Poulet Yassa I

Poulet Yassa Recipe from Senegal | Flavorful Chicken Dish with Onions, Chili Pepper and Peanut

Region / culture: Senegal | Preparation time: 24 hours | Cooking time: 40 minutes | Servings: 4

Introduction

Poulet Yassa is a popular Senegalese dish that features marinated chicken cooked with onions, lemon juice, and chili peppers. This flavorful and aromatic dish is a staple in Senegalese cuisine and is loved for its tangy and spicy flavors.

History

Poulet Yassa originated in Senegal, a country in West Africa known for its vibrant and diverse culinary traditions. The dish is believed to have been created by the Wolof people, who are one of the largest ethnic groups in Senegal. Poulet Yassa is often served at special occasions and gatherings, and is a favorite among both locals and visitors to the country.

Ingredients

2 – 3 lb (1.36 kg) of chicken, whole cut into serving pieces
4 – 6 onions, sliced thin
1 – 3 chili peppers, minced
4 – 5 lemons, juice only
2 tbsp of dijon mustard (optional)
0.25 cup of peanut or other oil
salt and pepper to season

How to prepare

Mix all the ingredients together in a stainless steel or glass dish.
Let the mixture marinate for at least overnight.
Remove the chicken pieces, wipe them dry, and grill, broil, or sauté them until they are well browned.
Set the chicken aside.
Heat 2 – 3 tbsp of oil in a large pot over medium heat.
Remove the onions from the marinade and sauté them for 8 – 10 minutes until they are well wilted and starting to brown.
Add the remaining marinade and the browned chicken pieces to the pot.
Simmer the mixture over medium-low heat until the chicken is cooked through, about 30 – 40 minutes.
Adjust the seasoning and serve with rice, fufu, or couscous.

Variations

Add diced bell peppers or tomatoes for extra flavor and color.
Use boneless, skinless chicken breasts for a lighter version of the dish.
Substitute the chili peppers with hot sauce or cayenne pepper for a spicier kick.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least overnight to allow the flavors to fully develop.

- Browning the chicken before adding it to the pot adds depth and richness to the dish.

- Adjust the amount of chili peppers to suit your spice preference.

- Serve Poulet Yassa with traditional sides like rice, fufu, or couscous for a complete meal.

Serving Suggestions

Serve Poulet Yassa with a side of fluffy white rice and a crisp green salad for a complete and satisfying meal.

Cooking Techniques

Marinating the chicken overnight allows the flavors to fully penetrate the meat, resulting in a more flavorful dish. Browning the chicken before simmering it in the pot adds depth and richness to the final dish.

Ingredient Substitutions

Use bone-in chicken thighs or drumsticks instead of a whole chicken.

- Substitute lemon juice with lime juice for a slightly different citrus flavor.

- Use yellow onions or shallots in place of white onions for a sweeter taste.

Make Ahead Tips

Poulet Yassa can be marinated and prepared up to 24 hours in advance. Simply marinate the chicken, brown it, and refrigerate until ready to finish cooking.

Presentation Ideas

Serve Poulet Yassa in a large serving dish garnished with fresh herbs like parsley or cilantro for a pop of color. Accompany the dish with a side of fluffy rice and a wedge of lemon for squeezing over the chicken.

Pairing Recommendations

Pair Poulet Yassa with a crisp and refreshing white wine like Sauvignon Blanc or a light and fruity red wine like Pinot Noir. For a non-alcoholic option, try serving the dish with a glass of hibiscus tea or ginger beer.

Storage and Reheating Instructions

Store any leftover Poulet Yassa in an airtight container in the refrigerator for up to 3 days. Reheat the dish in a pot over low heat until warmed through, adding a splash of water if needed to prevent sticking.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Vitamin C: 20% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains: Mustard

Summary

Poulet Yassa is a balanced dish that provides a good source of protein, healthy fats, and essential vitamins and minerals. It is a flavorful and satisfying meal that can be enjoyed as part of a well-rounded diet.

Summary

Poulet Yassa is a flavorful and aromatic Senegalese dish that features marinated chicken cooked with onions, lemon juice, and chili peppers. This dish is a staple in Senegalese cuisine and is loved for its tangy and spicy flavors. Serve Poulet Yassa with rice, fufu, or couscous for a complete and satisfying meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Poulet Yassa. It was many years ago, during a trip to Senegal, where I had the pleasure of immersing myself in the vibrant culture and flavors of West Africa. I had always been fascinated by the rich and diverse cuisine of the region, and I jumped at the chance to learn how to make one of their most iconic dishes.

I was fortunate enough to be invited into the home of a local family, who graciously shared their culinary secrets with me. As I watched the matriarch of the family prepare the Poulet Yassa, I was struck by the simplicity and elegance of the dish. It was a beautifully balanced combination of tangy marinated chicken, sweet caramelized onions, and fragrant herbs and spices.

The key to making a delicious Poulet Yassa, I learned, was in the marinade. It consisted of a blend of lemon juice, vinegar, mustard, garlic, and a generous amount of onions. The chicken was then marinated in this mixture for several hours, allowing the flavors to penetrate the meat and tenderize it.

Once the chicken had marinated, it was grilled to perfection, creating a smoky, charred flavor that complemented the tangy marinade beautifully. The caramelized onions, cooked in the remaining marinade, added a sweet and savory element to the dish that I found absolutely irresistible.

As I sat down to enjoy my first taste of Poulet Yassa, surrounded by my gracious hosts and newfound friends, I felt a deep sense of gratitude for the opportunity to learn from such talented cooks. The flavors of Senegal had captured my heart, and I knew that I would carry the memory of this meal with me forever.

After returning home, I wasted no time in recreating the recipe for Poulet Yassa in my own kitchen. I gathered the ingredients and set to work, following the steps I had learned with care and precision. The aroma of the marinade filled my kitchen, transporting me back to that warm and welcoming home in Senegal.

As the chicken grilled on the stove, I could already taste the delicious flavors that awaited me. The caramelized onions sizzled in the pan, releasing their sweet and savory scent into the air. I knew that this dish would be a hit with my family, who had eagerly awaited my return and the stories of my culinary adventures.

When the Poulet Yassa was finally ready, I served it with a side of fluffy rice and a crisp salad, just as I had seen it done in Senegal. The flavors were just as I remembered – tangy, sweet, and full of depth. My family devoured the dish with gusto, each bite eliciting smiles and nods of approval.

Since that first taste of Poulet Yassa, it has become a staple in my recipe repertoire. I have shared it with friends and family, passing on the tradition of this delicious West African dish to those I hold dear. Each time I make it, I am reminded of the warmth and hospitality of the people who taught me how to create it, and I am grateful for the culinary journey that has brought me to this moment.

In the end, Poulet Yassa is more than just a recipe – it is a connection to a place and a culture that has left an indelible mark on my heart. It is a reminder of the joy that comes from sharing food and stories with others, and the power of culinary traditions to bring us together in a spirit of love and friendship. And for that, I will always be grateful.