Poulet Yassa
A flavorful and tangy chicken dish featuring chicken marinated in lemon juice, onions, and spices, then slow-cooked until tender. While originating from Senegal, Poulet Yassa has been adopted and adapted in Equatorial Guinea, offering a taste of West African influence.
🧂 Ingredients
- 1 whole Chicken(cut into serving pieces (about 3 lbs))
- 6 large Onions(thinly sliced)
- 6 large Lemons(juiced)
- 5 cloves Garlic(minced)
- 2 tbsp Dijon mustard
- 2 Bay leaves
- 0.5 cup Vegetable oil
- 2 tsp Bouillon powder or cubes(chicken flavored)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 0.5 tsp Red pepper flakes(optional, for heat)
- 1 cup Water or chicken stock
👨🍳 Instructions
- 1
In a large bowl, combine the chicken pieces with half of the sliced onions, lemon juice, minced garlic, Dijon mustard, bouillon powder, salt, pepper, and red pepper flakes (if using). Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 4 hours, or preferably overnight.
- 2
Preheat your oven to 375°F (190°C). Remove chicken from marinade, reserving the marinade. Heat vegetable oil in an oven-safe pot or Dutch oven over medium-high heat. Sear the chicken pieces on all sides until golden brown. Remove chicken and set aside.
- 3
Add the remaining sliced onions to the pot and sauté until softened and lightly caramelized, about 8-10 minutes.
- 4
Return the seared chicken to the pot with the onions. Add the reserved marinade and the cup of water or chicken stock. Tuck in the bay leaves.
- 5
Bring to a simmer, then cover the pot and transfer it to the preheated oven. Bake for 1 to 1.5 hours, or until the chicken is very tender and cooked through.
- 6
Remove bay leaves before serving. Spoon the chicken and onions over a bed of white rice or couscous. Drizzle generously with the sauce from the pot.
💡 Pro Tips
- ✓The key to Poulet Yassa is the generous amount of onions and the tangy lemon marinade.
- ✓Marinating the chicken overnight allows the flavors to penetrate deeply.
- ✓If you don't have an oven-safe pot, you can sear the chicken and caramelize the onions on the stovetop, then transfer everything to a baking dish to finish cooking in the oven.
🔄 Variations
- Some recipes include a whole Scotch bonnet pepper added during the simmering process for extra heat.
- Serve with boiled plantains instead of rice.