Yassa Poulet (Senegalese Lemon Onion Chicken)
Local name: Yassa poulet
In short: Chicken marinated in lemon, mustard and garlic, then simmered under a mountain of soft onions until the sauce turns glossy, tangy and sweet. It takes about 1 h 25 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h
- Resting
- 2 h
- Total
- 1 h 25 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 580 kcal
Yassa is Senegal's long love affair with onions. Chicken rests for a few hours in a sharp mix of lemon juice, mustard and garlic, then simmers with a huge pile of sliced onions that melt into a glossy, tangy sauce. It is cooked for family lunches and celebrations across the country, and the same method works with fish or lamb. Serve it over plain white rice so every spoonful of sauce is used.
Instructions
- Whisk the lemon juice, mustard, garlic, salt and pepper in a large bowl. Add the onions, chili and chicken and toss well. Cover and refrigerate for at least 2 hours, or overnight.
- Lift the chicken out of the marinade, shaking off the onions, and pat it dry. Keep the onions, chili and every drop of liquid.
- Heat half the oil in a wide heavy pot over medium-high heat. Brown the chicken for 4 minutes per side until golden, then set it aside.
- Add the remaining oil, the marinade onions, the chili and the marinade liquid to the pot. Cook over medium heat for 15 minutes, stirring often, until the onions soften and turn translucent without browning.
- Add the bay leaves and water, then nestle the chicken into the onions. Cover and simmer on low heat for 30 minutes. Meanwhile, cook the rice according to the package directions.
- Uncover and cook 10 more minutes, until the chicken reaches 74°C (165°F) and the sauce is thick. Taste and add lemon juice or salt if needed.
- Serve hot over the rice, spooning plenty of onion sauce on top. Remove the chili before serving, or leave it on the table for those who want heat.
Tips
- Do not brown the onions. Gentle cooking keeps the sauce sweet and pale gold, while browned onions turn it bitter.
- Finish the browned chicken on a hot grill or under the oven broiler for a smoky edge before it goes into the sauce. Fish or lamb can replace the chicken.
Questions and answers
Can I marinate yassa chicken overnight?
Yes, and many cooks prefer it. Overnight in the fridge gives a deeper flavor, but do not go past 24 hours or the lemon will make the meat stringy.
How long does leftover yassa keep?
Up to 4 days in the fridge in a covered container, and the flavor improves. It also freezes well for up to 3 months, though the onions soften further.
Is yassa spicy?
It is tangy first and mildly hot second. Leaving the chili whole gives aroma with little heat, while slicing it open makes the sauce much hotter.
How long does it take to make Yassa Poulet (Senegalese Lemon Onion Chicken)?
About 1 h 25 min in total: 25 min of preparation and 1 h of cooking.
How many calories are in Yassa Poulet (Senegalese Lemon Onion Chicken)?
About 580 kcal per serving, with 32 g of protein, 56 g of carbohydrates and 25 g of fat. These values are estimates.
Nutrition per serving
| Calories | 580 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 56 g |
| Fat | 25 g |
| Fiber | 4 g |
| Sugar | 9 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
