Description
Poulet Yassa is a delectable Senegalese chicken dish that beautifully marries the vibrant flavors of citrus and spices, creating a culinary adventure that brings life to your dinner table. With marinated chicken, onions, and a tangy sauce, this dish is not only delicious but also a wonderful way to explore the rich culinary heritage of Senegal.
Ingredients
Scale
Chicken
- 4 bone-in chicken pieces
Onions
- 2 large onions, sliced
Garlic
- 4 cloves fresh garlic, minced
Lemon Juice
- 1/2 cup lemon juice
Mustard
- 2 tablespoons mustard
Vegetable Oil
- 3 tablespoons vegetable oil
Spices
- 1 teaspoon black pepper
- 2 bay leaves
- 1 teaspoon paprika
Instructions
- Marinate the Chicken: Begin by combining lemon juice, mustard, minced garlic, and spices in a bowl. Add the chicken and let it marinate for at least an hour, preferably overnight, to enhance the flavor.
- Prepare the Onions: Slice the onions thinly and set them aside. They will be caramelized later, adding sweetness to your Poulet Yassa.
- Sear the Chicken: In a large skillet, heat vegetable oil over medium-high heat. Remove the chicken from the marinade and sear it until golden brown on both sides. This step locks in the flavors.
- Cook the Onions: In the same skillet, add the sliced onions and cook until they are soft and caramelized. This process brings out their natural sweetness.
- Combine and Simmer: Add the seared chicken back to the skillet with the onions, pour in the marinade, and add a little water if needed. Cover and let it simmer until the chicken is fully cooked and tender.
Notes
- The longer you marinate the chicken, the more flavorful it will be, so plan ahead if you can.
- Fresh garlic and quality spices significantly enhance the dish’s flavor.
- Adjust the cooking temperature to prevent burning the onions while caramelizing.
- Always taste the sauce before serving, adjusting seasoning as needed.
- Allow the dish to sit for a few minutes after cooking to let the flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg