Entree: Senegal – Dakar & Coastal Senegal – Yassa Poulet (Marinated and braised chicken in a tangy lemon-onion and mustard sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 2 hrs

Total 2 hrs 55 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), cut into 8 pieces
- 3/4 cup (180 ml) fresh lemon juice
- 1/3 cup (80 ml) vegetable oil or peanut oil
- 3 tbsp (45 ml) Dijon mustard
- 4 cloves garlic, minced
- 1–2 Scotch bonnet or habanero peppers, pierced (optional for heat)
- 4 large yellow onions, thinly sliced (about 1 lb / 450 g)
- 2 bay leaves
- 1 tsp (5 g) dried thyme
- 1 tsp (5 g) sugar
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (240 ml) low-sodium chicken stock
- 2 tbsp (30 ml) unsalted butter (optional, for sheen)
- 2 cups (400 g) long-grain white rice, cooked for serving
- Chopped fresh parsley or cilantro for garnish

Instructions

1. In a large bowl combine lemon juice, oil, Dijon mustard, minced garlic, pierced hot pepper (if using), 1 tsp salt, 1/2 tsp pepper, and thyme. Add the chicken pieces and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours or overnight.
2. Remove the chicken from the marinade and reserve the marinade and peppers. Pat the chicken pieces dry with paper towels and season lightly with additional salt.
3. Heat a large heavy skillet or Dutch oven over medium-high heat. Add 2 tbsp (30 ml) oil and brown the chicken pieces in batches until golden on all sides, about 6–8 minutes per batch. Transfer browned chicken to a plate.
4. Reduce heat to medium and add the sliced onions to the same pot. Cook, stirring often, until they soften and caramelize to a deep golden color, about 20–25 minutes. If the pan gets too dry, add a tablespoon of oil or a splash of water.
5. Stir in the reserved marinade and the chicken stock, scraping up any browned bits from the bottom of the pot. Add the bay leaves and sugar. Bring to a simmer.
6. Return the browned chicken pieces to the pot, nestling them among the onions. Cover, reduce heat to low, and simmer gently for 25–30 minutes until the chicken is cooked through and tender. Baste occasionally with the cooking sauce.
7. Remove the lid and increase heat to medium-high to reduce the sauce slightly if needed, about 5–7 minutes. Stir in the butter for a glossy finish, if using. Adjust seasoning with salt and pepper to taste and discard bay leaves and whole hot pepper if desired.
8. Serve the Yassa Poulet hot over steamed long-grain rice, spooning plenty of onion sauce over the chicken. Garnish with chopped parsley or cilantro.