Entree: Senegal – Senegalese Wolof Cuisine – Yassa Poulet (Senegalese marinated chicken braised with caramelized onions in a lemon and mustard sauce, served with rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs

Ingredients

- 3 lb (1.4 kg) bone-in chicken pieces (thighs and drumsticks), skin on or off as preferred
- 3 large onions, thinly sliced, approx. 18 oz (520 g)
- 1/2 cup (120 ml) fresh lemon juice, about 2–3 lemons
- 3 tbsp (45 ml) Dijon mustard
- 1/3 cup (80 ml) vegetable oil or peanut oil
- 4 garlic cloves, minced, approx. 12 g
- 1–2 small hot chilies (scotch bonnet or serrano), optional, finely chopped
- 2 tsp (10 g) kosher salt, divided
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 ml) white vinegar
- 2 bay leaves
- 1 cup (240 ml) chicken stock or water
- 2 tbsp (30 g) brown sugar or 1 tsp (4 g) sugar to balance acidity
- 1/2 cup (120 g) pitted green olives, optional
- Steamed white rice, for serving
- Fresh parsley or cilantro for garnish

Instructions

1. In a large bowl combine lemon juice, Dijon mustard, 2 tbsp (30 ml) of the oil, minced garlic, 1 tsp (5 g) salt, pepper, chopped chili if using, and white vinegar. Add chicken pieces and toss to coat thoroughly. Cover and marinate in the refrigerator at least 2 hours or overnight for best flavor.
2. Remove chicken from marinade (reserve marinade) and pat pieces dry. Heat remaining oil in a heavy skillet or wide pot over medium-high heat. Brown chicken pieces on all sides until golden, working in batches if needed. Transfer browned chicken to a plate.
3. In the same pan add sliced onions and a pinch of salt; reduce heat to medium-low and cook slowly, stirring occasionally, until the onions are deeply golden and caramelized, about 20–30 minutes. Add brown sugar halfway to help caramelize if onions are slow.
4. Return browned chicken to the pan with the caramelized onions. Pour reserved marinade and chicken stock over the chicken and add bay leaves. Bring to a simmer, cover, and cook gently 25–30 minutes until chicken is tender and sauce has reduced slightly.
5. Stir in green olives if using and adjust seasoning with remaining salt and additional lemon juice or a splash of stock if sauce is too strong. Simmer 5 more minutes to meld flavors.
6. Remove bay leaves, garnish with chopped parsley or cilantro, and serve hot over steamed white rice, spooning plenty of onion-lemon sauce over the chicken and rice.