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Yassa Poulet served in a white bowl and garnished with parsley.

Senegalese Poulet Yassa

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 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!
Course Lunch/Dinner
Cuisine African, West African
Prep Time 10 minutes
Cook Time 50 minutes
Marinating Time 6 hours
Servings 6 people
Calories 187kcal


  • 6 pieces Chicken thighs
  • 4 onions cut in halves and then thinly sliced into half-moon (preferably white/yellow onions)
  • 5 cloves Garlic minced
  • 1/4 cup Peanut oil
  • 1/2 cup Lemon juice freshly squeezed
  • 2 tbsp Oil
  • 1/4 cup Apple Cider vinegar or red wine Vinegar
  • 2 Bay leaves
  • 2 Tbsp Dijon Mustard
  • 2 tsp Black pepper
  • 1 Habanero finely chopped (for added heat)
  • 1 Tsp Ginger spice
  • 1-2 tsp Salt or to taste
  • 2 Tsp Bouillon powder or cubes
  • 3/4 cup Chicken stock or water
  • 3/4 cup green olives optional
  • Parsley for garnish if desired


  • Prepare the marinade by combining the oil, vinegar, lemon juice, mustard, garlic, ginger powder, black pepper, minced habanero, seasoning powder, minced garlic, bay leaves, and salt in a medium bowl. Mix well and set aside.
  • Place the chicken pieces in a large bowl, add the onion slices, bay leaves, and 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 3 to 4 tablespoon of oil in a pan, gently place the chicken in the oil and brown them on both sides (be sure not to 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 well reduced. 5 to 10 minutes.
  • Return the browned Chicken inside the cooking onion together with the remaining marinade and chicken stock or water. Reduce the heat to medium-low and continue to cook for another 15 to 20 or until the chicken is nice and tender, and the sauce is well reduced to your preference.
  • Add the olives and simmer. Adjust the seasoning if necessary.
  • Serve over rice or mashed potatoes.


Calories: 187kcal | Carbohydrates: 12g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 929mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Vitamin A: 82IU | Vitamin C: 17mg | Calcium: 42mg | Iron: 1mg