About
Senegalese proverb: "Noppaleen doole laate." - "Patience attracts happiness"
Poulet Yassa is a quintessential Senegalese dish renowned for its bold and harmonious flavors. This delightful chicken dish is characterized by succulent pieces of chicken marinated in a vibrant blend of lemon juice, Dijon mustard, and garlic, then simmered to perfection with caramelized onions. The result is a mouthwatering amalgamation of sweet, tangy, and savory tastes, representing the rich culinary tapestry of Senegal.
The roots of Poulet Yassa can be traced back to the Wolof people, one of the prominent ethnic groups in Senegal. The dish is deeply entrenched in Senegalese culture and has evolved over time, reflecting both local traditions and international influences.
The foundation of Poulet Yassa lies in the marination process, where chicken pieces absorb the flavors of freshly squeezed lemons, pungent Dijon mustard, garlic, thyme, and a touch of salt and pepper. This preparation not only infuses the chicken with a burst of citrusy goodness but also tenderizes it, creating a perfect harmony of taste and texture.
The crucial element of Poulet Yassa is the caramelized onions. Sliced thinly and sautéed to a golden brown, these onions contribute a natural sweetness that beautifully balances the acidity of the lemon and the sharpness of the mustard. This caramelization process is where the dish's depth of flavor truly unfolds.
The dish is traditionally cooked in a large pot or skillet, allowing the chicken to simmer in the flavorful concoction until it reaches a state of tender perfection. The final result is a tantalizing medley of tastes that embodies the spirit of Senegalese cuisine.
Poulet Yassa is often served with staple Senegalese sides such as white rice, couscous, or the iconic "thiéboudienne" (rice and fish dish). Garnished with fresh parsley and sometimes a sprinkle of chopped hot chili pepper for those who crave an extra kick, Poulet Yassa has become a symbol of Senegal's culinary prowess and cultural identity. Its popularity has transcended national borders, making it a beloved dish celebrated around the world.
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INGREDIENTS
5 pieces chicken legs or thighs,
4 large onions, sliced in half moons
2 tablespoons vinegar
1/2 tablespoon brown sugar
4 lemons, juiced
3 tablespoons Dijon mustard
1/2 cup vegetable oil
4 cloves of garlic, minced
1 small knob of garlic, minced
2 teaspoon black pepper
1 chicken bouillon cube
1-2 cups water
1/2 cup green olives
Salt and pepper to taste
Hot chili pepper (optional, for a spicy kick)
Fresh cilantro for garnish
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Instructions
A citrusy chicken dish that soothes the soul.
Click here for video recipe and story on Instagram
Marinating the Chicken:
In a large bowl, combine the chicken pieces, onions, vinegar, lemon juice, Dijon mustard, minced garlic, ginger, pepper, salt.
Allow the chicken to marinate for at least 2 hours, but overnight is better. For enhanced flavor, you can marinate it overnight in the refrigerator.
Sautéing the Onions:
In a large, deep skillet or pot, heat the vegetable oil over medium heat. Add in chicken and browning on all sides. Set aside
In the same pan, add onions, saving the marinade and cook down until caramelized, about 15-20 minutes. This is the time to stir in the brown sugar.
Cooking the Chicken:
Once the onions are caramelized, add the chicken pieces back to the skillet and cover with reserve marinade and just enough water to cover the top of the chicken. Add in chicken boullion cube.
Simmering:
Cover the pot and let the Poulet Yassa simmer on low heat for about 30-40 minutes, allowing the chicken to become tender while absorbing the rich flavors.
With about 15 minutes left, add in your green olives.
Garnish and Serve:
Garnish the Poulet Yassa with fresh parsley just before serving.
Poulet Yassa is traditionally served with white rice, couscous, or "thiéboudienne."
