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!
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.
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.