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Poulet Yassa Senegalese Chicken

Savory Poulet Yassa Senegalese Chicken You’ll Love to Make

Poulet Yassa Senegalese Chicken combines flavorful marinated chicken with caramelized onions for a delightful dish.
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Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Senegalese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 thighs Chicken (bone-in, skin-on) Juicy and full of flavor.
  • 1 teaspoon Salt Essential for flavor.
For the Marinade
  • 2 cups Onions (sliced) Heart of the sauce.
  • 4 cloves Garlic (minced) Adds aromatic essence.
  • 2 lemons Lemons (juiced) Provides refreshing tang.
  • 2 tablespoons Dijon mustard Adds creamy texture.
  • 2 tablespoons Vinegar Intensifies acidity.
  • 1 teaspoon Ground pepper Introduces kick.
  • 1 cube Chicken bouillon (optional) Deepens umami flavor.
For Cooking
  • 2 tablespoons Vegetable oil For searing.
  • 1 leaf Bay leaf Adds herbal depth.
  • 1 whole Fresh chili pepper (optional) For customizing heat.
  • 1 cup Water or chicken broth Keeps chicken succulent.
To Serve
  • 2 cups Cooked rice Essential for soaking up sauce.

Equipment

  • large bowl
  • Skillet
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. In a large bowl, whisk together sliced onions, minced garlic, lemon juice, Dijon mustard, vinegar, ground pepper, salt, and chicken bouillon until well combined.
  2. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours or overnight.
  3. Preheat a large skillet over medium-high heat, add vegetable oil, and sear chicken thighs skin-side down for about 5 minutes.
  4. Flip the chicken and sear the other side for an additional 5 minutes. Remove from skillet.
  5. Lower heat and add reserved onions and leftover marinade. Cook for about 10 minutes until onions are soft.
  6. Return chicken to the skillet, add bay leaf and chili pepper, and nestle into the onion mixture.
  7. Pour in enough water or chicken broth to cover chicken halfway. Simmer for 30 to 40 minutes until cooked.
  8. Discard bay leaf and serve chicken over cooked rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Marinate overnight for maximum flavor. Use bone-in, skin-on thighs for the best results.

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