Welcome to a culinary journey that will transport you to the vibrant streets of Senegal. Poulet Yassa, a beloved West African dish, offers a burst of flavors that combines tender chicken with zesty marinade. I’m thrilled to share my treasured recipe, the result of my passion for global cuisine. Join me in creating a mouthwatering Poulet Yassa that’ll leave your taste buds dancing.
Poulet Yassa (Senegalese chicken) recipe
Poulet Yassa (Senegalese Chicken) Recipe
A popular, Senegalese dish, this tender chicken is marinated in an onion-lemon-vinegar mixture that then cooks down into a completely delectable sauce that is amazing.
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Servings: 6 people
Calories: 285kcal
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Ingredients
- 3 chicken breasts de-skin, de-bone, and cut horizontally into two-piece each
- ½ cup groundnut
- oil or any cooking oil
- 4 medium onions
- 8 tablespoons cider vinegar
- 1 bay leaf
- 8 tablespoons lemon juice
- 2 tablespoons Dijon substitute with stone-ground mustard
- 4 garlic cloves
- 1 jalapeno pepper
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 2 tablespoon groundnut or any cooking oil
- 1 tablespoon salt
Instructions
- Chop the onions, mince the garlic cloves, remove the seeds from the jalapeno pepper and chop up.
- Mix all ingredients except the last 2 tablespoons of oil in a large zip-top bag and let the chicken marinate in the refrigerator for 8 hours or preferably overnight. Remove the chicken from the bag when you are ready to cook, but keep the marinade.
- Heat a large saucepan over medium heat and add 2 teaspoons of oil. As soon as it heats up, add the chicken and sauté on both sides for two minutes. Remove and place on a plate.
- Scoop the onions from the marinade bag with a perforated spoon, put them in the hot pan, and simmer for 5 minutes. Add the rest of the marinade and allow it to boil. Cook for 10 minutes over medium heat.
- Keep cooking the marinade until it turns into a sauce (about 20 minutes). Reduce heat to low, add the chicken to the sauce, cover and simmer until chicken is tender (about 10-15 minutes longer).
- Serve with rice
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Notes
Please don’t skip the onions, lemon, and hot pepper. You will be missing out a whole lot if you do.
Nutrition
Calories: 285kcal | Carbohydrates: 12g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1358mg | Potassium: 677mg | Fiber: 3g | Sugar: 4g | Vitamin A: 137IU | Vitamin C: 18mg | Calcium: 47mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Preparation Method: Oven-Baked Poulet Yassa
Ingredients:
- 3 pounds (1.4 kg) chicken, cut into pieces
- 5-6 large onions, thinly sliced
- 4 cloves of garlic, minced
- 1 tablespoon Dijon mustard
- 1 cup lemon juice
- 1/2 cup white vinegar
- 1/4 cup vegetable oil
- 2-3 scotch bonnet or habanero peppers, finely chopped (adjust to your spice preference)
- 1 teaspoon dried red pepper flakes (optional, for extra heat)
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
- Steamed rice or couscous for serving
Instructions:
- In a large bowl, combine the chicken pieces, garlic, mustard, lemon juice, white vinegar, vegetable oil, scotch bonnet peppers, and dried red pepper flakes. Mix everything well to ensure the chicken is coated in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 2-3 hours, or overnight for the best flavor.
- Preheat your oven to 375°F (190°C).
- In a large ovenproof dish, spread out the thinly sliced onions to create a bed for the chicken.
- Place the marinated chicken pieces on top of the bed of onions. Pour any remaining marinade over the chicken.
- Add bay leaves to the dish, distributing them evenly.
- Cover the dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes.
- After 45 minutes, remove the foil and baste the chicken with the juices. Continue baking uncovered for an additional 30-45 minutes, or until the chicken is tender and the onions have caramelized.
- If you prefer a slightly charred finish, you can place the dish under the broiler for a few minutes, but be sure to keep a close eye on it to avoid burning.
- Once the chicken is cooked through and the onions are beautifully caramelized, remove the dish from the oven.
- Garnish your oven-baked Poulet Yassa with fresh parsley or cilantro for a burst of color and added flavor.
- Serve this delightful Senegalese dish with steamed rice or couscous. The onions and marinade create a rich, tangy sauce that beautifully complements the tender, oven-baked chicken.
Tips for making Poulet Yassa
Cooking Tips
- Marinating Time: Patience is key. Give the chicken ample time to marinate. For the most flavorful results, let it marinate for at least 2-3 hours, or better yet, overnight. This allows the chicken to absorb all the zesty flavors of the marinade.
- Onion Slicing: When slicing the onions, aim for thin and even cuts. The onions serve as the base of the dish, and uniform slices will ensure they caramelize beautifully.
- Choose the Right Peppers: Scotch bonnet or habanero peppers are traditionally used, but you can adjust the quantity to suit your heat tolerance. Be cautious when handling these spicy peppers and avoid touching your face.
- Adjust Cooking Time: If using an alternative method like oven baking, keep a close eye on the chicken. It should be tender and fully cooked without drying out. You can finish it under the broiler for that classic char if desired.
- Serve Hot: Poulet Yassa is best enjoyed piping hot. Serve it immediately when the chicken is at its most succulent, and the flavors are at their peak.
Serving Suggestions
- Sides: Serve your Poulet Yassa with steamed rice, couscous, or even a crusty baguette. The grains and bread help soak up the flavorful sauce.
- Garnishes: Freshen up the dish with a handful of chopped fresh parsley or cilantro. The bright green garnish adds a pop of color and a refreshing herbal note.
- Beverages: Complement the spicy kick of Poulet Yassa with a cool beverage. Try a glass of hibiscus or mint iced tea, or opt for a classic pairing like a crisp Sauvignon Blanc or a cold local beer.
- Pickles: Some enjoy a side of spicy pickles or chutney for an extra kick of heat and acidity.
- Lemon Wedges: Provide lemon wedges at the table. A drizzle of fresh lemon juice can further brighten the flavors.
Frequently Asked Questions about Poulet Yassa
- Can I prepare Poulet Yassa in advance? Absolutely! In fact, Poulet Yassa often tastes even better the next day as the flavors meld. Simply reheat it gently on the stove or in the microwave.
- How can I adjust the spiciness of Poulet Yassa? You can control the heat by varying the quantity of Scotch bonnet or habanero peppers. Remove the seeds and membranes for milder heat or add more for an extra kick.
- Can I use boneless chicken for Poulet Yassa? Yes, you can use boneless chicken pieces if you prefer. They’ll cook faster and are easier to eat, especially for smaller cuts like chicken breasts.
- What’s the best way to store leftovers? Store any leftover Poulet Yassa in an airtight container in the refrigerator. It can be reheated and enjoyed within 2-3 days.
- Can I freeze Poulet Yassa? Freezing is possible, but it can slightly alter the texture of the onions. If you choose to freeze it, store it in a freezer-safe container for up to 3 months. Thaw and reheat before serving.
Explore the flavors of Senegal with Poulet Yassa – a marinated chicken delight. Master the recipe, discover serving suggestions, and satisfy your taste buds. Share and subscribe for more culinary adventures.
I'm Kelly Atkinson, with a passion for dissecting the world of home goods. My reviews stem from thorough testing and a love for sharing detailed insights. Each piece I write offers a glimpse into my explorative journey, aiming to guide readers to informed choices with authenticity and precision, making every review a blend of exploration and expertise.
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