Yassa chicken (Poulet Au Yassa) is one of the dishes that will hit you with all the good atmosphere of Senegalese with each bite. I think it has enough lemon to keep things interesting with juicy chicken choked with sweet caramelized onions and tangy mustard. If you’re normally unclear about lemon chicken like I was, trust me, this recipe gets it just right.
I still remember the day when I grabbed many chicken thighs and legs on the market. (These sleazy supermarkets always know how to get you in!) These cuts made this Yassa chicken recipe juicy and flavorful, and quickly became the go-to recipe in my kitchen. Caramelized onions and Dijon mustard complement the lemon perfectly, making this dish shine and brighten everything without overwhelming it.
The extra magic, including Hot Peppers and Beyle Rev, adds subtle kicks and rustic depth, transforming this simple chicken into something truly special. Plus, it’s ridiculously versatile. Prepare it the day before and really sink those flavors, then grill or pan-fry for a weekday dinner or a stunning dinner party centerpiece.
What is Yassa Chicken?
Yassa chicken is a bold, citrus Senegalese dish with French talent born in the Casamance region. It starts with chicken marinated in a heap of lemon juice, mustard and onions. Then it’s cooked and simmered until everything is soft, tangy and full of flavor. Chili tips bring heat, while peanut or palm oil drizzles add that silky finish.
Traditionally served on rice is a kind of dish that proves that onions and lemons can steal shows. Think of it as a comfortable food with a West African twist. I’m talking about simple ingredients and unforgettable flavors.
How to make Yassa chicken
- trim Dry with excess fat chicken and a cloth or paper towel. Season with salt and pepper.
- Marinated – Add onion, 1 teaspoon garlic and Maggie to the chicken. Next, marinate the marriage in the fridge for at least 2 hours, preferably overnight. (Photo 1)
- I’ll preheat Coat the grill, griddle, or pan with a cooking spray.
- Sheer – Drain excess marinade from the chicken and reserve for the sauce. Bake chicken on a hot surface for 5 minutes, on each side for 5 minutes, or until browned. (Photo 2)
- heat Place the pan over medium heat and add the vegetable oil, remaining onions, garlic, beirelev, mustard and marinated. Cook for about 5 minutes. (Photo 3)
- addition Stew the grilled chicken towards the pan, simmer over low heat, then spoon lemon sauce over the chicken and coat it.
- Cook – Finally, add about a cup or chicken stock of water or chicken meat lightly seasoned with salt or chicken broth. Cover and cook until chicken is complete (18-20 minutes at an internal temperature of 165°/75°C). (Photo 4)
- serve – Adjust the seasonings as needed, turn off the heat and remove the bay leaf. Place the chicken on a plate, drizzle with sauce and garnish with the remaining lemon. enjoy!
Recipe Tips
- Replace the entire chicken just for bone bone, skin skin, breast, breast, or legs, depending on your preference and what’s on sale.
- For a milder version, reduce or skip hot peppers.
- To shake things up, try marinating fish and shrimp in the same yassa sauce and adding a coastal twist.
- Replace traditional white rice with brown rice, couscous or quinoa to add texture and variety.
- Don’t forget to drain excess marinade before grilling or frying.
- It is important to slowly caramelize the onions. Hurry them and miss the deep, sweet flavor that defines Yassa chicken.
Makeup and storage instructions
This dish is a superstar for makeup meals. Marinate chicken and onions the day before to enhance the flavor and tender the meat.
Leave completely cooled and then store in an airtight container in the fridge for 3-4 days. You can also freeze the portion for 2-4 months. Thaw this overnight before reheating.
What is Yassa Chicken?
Traditionally, Yassa chicken is served on fluffy white rice or couscous, absorbing its delicious sauce. For a complete meal, roll it up with the side of fried plantains. Don’t forget about crusty breads or injeras, as you shouldn’t shatter all the last drops of wasted sauce and waste them!
More sensational Senegalese recipes
See how to make it
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This blog post was first published in January 2013 and updated with more tips, gorgeous photos and videos
