COPPER🇸🇳 Senegal
Yassa poulet recipe
Savor the tangy, spiced flavors of Senegalese chicken.
Ingredients
- 1000 g chicken
- 300 g onions
- 2 lemons
- 2 tbsp mustard
- 4 garlic
- 100 ml vegetable oil
- 1 tsp salt
- 1 tsp black pepper
- 2 bay leaves
- 200 g carrots
- 1 hot pepper
How to make Yassa poulet
- Marinate 1000 g of chicken in the juice of 2 lemons, 2 tablespoons of mustard, and 1 teaspoon of salt for 1 hour in the refrigerator.
- Slice 2 onions and 4 cloves of garlic, preparing them for sautéing.
- In a large pan, heat 3 tablespoons of vegetable oil over medium heat until hot.
- Add the sliced onions and minced garlic, sautéing until translucent, about 5 minutes.
- Add the marinated chicken to the pan, searing it for 5 to 7 minutes until golden brown on all sides.
- Stir in 2 chopped carrots and 2 bay leaves, covering the pan to retain moisture while cooking.
- Reduce heat to low, simmer for 45 minutes, checking to ensure chicken is cooked through.
- Taste and adjust the seasoning, adding a sliced hot pepper if desired for an extra kick. Serve with rice or couscous.
What is Yassa poulet?
Yassa poulet is a traditional dish from Senegal, simmered in one pot, and takes about 120 minutes from start to finish. It is built around chicken, onions and carrots. The recipe below uses 11 ingredients and is written out step by step.
How long does Yassa poulet take?
At 120 minutes it is slower than 79% of the 588 dishes in Copper's atlas. Copper's atlas has 65 dishes built on chicken. The method runs to 8 steps, the longest being 45 minutes.
Any tips for making Yassa poulet?
Marination enhances the depth of flavor in the chicken.
Copper documents Senegal alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.