Poulet YassaLemon-Onion Chicken

Name: Poulet Yassa (Lemon-Onion Chicken)
Prep time: 4 h 35 min
Cook time: 55 min
Total time: 5 h 30 min
Yield: 4
Cuisine: Senegal
Ingredients: 900 g Chicken Thigh; 500 g Onion (thinly sliced); 80 ml Lemon Juice; 40 g Mustard; 20 ml Distilled White Vinegar; 15 g Garlic (crushed); 4 g Black Pepper; 8 g Salt; 10 g Green Chili (crushed); 50 ml Vegetable Oil; 2 pcs Bay Leaf; 250 ml Water; 1 pcs Bouillon Cube; 450 g White Rice (rinsed); 900 ml Water

Poulet yassa marinates chicken with lemon, mustard, garlic, and pepper, then serves it with a generous onion sauce. This version browns the chicken before simmering it until safely cooked.

Prep

4h 35m

Cook

55m

Serves

Estimated

Nutrition

Per serving

1061kcal

Calories

69g

Protein

38g

Fat

106g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Chicken

0.9kg
Chicken Thigh

Onion Sauce

500g
Onion (thinly sliced)

Marinade

80ml
Lemon Juice
40g
Mustard
20ml
Distilled White Vinegar
15g
Garlic (crushed)
4g
Black Pepper
8g
Salt

Onion Sauce

10g
Green Chili (crushed)

Chicken

50ml
Vegetable Oil

Onion Sauce

2pcs
Bay Leaf
250ml
Water
1pcs
Bouillon Cube

Rice

450g
White Rice (rinsed)
900ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Combine the lemon juice, mustard, distilled white vinegar, garlic, black pepper, and salt.
02
Add the chicken thigh pieces and turn to coat. Cover and refrigerate for at least 4 hours.
03
Lift the chicken thigh pieces from the marinade and reserve the liquid. Heat the vegetable oil and brown the pieces on both sides, then remove them.
04
Add the onion to the pan and cook over medium heat until very soft and lightly golden.
05
Stir in the green chili, bay leaves, bouillon cube, reserved marinade, and water and bring to a simmer.
06
Return the chicken thigh pieces, cover, and simmer gently until they reach 74°C (165°F) and the onions are silky.
07
Bring the water to a boil, add the white rice, cover, and cook until tender.
08
Serve the chicken and onion sauce over the rice.

Ratings & Reviews

No reviews yet.