, add the whole Scotch bonnet pepper.
About 5 min
Cook’s note: Wear gloves when handling Scotch bonnet peppers to avoid skin irritation.
- 2
Add the chicken thighs to the onion mixture, ensuring each piece is well coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight.
About 2 hr
Cook’s note: Marinating overnight will yield the most flavorful chicken.
- 3
Remove the chicken from the marinade, reserving the marinade and onions. Pat the chicken dry with paper towels.
About 2 min
Cook’s note: Drying the chicken helps achieve a better sear.
- 4
Heat peanut oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 1 min
- 5
Sear the chicken thighs, skin-side down first, until golden brown and crispy, about 4-5 minutes per side. Remove the seared chicken from the pot and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches if necessary.
- 6
Reduce the heat to medium. Add the reserved marinated onions and bay leaves to the pot. Cook, stirring occasionally, until the onions are deeply caramelized and translucent, about 15-20 minutes.
About 20 min
Cook’s note: Scrape up any browned bits from the bottom of the pot as the onions cook; these add flavor.
- 7
Pour in the chicken broth and bring to a simmer, stirring to deglaze the pot. Add the green olives and sliced carrots.
About 5 min
- 8
Return the seared chicken thighs to the pot, nestling them into the onion mixture. If using the Scotch bonnet, ensure it's submerged.
About 1 min
- 9
Cover the pot and reduce the heat to low. Simmer for 30-40 minutes, or until the chicken is cooked through and tender.
About 40 min
Cook’s note: The chicken is done when an internal thermometer reads 74°C (165°F).
- 10
Taste and adjust seasoning as needed. Remove the bay leaves and Scotch bonnet pepper before serving.
About 1 min
Cook’s note: If you prefer less heat, remove the Scotch bonnet earlier or don't break it open.
- 11
Serve the Yassa Poulet hot, typically over steamed white rice.
Per serving
Nutrition
- Calories
- 655.5kcal
- Protein
- 56.3g
- Carbs
- 27.8g
- Fat
- 36.5g
- Fibre
- 7g
- Sugar
- 10.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Yassa Poulet in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through.
More recipes
All recipesdessert
Eton Mess
A classic British dessert featuring a delightful combination of crushed meringues, fresh strawberries, and whipped cream. It's a simple yet elegant treat that requires no cooking, perfect for a quick and impressive dessert.
15 min 268 kcalsnack
Moo Ping (Thai Grilled Pork Skewers)
Moo Ping are popular Thai street food skewers featuring tender, marinated pork grilled to perfection. The pork is infused with a sweet and savory sauce, making it an irresistible snack or appetizer. This recipe yields juicy, flavorful skewers that are easy to prepare at home.
2 hr 35 min 386 kcalside dish
Bulgur Pilaf
This simple bulgur pilaf is a staple side dish in Turkish cuisine, offering a nutty flavor and satisfying texture. It's quick to prepare and makes a great accompaniment to many main courses. The pilaf is naturally vegan and full of wholesome grains.
35 min 353 kcalsalad
Kale and Apple Salad
This refreshing kale and apple salad combines the crispness of apples with the tender chewiness of kale, all tossed in a bright lemon-tahini dressing. It's a simple yet satisfying vegan meal or side dish that comes together quickly.
25 min 202 kcalmain course
Poisson Braisé
This Senegalese braised fish dish features tender fish cooked in a vibrant tomato and vegetable sauce. It's a flavorful and comforting meal that is traditionally served with rice or couscous.
1 hr 15 min 356 kcalbreakfast
Firfir
Firfir is a traditional Ethiopian breakfast dish made from shredded injera bread simmered in a flavorful berbere sauce. It's a satisfying and aromatic meal, often enjoyed with a side of yogurt or a fried egg. This recipe offers a quick and delicious way to prepare it at home.
25 min 378 kcalmain course
Vegan Barszcz Czerwony
This vibrant red beet soup is a classic Polish comfort food, made vegan with a rich vegetable broth base. Earthy beets are balanced with a touch of sweetness and acidity, creating a deeply flavorful and nourishing soup. It's perfect for a cozy meal.
1 hr 20 min 124 kcal