Poulet Yassa (Senegalese chicken with onions and lemon)
Ingredients
- Chicken:
- 1 whole chicken (cut into pieces) or chicken thighs/thighs.
- Marinade and Sauce:
- 1 kg onions (cut into thin strips/half-moons).
- 4–5 lemons (juiced).
- 3–4 tablespoons of Dijon mustard.
- 5 cloves of garlic (minced).
- 2–3 tablespoons of vinegar.
- Seasoning: Salt, black pepper, broth powder (Maggi type) and chili pepper (fresh or powder).
- A handful of green olives.
- For cooking:
- Vegetable oil.
- A little water (if necessary).
Instructions
1. Marinate the chicken In a large bowl, mix the chicken pieces with half the garlic, half the mustard, a little lemon juice, salt and pepper. For optimal flavor, marinate for at least 2 hours (or overnight in the refrigerator).
2. Prepare the onion base In another large bowl, mix all the chopped onions with the remaining mustard, lemon juice, vinegar, garlic, salt, pepper and broth. Massage the seasonings into the onions by hand to soften them.
3. Grill or fry the chicken Remove the chicken from the marinade and either grill it over charcoal or fry in a pan with hot oil until nicely browned and crispy on the outside. Reserve the chicken.
4. Cook the onions In a large pot, heat a little oil (you can use the oil from frying the chicken for more flavor). Add the onion mixture (the “Souss”). Cook over medium heat, stirring frequently. The onions should cook until translucent and slightly caramelized, without burning. This may take 15 to 20 minutes.
5. Simmer Once the onions are soft and the oil rises to the surface, add the grilled chicken pieces and green olives. Add a small splash of water if the sauce is too thick. Cover and simmer over low heat for 15 to 20 minutes so that the chicken absorbs the tangy taste of the onions.
6. Service Serve hot on a bed of white rice (jasmine rice or parboiled rice). The dish is often garnished with additional lemon slices or fresh parsley.