Poulet Yassa (Senegalese Chicken With Onions and Lemon)

Recipe by Nif_H
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READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 14
    cup peanut oil or 1/4 cup vegetable oil
  • salt and pepper, to season
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DIRECTIONS

  • 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.
  • Remove the chicken pieces, wipe dry, and grill, broil or sauté them until well browned. Set aside.
  • 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.
  • 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.
  • Adjust seasoning and serve with rice, fufu or couscous.
  • VARATIONS:
  • 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.
  • Half of the lemon juice can be replaced with vinegar. Cider vinegar works well.
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