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Poulet Yassa Béninois
A flavorful and tangy dish featuring chicken marinated in lemon, mustard, and onions, then simmered to perfection. While originating in Senegal, Poulet Yassa is widely enjoyed in Benin, showcasing the interconnectedness of West African cuisines.
🧂 Ainekset
- 1.5 kg Chicken pieces(e.g., thighs, drumsticks, or a whole chicken cut into pieces)
- 4 Large onions(thinly sliced)
- 2 Lemons(juiced)
- 3 tbsp Dijon mustard
- 4 Garlic cloves(minced)
- 2 Bay leaves
- 1 Scotch bonnet pepper(optional, finely chopped or whole for less heat)
- 1.5 cups Chicken stock
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- 1/4 cup Green olives(optional)
- for garnish Fresh parsley
👨🍳 Ohjeet
- 1
In a large bowl, combine the chicken pieces with sliced onions, minced garlic, lemon juice, Dijon mustard, bay leaves, scotch bonnet pepper (if using), salt, and pepper. Mix well to ensure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.
💡 Ammattilaisvinkit: Marinating overnight allows the flavors to meld more deeply. - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Remove chicken from the marinade (reserving the marinade) and sear on all sides until golden brown. Remove chicken and set aside.
- 3
In the same pot, add the reserved marinade with the onions and garlic. Cook, stirring occasionally, until the onions are softened and translucent, about 5-7 minutes.
- 4
Pour in the chicken stock and bring to a simmer. Add the seared chicken back into the pot. If using olives, add them now. Reduce heat to low, cover, and simmer until the chicken is cooked through and tender, about 20-25 minutes.
- 5
Remove the bay leaves and scotch bonnet pepper (if used whole). Adjust seasoning with salt and pepper if needed. Garnish with fresh parsley and serve hot with white rice or couscous.
💡 Ammattilaisvinkit: The sauce should be rich and slightly thickened.
💡 Ammattilaisvinkit
- ✓For a spicier dish, leave the scotch bonnet pepper whole and pierce it a few times, or finely chop it and add it to the marinade.
- ✓If you don't have lemons, lime juice can be used as a substitute.
- ✓Poulet Yassa can be made ahead of time and reheated; the flavors often improve the next day.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Yassa can also be made with fish or lamb.
- Add a tablespoon of honey to the sauce if you prefer a slightly sweeter profile.