Yassa Poulet
Yassa Poulet is a popular dish in Mauritania, originally from Senegal. It features chicken marinated in a tangy sauce of onions, lemon, and spices, often served with rice or French fries. The caramelization of the onions provides a sweet and savory base for the dish.
🧂 Ingredients
- 2.5 pounds Chicken pieces(bone-in, skin-on thighs and drumsticks)
- 4 large Onions(thinly sliced)
- 6 cloves Garlic cloves(finely chopped)
- 0.33 cup Lemon juice
- 0.33 cup Apple cider vinegar
- 2 Tbsp Fresh ginger(peeled and finely chopped)
- 1 Tbsp Lime zest(finely grated)
- 1 medium Scotch bonnet chile(stemmed, seeded, and finely chopped)
- 2 tsp Black peppercorns(coarsely cracked)
- 1 tsp Cayenne pepper
- 1 leaf Bay leaf
- Salt(to taste)
- 2 Tbsp Peanut or vegetable oil(plus more for brushing)
- Cooked white rice(for serving)
👨🍳 Instructions
- 1
In a large resealable plastic bag or bowl, combine the sliced onions, chopped garlic, lemon juice, apple cider vinegar, chopped ginger, lime zest, chopped scotch bonnet, cracked black peppercorns, cayenne pepper, bay leaf, and salt. Add the chicken pieces and toss to coat. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
- 2
Remove the chicken from the marinade, reserving the marinade. Strain the marinade through a fine-mesh sieve set over a bowl, separating the solids (onions, garlic, etc.) from the liquid. Set both aside.
💡 Tip: This separation allows for better control of the onion caramelization and sauce consistency. - 3
Heat 2 tablespoons of oil in a large pot or Dutch oven over medium-high heat. Working in batches if necessary, add the chicken pieces and sear until golden brown on both sides. Remove the chicken to a plate.
- 4
Add the reserved marinade solids (onions, garlic, etc.) to the pot. Cook, stirring occasionally, until the onions have softened and started to caramelize.
💡 Tip: Scrape up any browned bits from the bottom of the pot as you stir. - 5
Return the seared chicken to the pot. Pour in the reserved marinade liquid. Bring to a boil, then reduce the heat to low, cover, and simmer until the chicken is cooked through and tender.
💡 Tip: Ensure the chicken is nestled into the sauce. - 6
Taste the sauce and adjust seasoning with salt if needed. If the sauce is too thin, you can simmer it uncovered for a few minutes to reduce it slightly.
💡 Tip: The sauce should be rich and flavorful. - 7
Serve the Yassa Poulet hot over cooked white rice.
💡 Pro Tips
- ✓Marinating the chicken overnight allows the flavors to meld beautifully.
- ✓Don't overcrowd the pot when searing the chicken; cook in batches for better browning.
- ✓Adjust the amount of scotch bonnet pepper to your preferred level of heat.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Yassa can also be made with lamb or fish.
- Serve with couscous or French fries instead of rice.