Poulet Yassa – Chicken Yassa

Poulet Yassa - Chicken Yassa
Chicken Yassa, prepared with onions and lemon (known as yassa au poulet), is a speciality from the Casamance region south of Dakar, and is one of the most popular recipes in West Africa. The chicken can be replaced with fish.
  • 1 chicken, cut into serving pieces (1 - 1½ kg)
  • 4 - 6 onions, thinly sliced
  • 1 - 3 chilli peppers, minced
  • 4 - 5 lemons, juice only
  • 1 chicken stock cube (optional)
  • 2 tablespoons Dijon mustard (optional)
  • ¼ cup peanut or vegetable oil
  • salt and pepper, to taste
  • 2 - 3 tablespoons oil
  1. Add all the ingredients except for the oil to a large non-reactive bowl and mix together.
  2. Refrigerate and marinate for at least 4 hours, preferably overnight.
  3. Remove the chicken pieces, wipe dry, and grill, broil or sauté them until well browned. Set aside.
  4. Heat the oil in a large pot over medium flame. Remove the onions from the marinade and add them to the pot. Sauté for 8-10 minutes until they are well wilted and starting to brown.
  5. Add the rest of the marinade and the browned chicken pieces to the onions, reduce heat to medium-low heat and simmer until cooked through and tender, about 30-40 minutes.
  6. Adjust seasoning and serve with rice.

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John Doe
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Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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