Poulet Yassa – Senegalese Chicken Recipe

Next, cook the chicken with the caramelized onions in a hot skillet. Then add the chicken broth to the pan and cook the dish until the chicken is tender.

❤️ WHY YOU WILL LOVE IT

You will absolutely love the spiciness and flavor of this dish. The chicken is perfectly cooked, and the sweetness of the onions is a step above the rest.

This recipe is perfect for those who love African food or want to try something new. You will absolutely love this easy chicken dish.

💭 What is Pouleyassa?

Poule Yassaalso known as chicken yassa, is a popular Senegalese dish made with chicken, caramelized onions, Dijon mustard and other spices. It has a tangy, smoky taste and is delicious to lick with your fingers!

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Chicken is typically grilled, seared, or oven-baked and then sautéed in a sauce rich in caramelized onions and other spices.

🧾Ingredients used

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• Chicken thigh: I like to use chicken thighs because they have more flavor. You can substitute other chicken parts, such as chicken breast or chicken thigh.
• Olive oil: It is used for cooking chicken and onions. You can also use avocado oil.
• Dijon mustard: This will add depth of flavor to the dish.
• garlic: I like to use freshly peeled garlic, but you can also use peeled garlic.
• onion: This recipe calls for large onions. I like to use yellow onions, but you can use white onions instead.
• lemon juice: This will add sourness and shine to the dish.
• chicken stock soup: It is used to cook chicken and add flavor. You can also use chicken stock.
• spices: i like to use smoked paprika, cayenne pepper, bouillon powderWhen saltYou can adjust the spices to your liking.

🔪 how to make a recipe

1. Wash and dry the chicken, cut the onion and mince the garlic. Then place the chicken in a large bowl.
2. Add garlic, onions, lemon juice, mustard and spices. Mix and place in refrigerator to marinate for 2 hours or overnight. Remove chicken from marinade and scrape off onion and marinade, but do not toss.
3. Add olive oil to a skillet or large Dutch oven and place chicken on top. Bake on high to medium heat for 4-5 minutes on both sides.
4. Remove the chicken, add the onions and pour the remaining marinade. Cook over low to medium heat until caramelized, about 10 minutes.
5. Add the browned chicken to the sweet caramelized onions. Then pour in the chicken broth and cook for 15-20 minutes until the chicken is fully cooked.

🥫 Storing and Reheating

This delicious dish will keep in the refrigerator for up to 3 days and in the freezer for up to 6 months.Please keep airtight container Cover or wrap in plastic wrap or aluminum foil.

When you are ready to reheat, add the remaining Senegalese chicken yassa to a skillet over medium heat and cook until cooked through. Hmm.

💭 Tips and variations

• If you don’t have Dijon mustard, try using a different kind of mustard, such as whole grain mustard or spicy brown mustard.
• Adding chopped bell peppers to the dish adds color and sweetness. Add fresh habanero peppers or hot chili peppers for a kick.
• You can adjust the spice level by adding more or less cayenne pepper to this chicken yassa recipe.
• Cook the chicken thoroughly before adding the onions.
• Always use fresh lemon juice for best results. If you can’t find fresh lemons, you can use bottled lemon or lime juice.
• Try adding other spices for added flavor, such as black pepper or bay leaf.

🍽️ What can I eat this recipe with?

This poulet yassa chicken recipe is traditionally served with rice, but since I’m on a low-carb diet, I serve it with cauliflower rice.

It also pairs great with delicious side dishes such as keto mashed cauliflower, air fryer kidney beans, or simple Instant Pot steamed vegetables.

👩‍🍳 FAQ

📖 recipes

Poulet Yassa – Senegalese chicken recipe how to make

Poulet yassa is a Senegalese dish of chicken marinated in garlic, lemon juice, Dijon mustard and spices. It is very popular not only in West Africa, but also in other parts of the world.

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course: main course

cooking: Africa

Preparation time: Ten minutes

Cooking time: 35 minutes

Marinade: 2 time

total time: 2 time 45 minutes

Serving: Four

calorie: 403kcal

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instructions

• Wash and dry the chicken, cut the onion and mince the garlic.

• Place chicken in a large bowl.

• Add garlic, onions, lemon juice, mustard and spices.

• Mix and place in refrigerator to marinate for 2 hours or overnight.

• Remove chicken from marinade and scrape off marinade and onion, but do not toss.

• Add olive oil to a skillet or large Dutch oven and place chicken on top.

• Bake on high to medium heat for 4-5 minutes on both sides.

• Remove the chicken, add the onions and pour the remaining marinade.

• Cook over low to medium heat for 5 minutes until caramelized.

• Add the browned chicken to the sweet caramelized onions.

• Add the chicken broth to the hot skillet and simmer for 15-20 minutes, until the chicken is fully cooked.

• Taste for saltiness and adjust if necessary.

Note

This recipe serves 4 and has 11 net carbs per serving.

• If you don’t have Dijon mustard, try using a different kind of mustard, such as whole grain mustard or spicy brown mustard.
• Adding chopped bell peppers to the dish adds color and sweetness. Add fresh habanero peppers or hot chili peppers for a kick.
• You can adjust the spice level by adding more or less cayenne pepper to this chicken yassa recipe.
• Cook the chicken thoroughly before adding the onions.
• Always use fresh lemon juice for best results. If you can’t find fresh lemons, you can use bottled lemon or lime juice.
• Try adding other spices for added flavor, such as black pepper or bay leaf.

nutrition

calorie: 403kcal | | carbohydrate: 14g | | protein: twenty oneg | | thick: 30g | | saturated fat: 7g | | Polyunsaturated fat: Fiveg | | Monounsaturated fat: 16g | | Trans fat: 0.1g | | cholesterol: 112mg | | sodium: 1104mg | | potassium: 456mg | | fiber: 3g | | sugar: 1g | | Vitamin A: 342IU | | Vitamin C: 7mg | | calcium: twenty threemg | | iron: 1mg

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