This Senegalese recipe for Chicken Yassa (our Poulet Yassa Senegalais) is a very popular recipe in West Africa. We love the combination of savory and spicy flavor that’s perfectly complemented by the bright acidity of the lemon juice. For this recipe, we cut up a whole chicken, but you can use an already cut up chicken, or your favorite chicken parts, although we do recommend skin on chicken for this recipe. This is a great recipe to use with chicken thigh and leg quarters! Let us know what you thought of this recipe in the comments below!
- 1 Whole Chicken (cut into pieces)
- 4 Yellow Onion (thinly sliced)
- 1 Jalapeño Pepper (de-stemmed)
- 1 cup Lemon Juice
- 1/2 cup Olive Oil
- 1/4 cup Stone Ground Mustard
- 4 clove Garlic (crushed)
- 2 Tbsp Vegetable Oil
- 1.5 cup Chicken Broth
Add the chicken pieces, sliced onion, and jalapeño to a large bowl. Combine the lemon juice, olive oil, Dijon mustard, and garlic in a separate bowl and whisk together. Pour over top of the chicken, and then cover the bowl with plastic wrap. Marinate in the refrigerator for 4 – 24 hours.
After marinating, remove the chicken from the marinade and set aside. Add vegetable oil to a large Dutch oven, and heat to medium high heat. Add the chicken pieces, and brown on each side. Once browned, remove and set aside.
Remove the jalapeño from the marinade and discard. Add the onions and marinade into the Dutch oven, and cook for 5 minutes, until the onions start to soften. Remove the onions from the pot and set aside.
Return the chicken to the Dutch oven, and pour in chicken broth. Mound the onions on top of the chicken, and cover the Dutch oven. Place into an oven preheated to 350ºF and cook for 1 hour and 15 minutes, until the chicken reaches 165ºF.
Once cooked, serve the chicken over cous cous or white rice with the onions on top, and garnished with parsley. Enjoy!