Allergens: Gluten-Free | Dairy-Free | Nut-Free | Low-Carb Friendly
Cuisine: Senegalese / West African
Follow on Instagram: @simplycookingx

Yassa Poulet is a deeply flavorful chicken dish from Senegal’s Casamance region, now beloved throughout West Africa. Marinated in lots of lemon juice, mustard, garlic, and onions, the chicken is traditionally grilled or seared before being braised in its marinade, which transforms into a rich, tangy-sweet sauce. This dish embodies Senegalese hospitality and the power of a few fresh, bold ingredients. It’s often served with rice, but can easily pair with low-carb or gluten-free alternatives for a modern healthy twist.

Ingredients (Serves 4)

• 1 kg bone-in chicken thighs or drumsticks
• 4 large onions, thinly sliced
• ½ cup fresh lemon juice
• 2 tbsp Dijon mustard
• 4 garlic cloves, minced
• 1 small chili (optional), sliced
• 4 tbsp olive oil
• 1 cup chicken broth or water
• Salt & black pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Marinate Chicken:
   • Combine lemon juice, mustard, garlic, chili (if using), salt, and pepper. Toss chicken and onions in the marinade. Refrigerate for 2–4 hours (or overnight).
2. Sear Chicken:
   • Remove chicken from marinade (reserve onions). In a pan, heat 2 tbsp oil and brown chicken pieces on all sides. Set aside.
3. Caramelize Onions:
   • In the same pan, add remaining oil and onions from the marinade. Cook until softened and lightly caramelized (10–15 minutes).
4. Simmer:
   • Return chicken to the pan. Add broth. Cover and simmer 25–30 minutes until chicken is tender and sauce is thickened. Adjust seasoning.
5. Serve:
   • Garnish with parsley. Serve with rice, couscous, or cauliflower rice for a low-carb version.

Dietary Substitutions & Allergen Swaps

• Low-Carb: Use cauliflower rice or steamed greens instead of traditional white rice.
• Oil-Free: Sear chicken and cook onions with broth instead of oil.
• No Mustard? Try apple cider vinegar and a pinch of turmeric for tang.
• Vegan Version: Substitute chicken with tofu or tempeh and use vegetable broth.

Chef’s Tips

• Marination Magic: Longer marination = deeper flavor. Overnight is ideal.
• Bold Onion Flavor: Don’t rush the onion caramelization—it builds the sauce’s body.
• Spice It Up: Add Scotch bonnet for authentic heat if desired.

Wine Pairing

Pair with a zesty Sauvignon Blanc or dry Chenin Blanc to match the citrusy profile. A light Grenache Rosé also works well with the tangy richness.

Nutrition Information (Per Serving)

Frequently Asked Questions

Q: Can I bake the chicken instead of searing?
A: Yes—roast at 200°C (400°F) until golden, then add to the onion sauce to finish.

Q: Is Yassa traditionally spicy?
A: It can be! Use chili to your heat preference. Scotch bonnet is traditional in many regions.

Q: What does “Yassa” mean?
A: It refers to the method of marinating and simmering meat (or fish) in onion-lemon sauce.

Q: Can this be made in advance?
A: Yes—it tastes even better the next day after the flavors meld.

Bring bold West African flavor to your table with this zesty Yassa Poulet! Try it and tag @simplycookingx using #GlobalCuisineSeries — we love sharing your globally inspired kitchen magic!