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Flavorful Senegalese Yassa Poulet Recipe Easy Homemade with Caramelized Onions

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A tangy and soulful Senegalese chicken dish featuring marinated bone-in, skin-on chicken thighs or drumsticks cooked with caramelized onions, lemon juice, and Dijon mustard for a perfect balance of sweet and savory flavors.

Ingredients

Scale
  • 3 to 4 pounds bone-in, skin-on chicken thighs or drumsticks
  • 4 large yellow onions, thinly sliced
  • Juice of 3 large lemons (about 6 tablespoons)
  • 2 tablespoons Dijon mustard
  • 4 cloves garlic, minced
  • 3 tablespoons vegetable or peanut oil
  • 1 cup (240 ml) chicken broth
  • 2 bay leaves
  • Salt to taste (about 1 teaspoon for marinade)
  • Black pepper to taste (about ½ teaspoon for marinade)
  • Optional: pinch of chili flakes or Scotch bonnet peppers for heat

Instructions

  1. In a large mixing bowl, combine lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Add chicken pieces and toss thoroughly to coat. Cover and refrigerate for at least 2 hours, ideally overnight.
  2. Peel and thinly slice the yellow onions to about ¼ inch thickness for even caramelization.
  3. Heat 2 tablespoons of oil in a skillet over medium heat. Add sliced onions and a pinch of salt. Stir occasionally and cook for 25 to 30 minutes until onions are soft and golden brown. Add a splash of water or broth if onions start sticking.
  4. In a separate pan, heat remaining oil over medium-high heat. Remove chicken from marinade (reserve marinade) and brown chicken pieces on all sides for 3 to 4 minutes per side until golden crust forms.
  5. Lower heat to medium-low. Return caramelized onions to the pan with chicken. Pour in reserved marinade and chicken broth. Add bay leaves and optional chili flakes. Cover and simmer gently for 30 to 40 minutes, turning chicken occasionally until sauce thickens and chicken is cooked through.
  6. Taste sauce and adjust salt or lemon juice if needed. Remove bay leaves before serving.

Notes

Marinate chicken overnight for best flavor. Use medium to medium-low heat to caramelize onions slowly without burning. Browning chicken before simmering adds depth of flavor. If sauce reduces too quickly, add more broth or water. For gluten-free, ensure chicken broth and mustard are gluten-free. Optional heat can be added with chili flakes or Scotch bonnet peppers.

Nutrition

Keywords: Senegalese Yassa Poulet, Yassa chicken, caramelized onions, West African chicken recipe, tangy chicken marinade, easy chicken dinner

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