Poulet Yassa (Senegalese Chicken With Onions and Lemon)

Poulet yassa is a famous Senegalese dish that has become popular throughout Western Africa. The long marinating of the chicken in the lemon juice helps to tenderize the tough poultry found in the region. I did not include marinating time. Enjoy!

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• 2 -3  lbs chicken, cut into serving pieces
• 4 -6  onions, thinly sliced
• 1 -3  hot chili pepper, minced, depending on your taste
• 4 -5  lemons, juice only
• 2  tablespoons Dijon mustard (optional)
• 1⁄4 cup  peanut oil or 1⁄4 cup  vegetable oil
•  salt and pepper, to season

Directions

1. Add all the ingredients except for the oil to a large non-reactive bowl and mix together. Refrigerate and marinate for at least 4 hours, preferably overnight.
2. Remove the chicken pieces, wipe dry, and grill, broil or sauté them until well browned. Set aside.
3. Heat the oil in a large pot over medium flame. Remove the onions from the marinade and add them to the pot. Sauté for 8-10 minutes until they are well wilted and starting to brown.
4. Add the rest of the marinade and the browned chicken pieces to the onions, reduce heat to medium-low heat and simmer until cooked through and tender, about 30-40 minutes.
5. Adjust seasoning and serve with rice, fufu or couscous.
6. VARATIONS:
7. Sometimes vegetables are added to the pot to stretch the meat and add more flavor. Add 2-3 chopped carrots, 1/2 head of chopped cabbage or a handful of green olives when you bring the marinade to simmer.
8. Half of the lemon juice can be replaced with vinegar. Cider vinegar works well.