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Senegalese Chicken Yassa. Image source: Je Suis un Petit Cuisinier licensed under CC BY 2.0

Senegalese Chicken Yassa

Senegal
Sedi Djentuh
Senegalese Chicken Yassa, or better still Poulet Yassa, is a peculiar Senegalese dish traditionally prepared with tender chicken, lots of caramelized onions, dijon mustard, lemony sauce, hot peppers, olive oil, and other spices. It has a tangy, smoky taste that’s irresistible!
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Prep Time 2 hours
Cook Time 1 hour
Total Time 3 hours
Course Main Course
Cuisine African
Servings 5
Calories 257 kcal

Equipment

Oven
Grill
Skillet

Ingredients
  

  • Spices
  • 1 tsp Salt
  • 2 Hot pepper
  • 2 tsp Olive Oil
  • 1 Lemon juiced
  • 1 tsp Black pepper
  • 3 tsp Dijon Mustard
  • 1 tsp Chicken Stock
  • 1 ½ cup Chicken Broth
  • 4 Large Onions Sliced
  • 1 ½ kilo Chicken Thighs
  • 1 teaspoon dried parsley
  • 3 Cloves Of Garlic Peeled

Instructions
 

  • Wash your chicken and place it in a large bowl. Make a few slits on the chicken to allow the spices to penetrate easily.
  • You can chop the garlic or blend it with other spices, and add salt.
  • In a large bowl, mix the garlic, 1 teaspoon black pepper, 1 teaspoon dried parsley, other spices and salt with the sliced onions, olive oil, lemon juice, and Dijon mustard.
  • Use the mixture to marinate the chicken. You can also choose to marinate the chicken with just the spices.
  • Leave it in the fridge for 2 hours to properly marinate. For the best result, it's best to leave your chicken in the mixture and let it marinate in the fridge overnight.
  • Take the chicken out of the mixture and place it aside.
  • Preheat the oven to 400°F. You can choose to use a skillet or grill.
  • Place the chicken on a sheet pan and bake at 400°F for 30 minutes until golden brown. You can insert an instant-read thermometer into the thickest part of the chicken, and it should read between 165°F-175°F.
  • In a pan, add 2 tablespoons of olive oil. Then add the onion mustard mixture. Saute, stirring occasionally, for about 10 minutes. The onions should be gauzy and start to take on a golden-brown color.
  • Add the chicken stock, to the onions. Reduce the heat to medium-low and simmer for 5 minutes. The onions should be golden and caramelized. You’ll also notice that the stock should have thickened slightly.
  • Add cooked chicken to the onion mustard sauce using tongs since it’s still hot. Place the chicken thighs in the onion mustard sauce and let it simmer for another 10 minutes then turn the heat off.
  • Your nutritious Senegalese Chicken Yassa is ready and you can serve it hot with rice.

Video

Nutrition

Calories: 257kcalCarbohydrates: 5.5gProtein: 35gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1.6gMonounsaturated Fat: 5.9gCholesterol: 93mgSodium: 331mgFiber: 1.2gSugar: 2g
Keyword Chicken, Dijon Mustard, Lemon juice, Onion, Senegalese Chicken Yassa