Poulet Yassa

Poulet Yassa is a fragrant and flavorful West African dish hailing from Senegal, well-loved for its tangy and savory characteristics. It is a chicken dish that is marinated in a mixture of onions, lemon juice, and occasionally mustard, bringing forward a unique combination of flavors that delight the palate. During French colonial times, Senegalese cooks introduced Poulet Yassa to the world, and it has since become one of West Africa's most renowned and celebrated recipes.

Ingredients

• Chicken – 1 whole, cut into pieces
• Onions – 4 large, thinly sliced
• Lemon Juice – 1 cup, freshly squeezed
• Mustard (optional) – 2 tablespoons
• Olive Oil – 2 tablespoons
• Garlic – 4 cloves, minced
• Salt – to taste
• Black Pepper – to taste
• Stock – 1 cup chicken or vegetable
• Bay Leaves – 2
• Rice – for serving

Preparation

Marinating the Chicken

1. Begin by preparing the chicken pieces, ensuring they are clean and pat dry. This will allow the marinade to adhere properly.
2. In a large bowl, combine the onions, lemon juice, mustard, garlic, salt, and black pepper. Stir until everything is well blended, and the onions are coated fully in the mixture.
3. Submerge the chicken pieces into the marinade, ensuring every piece is thoroughly coated. Cover the bowl or transfer it to a large sealable bag, and refrigerate overnight or for at least 4 hours. The acid from the lemon juice will help tenderize the chicken and infuse it with flavor.

Cooking the Poulet Yassa

1. Heat the olive oil in a large skillet or heavy-bottomed pot over medium-high heat. Carefully remove the chicken from the marinade, shaking off excess, and reserve the marinade mixture.
2. Brown the chicken pieces in the hot oil, cooking each side for about 3-4 minutes until the skin is golden. This step adds depth of flavor to the dish. Once browned, remove the chicken from the skillet and set aside.
3. In the same skillet, reduce the heat to medium and add the reserved onion marinade. Sauté the onions until they are soft and translucent, about 8-10 minutes.
4. Return the chicken pieces to the skillet, nestling them amid the onions. Pour in the stock and add the bay leaves.
5. Cover the skillet, reduce the heat to low, and allow the dish to simmer for approximately 45 minutes or until the chicken is fully cooked and tender. Stir occasionally, and check the seasoning, adjusting with more salt or black pepper as needed.

Enjoying Poulet Yassa

Poulet Yassa is traditionally served with steamed rice, which balances the tangy, savory sauce. The dish can also be accompanied by crusty bread to soak up the flavorful juices. Pairings with a side of sautéed vegetables or a light West African salad can round out the meal elegantly. With an active cooking timer and attention to detail during preparation, this dish transforms simple ingredients into a rich, comforting meal perfect for any gathering.