Poulet Yassa Senegalese Chicken Recipe

Looking to add a taste of Senegal to your dinner table? Look no further than the mouthwatering Poulet Yassa Senegalese Chicken recipe. This vibrant dish is a harmony of flavors, combining marinated chicken with zesty onions and tangy lemons. With its roots in West Africa, Poulet Yassa is a beloved dish known for its bold and aromatic profile. Let’s dive into this recipe to bring a taste of Senegal to your home.

Title: Poulet Yassa Senegalese Chicken Recipe

Ingredients:
– 2 lbs chicken (preferably thighs and legs)
– 4 large onions, thinly sliced
– 4 cloves of garlic, minced
– 2-3 hot chili peppers, finely chopped (adjust based on spice preference)
– 1 cup freshly squeezed lemon juice
– 1/2 cup vegetable oil
– 1 tablespoon Dijon mustard
– 2 teaspoons white vinegar
– 1 teaspoon thyme
– 1 teaspoon black pepper
– Salt to taste
– Cooked rice, for serving

Instructions:
1. Begin by marinating the chicken. In a large bowl, combine the chicken pieces with half of the sliced onions, garlic, chili peppers, lemon juice, Dijon mustard, white vinegar, thyme, black pepper, and a pinch of salt. Make sure the chicken is well coated in the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor.

2. When you’re ready to cook, heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade, allowing any excess liquid to drip off, and reserve the marinade for later.

3. Add the chicken to the hot oil, making sure not to overcrowd the pan. Brown the chicken on all sides until it develops a golden crust, about 5-7 minutes per side. Work in batches if necessary to ensure even browning.

4. Once the chicken is nicely browned, remove it from the pan and set it aside. In the same pan, add the remaining sliced onions and sauté them until they turn soft and translucent, about 5-7 minutes.

5. Pour the reserved marinade over the onions in the pan and bring it to a simmer. Return the chicken back to the pan, nestling it among the onions.

6. Cover the pan and let the chicken simmer in the sauce for about 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally to ensure the chicken is coated in the flavorful sauce.

7. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. The sauce should be tangy and flavorful, with a balance of acidity and heat.

8. Serve the Poulet Yassa hot over a bed of cooked rice, allowing the chicken to soak up the delicious sauce. Garnish with fresh herbs or extra lemon slices for a pop of freshness.

Enjoy this delightful and aromatic Poulet Yassa Senegalese Chicken dish with friends and family. Let the bold flavors transport you to the vibrant streets of Senegal as you savor each delicious bite!