Entree: Senegal – Northern Senegal – Yassa Poulet (Chicken marinated and cooked in a tangy onion, lemon, and mustard sauce)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
40 min
Additional
2 hrs
Total
2 hrs 55 min
Ingredients
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1/4 cup (60 ml) vegetable oil
- 1/2 cup (120 ml) fresh lemon juice
- 3 tbsp (45 ml) Dijon mustard
- 1 tbsp (15 ml) brown sugar
- 4 large onions, thinly sliced, approx. 1 lb (450 g)
- 3 cloves garlic, minced
- 1 small Scotch bonnet or habanero pepper, seeded and minced (optional)
- 1/4 cup (60 ml) white vinegar
- 1 cup (240 ml) low-sodium chicken stock
- 2 bay leaves
- 2 tsp (10 g) kosher salt, more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Cooked white rice for serving
Instructions
1. In a large bowl, whisk together lemon juice, Dijon mustard, brown sugar, white vinegar, 1 tbsp (15 ml) vegetable oil, minced garlic, minced pepper (if using), 1 tsp (5 g) salt and 1/4 tsp (0.5 g) black pepper. Add the chicken thighs, coating well. Cover and refrigerate to marinate for at least 2 hours, preferably overnight.
2. Heat remaining 3 tbsp (45 ml) vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Remove chicken from marinade (reserve marinade) and brown the chicken on both sides, about 4–5 minutes per side. Transfer browned chicken to a plate.
3. Reduce heat to medium and add sliced onions to the same pot. Cook, stirring often, until soft and beginning to caramelize, about 12–15 minutes. Add the reserved marinade, chicken stock, bay leaves, and remaining 1 tsp (5 g) salt; stir to combine and scrape up any browned bits from the bottom.
4. Return the chicken to the pot, nestling it among the onions. Bring to a simmer, then reduce heat to low, cover, and cook until chicken is cooked through and sauce has reduced and intensified, about 25–30 minutes. Uncover for the last 5–10 minutes if you prefer a thicker sauce.
5. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon if desired. Remove bay leaves. Garnish with chopped parsley and serve hot over steamed white rice.
