Yassa Poulet (Senegalese Chicken)
Photo: Alweaver2, CC BY-SA 4.0
Yassa poulet is a Senegalese dish of chicken cooked down with a large amount of onions and lemon. The chicken sits in a mustard and lemon marinade for hours, then the onions are browned in the same pot until soft and sweet. That sweetness balances the sharp citrus and the cayenne heat. Brown the thighs well before simmering, because that step gives the sauce most of its depth.
Instructions
Rinse the chicken thighs and pat them dry with paper towels so they brown properly later.
Put the chicken in a large bowl with the garlic, onions, mustard, lemon juice, salt, bouillon powder, cayenne and smoked paprika. Mix until everything is coated, then cover and refrigerate for 2 to 12 hours.
Lift the chicken out of the bowl and scrape the onions and marinade off the pieces. Keep the onions and the leftover marinade for later.
Heat the olive oil in a large Dutch oven over medium heat. Brown the chicken for about 5 minutes on each side, then move it to a plate.
Add the reserved onions and marinade to the same pot. Cook over medium heat for about 5 minutes, until the onions are browned and soft.
Return the chicken to the pot and nestle the pieces into the onions. Pour in the chicken broth.
Simmer over medium heat for 20 minutes, until the chicken is cooked through. Taste the sauce and adjust the salt and spice before serving.
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