📝 About This Recipe
Hailing from the Casamance region of Senegal, Poulet Yassa is a beloved West African masterpiece that celebrates the transformative power of onions and citrus. This dish features succulent chicken marinated in a tangy blend of lemons, mustard, and a mountain of caramelized onions, then slow-cooked to tender perfection. It is a vibrant, soul-warming staple that perfectly balances sharp acidity with a deep, savory sweetness, making it a true icon of Halal African cuisine.
🥗 Ingredients
The Chicken & Marinade
- 3-4 lbs Whole Chicken (cut into 8 pieces, skin-on for flavor)
- 6 large Yellow Onions (thinly sliced into half-moons)
- 1/2 cup Lemon Juice (freshly squeezed (about 4-5 lemons))
- 3 tablespoons Dijon Mustard (adds depth and tang)
- 1/2 cup Peanut Oil (divided; or any neutral vegetable oil)
- 6 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1-2 Scotch Bonnet or Habanero Pepper (pierced but left whole for mild heat, or minced for spicy)
The Braise & Seasoning
- 1 cup Chicken Broth (Halal certified)
- 2 pieces Bay Leaves (dried)
- 1/2 cup Pitted Green Olives (optional but traditional)
- 2 medium Carrots (peeled and sliced into rounds)
- 1 teaspoon Black Pepper (freshly cracked)
- to taste Salt (be generous with the marinade)
👨🍳 Instructions
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1
In a very large glass bowl or heavy-duty gallon freezer bag, combine the sliced onions, lemon juice, mustard, 1/4 cup of oil, garlic, ginger, salt, and pepper. Mix well until the onions are fully coated.
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2
Add the chicken pieces to the onion mixture. Massage the marinade into the meat, ensuring every piece is submerged under the onions. Add the whole Scotch Bonnet pepper to the bag.
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3
Seal and refrigerate for at least 4 hours, though overnight (up to 12 hours) is highly recommended for the most tender, flavor-infused chicken.
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4
When ready to cook, remove the chicken from the marinade, shaking off any excess onions. Set the onion marinade aside; do not discard it!
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5
Heat 2 tablespoons of oil in a large, heavy-bottomed Dutch oven or deep skillet over medium-high heat. Brown the chicken pieces in batches until the skin is golden and crispy, about 5-7 minutes per side. Remove chicken and set aside on a plate.
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6
In the same pot, add the remaining oil if needed. Pour in the entire onion marinade (including the liquid and the whole chili).
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7
Sauté the onions over medium heat, stirring frequently. This is the most important step: cook them for 15-20 minutes until they soften completely and turn a deep, golden caramel color.
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8
Once the onions are caramelized, stir in the sliced carrots and pitted green olives.
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9
Nestle the browned chicken pieces back into the bed of onions. Pour in the chicken broth and add the bay leaves.
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10
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid.
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11
Simmer for 30-35 minutes, or until the chicken is falling-off-the-bone tender and the sauce has thickened into a jammy consistency.
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12
Remove the whole Scotch Bonnet pepper and bay leaves before serving. Taste the sauce and add more salt or a squeeze of fresh lemon if needed to brighten the flavors.
💡 Chef's Tips
Don't skimp on the onions; they melt down significantly and form the body of the sauce. If you have a grill, try grilling the marinated chicken over charcoal before braising it for an authentic 'Yassa au Feu de Bois' smoky flavor. Use a Dutch oven or cast iron pot to ensure even heat distribution and prevent the onions from burning. If the sauce is too tart, a pinch of sugar can help balance the acidity of the lemons. Always use fresh lemon juice; bottled juice lacks the aromatic oils necessary for a true Yassa.
🍽️ Serving Suggestions
Serve over a generous bed of fluffy white jasmine or basmati rice to soak up the onion gravy. Pair with a side of fried sweet plantains (alloco) for a sugary contrast to the tart chicken. A simple side of steamed cabbage or a fresh cucumber and tomato salad adds a nice crunch. For a traditional drink pairing, serve with cold Bissap (Hibiscus tea) or Bouye (Baobab fruit juice). Provide extra lime wedges on the table for those who love an extra citrus punch.