By Enjoy the flavors of West Africa with this Senegalese Poulet Yassa made from Chicken pieces, marinated overnight with lots of onions, some mustard, and a bit of lemon juice. This dish is so easy to make, smells great, looks beautiful, and tastes delicious. If you are in the mood for an exotic dish try this one!
Chicken Yassa
When you think about YASSA, what first comes to mind is ONIONS! Yes, onions are the foundation of the delicious recipe, but don’t let that scare you from making this dish. When you make it, you will see how well the onions complement the flavor of the Chicken. Trust me; Chicken Yassa will be unthinkable without Onions! You will be wowed!
A well-made Yassa chicken speaks for itself, but I will like to add that the more the onions, the better the Yassa.
What is Chicken Yassa?
Chicken Yassa or Poulet Yassa is one of the most popular traditional Senegalese dishes made with Chicken, caramelized onions, lemon, and a mixture of flavors and spices, which is typical of African cuisine.
Besides Yassa chicken, you can also make Yassa lamb – from lamb meat or Yassa Poisson (Yassa fish) from fish.
How to make Yassa poulet in four easy steps:
- Step 1: Marinate the Chicken and Onion: Leave the chicken to marinate in the refrigerator for 6 to 8 hours. If you can go overnight, that will be just fine. The longer, the better. The chicken gets its deep flavor from marinating, and this goes a long way in making the chicken more flavorful. Please be sure not to skip this step.
- Step 2: Brown the Chicken: Get the oil heated up and brown the chicken on both sides. You want the skin to be nicely browned and crispy.
- Step 3: Cook down the Onions for about 5 to 10 minutes depending on how caramelized you want the onions to be.
- Step 4: Combine everything: Add the browned chicken to the cooked down onions together with the leftover marinade and chicken stock. Cook further till done and serve over white rice.
If you are new to making African dishes, this is a good recipe to start with and you will be glad you did.
Other Delicious African Soups and stews
- Banga Soup – delicious Palm-nut Soup
- Okra soup – One-pot soup made with okra, spinach, and meat.
- Maafe – Easy Chicken Peanut Soup – one of our most favorite soup! You will love it!!
- Stewed Spinach – Delicious stew made with spinach.
- Ogbono soup – Made with wild mango seeds
- Ewedu – Viscous soup made with Jute leaves
- Chicken Pepper Soup – Delicious Spicy soup made with Chicken.
- Goat meat Pepper Soup – Another one you should try!
- Nigerian Chicken Stew – Delicious stew with a twist to the traditional. You will love it!
Note:
- Please don’t skip the onions, lemon, and hot pepper. You will be missing out a whole lot if you do.
Senegalese Poulet Yassa
Ingredients
Ingredients for marinating the Chicken
- 1/2 cup lemon juice freshly squeezed
- 1/4 cup apple cider vinegar or red wine vinegar
- 2 tablespoons dijon mustard
- 1/4 cup peanut oil or any other cooking oil - divided
- 5 cloves garlic minced
- 2 teaspoons bouillon powder or 2 cubes
- 1 habanero finely chopped - for added heat
- 1 teaspoon ginger spice
- 1-1½ tsp salt or to taste
- 2 teaspoons black pepper
- 6 pieces chicken thighs
- 4 onions thinly sliced into half-moons - 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, and add the onion slices, bay leaves, and the 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 tablespoons of oil to a pan, and brown the chicken on both sides for 7-10 minutes on medium heat (don't 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 are well reduced - about 5 to 10 minutes.
- Add the browned chicken, remaining marinade, and chicken stock or water to the onion-based cooking pot. Reduce the heat to medium-low and continue cooking for 15 to 20 more minutes or until the chicken is tender and the sauce is well reduced to your preference.
- Stir in the olives and simmer for 3 to 5 minutes. Adjust the seasoning if necessary.
- Garnish with parsley if desired and serve over rice or mashed potatoes.
Nutrition
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If you make this Chicken Yassa Recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen
Hi Chef! Thanks a million for this recipe, it’s really a treat. I’ve been following this recipe for about three years now; my family really loves it. I tend to have it with polenta, and also like to eat this one either hot or cold, which is great when it’s summer and I don’t want to make the kitchen all hot again! Clear instructions, great flavor, much appreciated :D!
Hello, thank you so much for your kind words 🥰. It means a lot to know that this recipe has been a favorite in your family for the past three years. Thank you for your continued support and for being part of our journey😊
Wow — i saw this on pinterest and thought it looked good, even though i knew nothing about it. it’s totally blown me away!! i only had two onions and i was generous with the dijon, as some suggested. i also misread the instructions and used the full quarter cup of the oil in the marinade (might’ve made it better who knows) but this is so delicious and nuanced. will be making frequently!!
I love this! Thank you so much for taking the time to leave such a sweet note. I’m so happy it turned out to be such a win for you. That extra Dijon and oil sounds like it worked out beautifully!! Happy cooking, and I hope you find some new favorites around here!!!
This is the best yassa recipe out there! I usually make it with chicken wings and add some Caribbean green seasoning to the marinade for extra yumminess.
