Senegalese Poulet Yassa

Poulet Yassa is one of Senegals most popular dishes which features lemon-marinated grilled chicken simmered in a spicy onion sauce.

I first came across this dish when a Gambian friend of mine served it a dinner party a few years ago and I must confess I was completely taken. Before dinner was over, I had made up my mind to leave with a full belly and a recipe.

This dish is deceptively easy to make – but beware the amount of onions you’ll need. First tenderise the chicken by marinating in lemon juice overnight, then char-grill…traditionally. Post char-grilling, caramelise onions, make sauce and simmer to perfection.

I marinated my chicken for 4 hours which worked but if you are resourceful enough to plan ahead, do marinate overnight. It is well worth it! I had to substitute charcoal grilling with oven grilling and I have to say it tasted just as good.

I also dialled up the heat factor as the original recipe called for 1 chilli pepper. I ended up using 2 chilli peppers but be guided by your palate. I got one enthusiastic thumbs up when the meal was served – from Le Hub, who asked for seconds. My 6-year old was not too impressed, but no hard feelings…6-year olds are a tough bunch to please anyway.

Let me know what you think.

Senegalese Poulet Yassa

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Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan

Poulet Yassa is one of Senegals most popular dishes which features lemon-marinated grilled chicken simmered in a spicy onion sauce.

Servings	Prep Time
2	10 minutes

Cook Time	Passive Time
60 minutes	4 hours

Servings Prep Time 2 10 minutes

Cook Time Passive Time 60 minutes 4 hours

Senegalese Poulet Yassa Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan Poulet Yassa is one of Senegals most popular dishes which features lemon-marinated grilled chicken simmered in a spicy onion sauce. Servings Prep Time 2 10 minutes Cook Time Passive Time 60 minutes 4 hours Servings Prep Time 2 10 minutes Cook Time Passive Time 60 minutes 4 hours

Ingredients

• 2 chicken breast
• 4 onions
• 30 g ginger root
• 1.5 tbsp olive oil
• 1 tbsp brown sugar
• 2 lemons
• 2 garlic cloves
• 1 scotch bonnet pepper
• 1 chicken stock cube

Units:MetricUS Imperial

Instructions

1. In a glass bowl, combine the chicken, onions, garlic, ginger, and chilli peppers. Squeeze the lemon juices into the bowl. Add 1 tablespoon of oil into the mix. Mix until all the ingredients are coated in the lemon and oil. Leave to marinate for a minimum of 4 hours, preferably overnight.
2. Grill the chicken for 20 – 25 minutes, and then transfer to a hot plate, Cover with foil and keep warm.
3. Drain the juices from the onion mix and set aside. Add 0.5 tablespoon of olive oil into a pan and when hot, sauté the onions until caramelised. Add the juices you had set aside to the pan, and some water, and a stock cube or chicken stock. Cover and allow to simmer on low heat for 30 minutes.
4. In the last 10 minutes of simmering, leave the pan uncovered so that the sauce reduces to a thicker consistency. Taste the sauce and add 1 tablespoon of sugar if the sauce is too lemony for your liking.
5. In the last 5 minutes of cooking, transfer the chicken to the pan to simmer in the sauce before serving.
6. Serve with rice or steamed plantains

Is this recipe right for you?

The information shown is an estimate, and does not replace a professional nutritionist’s advice.

Did you make this recipe?

Please let me know how it turned out for you. Leave a comment below and share a picture on Instagram with the hashtag #africaonyourplate.

Emem

 

Afro-fusion Food Lover.
Sustainable Food Advocate.
Completely nuts about Avocado.