Savory Senegalese Poulet Yassa with Caramelized Onions

Senegalese Poulet Yassa

Senegalese Poulet Yassa is a tantalizing dish that embodies the essence of West African cuisine. With a medley of vibrant ingredients and a masterful blend of tart and spicy flavors, this dish is a true delight for the senses. Poulet Yassa is a traditional dish that showcases the cultural richness of Senegal, often enjoyed in gatherings and celebrations. With its marinated chicken, caramelized onions, and a hint of heat from scotch bonnet peppers, this dish is both comforting and exhilarating. Let’s journey through this culinary masterpiece from Senegal that will undoubtedly bring a touch of West African warmth to your table.

Serves: 2, Difficulty: Expert

Ingredients

• 1 whole chicken, cut into pieces
• 4 onions, sliced
• 2 cloves garlic, minced
• 2 tbsp (30 ml) Dijon mustard
• 60 ml lemon juice
• 60 ml vegetable oil
• 2 scotch bonnet peppers, chopped
• Salt and pepper to taste
• 250 g white rice
• 1 tbsp (15 ml) vinegar
• 1 tbsp (15 ml) tomato paste
• 1 tsp (5 g) thyme
• 1 tsp (5 g) cumin
• 1 tsp (5 g) paprika

Method

• In a large bowl, combine the chicken pieces, lemon juice, Dijon mustard, minced garlic, chopped scotch bonnet peppers, thyme, cumin, paprika, and a pinch of salt and pepper. Mix well to ensure the chicken is fully coated. Let it marinate for at least 1 hour, preferably overnight, to allow the flavors to meld.
• In a large pan, heat the vegetable oil over medium heat. Add the sliced onions and cook until caramelized, which takes about 15-20 minutes. Stir frequently to prevent burning.
• Once caramelized, add the marinated chicken to the pan. Cook the chicken pieces until they are browned, about 5-7 minutes on each side.
• Add the vinegar and tomato paste to the pan and mix well. Add a small amount of water (approximately 100 ml) to create a sauce and bring to a simmer. Cover the pan and allow the chicken to cook through, about 30-35 minutes.
• In the meantime, cook the rice. Rinse the rice thoroughly under cold water to remove excess starch. In a pot, bring 500 ml of water to a boil, add a pinch of salt, and the 250 g of rice. Reduce the heat to low, cover, and simmer for about 15 minutes until the rice is fully cooked and water is absorbed.
• Once the chicken is cooked and the flavors are well incorporated, serve the Poulet Yassa over a bed of white rice.

Tips

• For a deeper flavor, marinate the chicken overnight.
• Adjust the heat level to your preference by using more or fewer scotch bonnet peppers.
• For a richer sauce, add a small amount of chicken broth or water during the simmering process.

Nutritional Information