Yassa Poulet

The Yassa Poulet recipe is also known as Senegalese Chicken in Mauritania. Enjoy the flavors of West Africa with this Senegalese Poulet Yassa, which is made with chicken pieces that have been marinated overnight with onions, mustard, and lemon juice. This dish is simple to prepare, smells wonderful, looks lovely, and tastes amazing. If you're looking for something different to eat, try this!

Ingredients

• Marinade: 6 pieces Chicken thighs, 1/2 cup Lemon juice freshly squeezed, 1/4 cup Apple Cider vinegar or red wine Vinegar, 2 Tbsp Dijon Mustard, 1/4 cup Peanut oil or any other cooking oil, 5 cloves Garlic minced, 2 Tsp Bouillon powder or cubes, 1 Habanero finely chopped (for added heat), 1 Tsp Ginger spice, 1-1½ tsp Salt or to taste, 2 tsp Black pepper, 4 onions cut in halves and then thinly sliced into half-moon (preferably white/yellow onions), 2 Bay leaves
• Yassa Poulet: 2-3 tbsp Oil, 3/4 cup Chicken stock or water, 3/4 cup green olives optional, Parsley for garnish if desired

Instructions

• Prepare the marinade by combining the lemon juice, vinegar, mustard, 2 tbsp oil, minced garlic, bouillon powder, minced habanero, ginger powder, salt, and black pepper in a medium bowl. Mix well and set aside.
• Place the chicken pieces in a large bowl, add the onion slices, bay leaves, and marinade. Mix well then cover with a tight-fitting lid or a plastic wrap and refrigerate for a few hours, preferably overnight.
• When ready to cook, remove chicken pieces from the marinade. Save the marinade.
• Add 2-3 tablespoon of oil in a pan, gently place the chicken in the oil and brown them on both sides. 7 to 10 minutes on each side on medium heat (be sure not to crowd the pan). Remove from heat and set aside.
• Scoop out the onions from the marinade (don’t discard the marinade) and fry the onions until they well reduced. 5 to 10 minutes.
• Return the browned Chicken inside the cooking onion together with the remaining marinade and chicken stock or water. Reduce the heat to medium-low and continue to cook for another 15 to 20 or until the chicken is nice and tender, and the sauce is well reduced to your preference.
• Add the olives and simmer. Adjust the seasoning if necessary.
• Serve over rice or mashed potatoes.