Senegalese Chicken Yassa: Simple & Flavorful Traditional Recipe

Main Dish

Discover the authentic taste of West Africa with Chicken Yassa, one of the signature dishes of Senegalese cuisine. Also known as Yassa Poulet, this fragrant and spicy main course captivates from the first taste thanks to its perfect balance of acidity, sweetness and savoriness.

The chicken, marinated with fresh lemon juice, mustard and chili pepper, is slow-cooked along with stewed and caramelized onions, which release all their aroma. The result is a dish with an intense and enveloping flavor, perfect to accompany white rice to make the most of its rich and fragrant sauce. But Yassa is not just a recipe: it is a symbol of conviviality, prepared in Senegal during family lunches and big occasions, always at the center of the table as a gesture of welcome, celebration and tradition.

Ingredients

• 2 chicken thighs
• 4 white onions (medium)
• Juice of ½ lemon
• 2 tablespoons mustard
• 1 clove of garlic
• 1 tablespoon vinegar
• Salt to taste
• Pepper to taste
• 1 teaspoon of chili cream
• 50 g olives

For cooking:
- 3 tablespoons seed oil
- 1 cup of water

Accompaniment:
- 200 g basmati rice

Materials

• Pot
• Cutting board
• Knife
• Bowl

Preparation

Step 1:

Crush the garlic and add it to a bowl along with salt, pepper, and chili pepper. Mix well until well blended.

Step 2:

Add the mustard and lemon juice to the mixture, then stir.

Step 3:

Take about two-thirds of the marinade and spread it evenly over the chicken thighs, using your hands or a kitchen brush. Cover with foil and let rest in the refrigerator for at least 20 minutes so that the chicken absorbs all the flavors well.

Step 4:

Chop the onions and mix them with the rest of the marinade and vinegar. Allow to season.

Step 5:

In a large pot, heat a drizzle of oil and brown the chicken thighs for about 15 minutes, turning them occasionally until they are nicely browned on the surface. Remove them from the pan and keep them aside.

Step 6:

In the same pot, pour the onions with all the marinade and cook them over medium heat for about 15 minutes, stirring often, until they are soft, translucent and lightly browned.

Step 7:

Return the thighs to the pot with the onions, add a cup of water, cover with a lid and cook over medium/low heat for about 40 minutes, stirring every 10 minutes to prevent sticking.

Step 8:

Meanwhile, cook the rice according to the instructions on the package.

Step 9:

Ten minutes before the chicken is cooked, add the green olives. Stir gently and finish cooking.

Step 10:

Chicken Yassa is ready. Serve it piping hot, accompanied by white rice to collect all the aromatic juices.

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