Senegal | Poultry | Chicken | Onions | Grilling

Poulet Yassa

(Senegalese chicken with onions)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Chicken, whole cut into serving pieces 2-3 lbs
Onions sliced thin 4-6 each
Chili pepper minced 1-3 each
Lemons juice only 4-5 each
Dijon mustard (opt.) 2 Tbsp
Peanut or other oil 1/4 cup
Salt & pepper to season

METHOD

Basic Steps:  Marinate → Grill or Broil → Sauté → Simmer
  1. Mix all the ingredients together in a stainless steel or glass dish. Let marinate at least overnight.
  2. Remove the chicken pieces, wipe dry, and grill, broil or sauté them till well browned. Set aside.
  3. Heat 2-3 Tbsp oil in a large pot over medium heat. Remove the onions from the marinade and sauté for 8-10 minutes till well wilted and starting to brown.
  4. Add the rest of the marinade and the browned chicken pieces. Simmer over medium-low heat until cooked through, about 30-40 minutes.
  5. Adjust seasoning and serve with rice, fufu or couscous.

VARIATIONS

  • Sometimes vegetables are added to the pot to stretch the meat and add more flavor. Add 2-3 chopped carrots, 1/2 head of chopped cabbage or a handful of green olives when you bring the marinade to simmer.
  • Half the lemon juice can be replaced with vinegar. Cider vinegar works well.
  • Poisson Yassa: Substitute 2-3 lbs firm fish filets for the chicken. Marinating time need only be 1-2 hours in this case. Simmer the marinade without the fish for 10-15 minutes, then add the marinated grilled fish and simmer for 10 minutes more.
  • Cubed lamb or mutton may be substituted for the chicken.

NOTES

  • Poulet yassa is a famous Senegalese dish that has become popular throughout Western Africa. The long marinating period helps to tenderize the often tough poultry found in region.