Chicken Yassa: Another Senegalese Classic

Chicken yassa is one of the most iconic dishes of Senegal, coming from the Casamance region in the south of the country. This traditional dish is built around a marinade made with lemon, mustard, and a generous amount of onions, giving it a flavor that is sweet, tangy, and lightly spicy.

Often prepared for festive occasions or family gatherings, yassa is a dish that celebrates conviviality and sharing. It highlights simple, accessible ingredients while delivering a truly rich and memorable taste experience.

Here’s my homemade version of poulet yassa — easy and quick to make, and perfect to take your taste buds on a flavorful journey.

Recipe ( serves 6)

Ingredients:

• 6 chicken thighs or 1 whole chicken cut into pieces

• 4 large onions, thinly sliced

• 2 shallots

• 2 lemons

• 3 garlic cloves or 1 tbsp crushed garlic

• 2 bouillon cubes

• A small bunch of chives

• A small bunch of parsley

• A few sprigs of thyme

• 4 tbsp mustard

• 1 mild chili pepper (optional)

  
  

Preparation:

Step 1: Marinating the Chicken

In a food processor, blend the shallots, chives, parsley, thyme, garlic, 1 tsp of salt, bouillon cubes, and a drizzle of olive oil (or neutral oil).

Clean the chicken and make small incisions so the marinade can fully penetrate the meat.

In a large bowl, combine the chicken pieces, sliced onions, marinade, 2 tablespoons of mustard, a drizzle of olive oil, lemon juice, salt, and pepper.

Mix everything well, cover, and refrigerate for at least 2 hours (ideally overnight).

Step 2: Grilling the Chicken

Remove the chicken pieces from the marinade and grill them in the oven for about 30 minutes.

Make sure to use a baking dish or drip tray to collect the cooking juices.

If preferred, you can pan-sear the chicken or grill it on a barbecue for a smokier flavor.

Step 3: Preparing the Caramelized Onions

In a large pot, sauté the sliced onions for 10 to 15 minutes until soft and golden.

Add the grilled chicken pieces, 2 tablespoons of mustard, and the chili pepper. Pour in 200 ml of water or the reserved cooking juices from the chicken. Mix well and simmer for 30 to 40 minutes.

Ready to serve! Enjoy your poulet yassa with white rice for a complete and delicious meal.