That sounds so good Amanda! Chicken wings must soak up that marinade perfectly!! I love the twist with Caribbean green seasoning, I might have to steal that idea 😍
Do you use bone in or boneless thighs?
For Chicken Yassa (Poulet au Yassa), bone-in chicken is traditionally used but you can use boneless chicken too.
The recipe is quite clear and precise thanks
Thanks, Abigail ❤️
Good day, I am going to try the chicken Yassa and later the Tikka Masala
Thank you for sharing
You are welcome. I hope it went well.
A recipe that brings joy to the table. Just delicious.
That’s great.
I am making yassa and I want to use noodles instead of rice. When we lived in Guinea Bissau we would sometimes have it with noodles for an evening meal. Do I cook the noodles in water and then add to the marinade? Or should I cook the noodles in the liquid?
Absolutely delicious over rice, the olives make it.
I used to order yassa chicken quite often from a nearby African restaurant that was sensational, but since moving I haven’t had it.. until now! So thankful I came across your recipe–it’s such a faithful reproduction of what I used to order, and I’d say even more delicious! I think the habanero is absolutely essential, as it pairs with the vinegar and mustard to create such a specific taste profile that you simply don’t get from any other dish. I’ve made this three times already, the latter times using even more mustard than you note here. But it’s absolutely a hit. Thanks again! You’ve quickly become a tried and true resource for me when it comes to authentic delicious dishes of the diaspora.
Thank you for your wonderful feedback Elise! What a joy to read your message. I’m absolutely thrilled that the yassa chicken recipe has brought back fond memories and even nudged you into exploring with more mustard. That’s what cooking is all about! Keep experimenting and enjoying the culinary journey. I’m truly honored to be a part of your kitchen adventures. Thank you!
I have been using this recipe for over a year now and I can’t believe I haven’t left a review! I make it per the instructions (as everyone should) and it’s a family favorite. To anyone who may be afraid of the habanero, don’t be. It’s barely detectable and it’s necessary for the balance and slight tingle this dish delivers. I’m looking forward to coming back for additional authentic recipes to expand my flavor profiles. Thank you, Chef Lola!
Thank you for your kind words, Sav
Hello,
What kind of bouillon powder or cube is best to marinate the chicken with? The chicken stock or vegetable stock one?
Thank you!
You can use any one you prefer. If you want more chicken flavor use the chicken stock.
I made this for my housemates tonight and it was absolutely delicious! It tasted just like the yassa poulet I had in Senegal. Thank you for your work and for sharing this!
Thank you for the feedback, Maeve! I’m glad that you enjoyed the poulet Yassa. I hope you’ll come back for more African recipes in the future!
Would it be a crime if I leave out the pepper part? I love spicy food but my husband and toddler well they are scared of anything spicy… Would that make so much difference on the taste?
Feel free to adjust the pepper,Kai.
I remember growing up eating this almost every week & this recipe tastes exactly the way it did back then. 10/10
Thank you, Khadijah
This was SO GOOD! Couldn’t stop eating it! Best recipe for Poulet Yassa
Hello, Is this something I can make in advance and keep on the stove to just heat up when we are ready to eat? I would love to make it for a dinner party but dont want to be cooking while I have guests here. I am hoping I can finish before they arrive and heat up just before serving. Do you think this would affect the chicken tenderness or moistness?
Hi Kristina, apologies for the late response. Yes, you can make it ahead and heat it up when you are ready to use it. If it’s a little thicker by the time you are warming it, you can thin it out with some water or broth.
Delicious smells, beautiful dark color. I think that’s due to how long you caramelize the onions. This dish is so incredibly flavorful and attractive with the olives for a bit of color. I was thrilled with how easy it was.
Jasmine rice is perfect with it. Thank you!
Sounds like you absolutely nailed it! 😊😊😊😊😊😊
I fell in love with Yassa while visiting Dakar and Theis, this recipe takes me back to those days.
Hi! Help, I’m a little confused. The ingredient list calls for oil, 1/4 cup and then 2 tablespoons. Step 1 says to use “oil” to make the marinade. Step 4 says to use “3 or 4 tablespoons of oil” to brown the chicken. Could you clarify that please.
Apologies for the late response Lan. 2 tablespoons of oil is for the marinade and the 3-4 tablespoons of oil is for frying the chicken. I hope that helps?
Thank you for posting this recipe! I had it in Senegal 12 years ago, and am hoping to make it for my family, missing this delicious meal. Can’t wait to make it!
Thank. You for your recipe ! I have just made it it’s delicious but I find that it is always a bit to acidic when I do chicken yassa and it overtakes on the onion taste.
Do you have any advice to avoid this ?
Thank you 🙂
Laura
Hi Laura, thanks for the feedback. Glad you found it delicious. The acidic taste is part of what makes the recipe. However, you can use reduce the quantity of vinegar and lemon to your taste.
Hi Lola, how do you get the yassa to be so dark? mine always comes out so much lighter.
Hi Chidera, I guess it’s the lighting I used for the photography. It’s not that dark physically.
Thanks for a well detailed recipe ! I will try this Yassa poulet with spaghetti or rice
You are welcome, Justin. I will be glad to know how well you like it when you get to try it!