Poulet Yassa 

This Poulet Yassa (Senegalese Lemon-Onion Chicken) is a classic West African dish featuring chicken marinated in bright lemon juice, garlic, mustard, and onions, then simmered until tender in a sweet-and-tangy caramelized onion sauce. Originating from Senegal’s Casamance region, it beautifully marries bold citrus flavors, tender chicken, and silky sweet onions. A comforting, one-pot meal traditionally served over rice or couscous.

Ingredients

• 4–6 bone-in chicken pieces (thighs/leg quarters)

• 3–4 large onions, thinly sliced

• 3–4 cloves garlic, minced

• Juice of 4 lemons (or ~½ cup)

• 2 Tbsp Dijon mustard

• ¼ cup olive oil (plus extra for searing)

• Optional: 1 habanero or scotch bonnet pepper, minced

• 1–2 bay leaves

• 1 tsp smoked paprika or cayenne (adjust to taste)

• Salt & pepper, to taste

• 1 cup chicken broth or water

• Optional: green olives (~½ cup)

• Fresh parsley or cilantro, for garnish 

Directions

1. Marinate: In a large bowl, combine chicken, onions, garlic, lemon juice, mustard, oil, bay leaves, and spices. Marinate at least 2 hours, ideally overnight, for maximum flavor.

2. Brown Chicken: Remove chicken and pat dry; reserve marinade. Heat oil in a pot or Dutch oven over medium-high heat. Sear chicken until golden on both sides (~4–5 min each), then set aside .

3. Caramelize Onions: Add reserved onions and marinade to the pot, cooking over medium-low for ~10 min until soft and golden-brown.

4. Simmer: Nestle chicken back in the pot, pour in broth (or water) to partially cover, add olives if using. Cover and simmer on low for ~30–40 min until chicken is tender and flavors meld.

5. Finish & Serve: Discard bay leaves. Taste and adjust salt and pepper. Serve hot over rice or couscous, spooning sauce and onions over the top. Garnish with fresh parsley or cilantro.

Nutrients

(Estimated per serving — recipe serves 4)

• Calories: ~340 kcal

• Protein: ~27 g

• Fat: ~20 g

• Carbohydrates: ~12 g

• Fiber: ~2 g

• Sodium: ~370 mg