🇸🇳 Senegal recipe
Yassa Poulet
Born in the Casamance region of southern Senegal, Yassa Poulet is a triumphant marriage of tender grilled chicken and a mountain of deeply caramelized onions braised in a bright lemon and mustard sauce. The dish exemplifies the Senegalese genius for transforming simple ingredients into extraordinary flavor through patience and technique. The overnight onion-lemon marinade is the secret to its legendary tang.
Prep1 hr 30 mins
Cook1 hr 15 mins
Serves6
Difficultymedium
Ingredients
- 1 whole chicken (about 1.8kg), cut into 8 pieces
- 8 large onions, thinly sliced into half-moons
- Juice of 6 large lemons
- 4 tablespoons Dijon mustard
- 4 tablespoons peanut or vegetable oil
- 4 cloves garlic, minced
- 2 scotch bonnet peppers, pierced but left whole
- 2 bay leaves
- 1 tablespoon black pepper
- 1 teaspoon white vinegar
- 3 tablespoons green olives, pitted (optional)
- 1 chicken stock cube
- 250ml water
- Salt to taste
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 420
- Protein
- 32 g
- Carbs
- 22 g
- Fat
- 20 g
