Poulet Yassa (Recipe)

The story

This recipe is for one of Senegal’s most famous dishes. Chicken with onions and lemon juice. I have had this many years ago in Dakar and have been making it ever since. Hope you enjoy.


1 Whole chicken, Cut into protions
4 Onions, Sliced
½ teaspoon Cayenne pepper
3 tablespoons Mustard
3 tablespoons Olive oil
1 liter Chicken stock
Salt, To taste
Ground Black Pepper, To taste
½ cup Lemon juice

Poulet Yassa


1. Rub the chicken with mustard, salt and pepper and set aside to marinade for 20 minutes.

2. Mix together the onions, lemon juice and cayenne pepper and marinade for 20 minutes.

3. Add the marinated onion in a large pot or pan and cook down over a slow heat. The onions should not be caramalised, and it should not be browned. It should be cooked slowly to a translucent state and then some more. Ten more minutes should be enough. Stir regularly to prevent sticking.

4. Brown the chicken portions in a separate pan. Remove and set aside until the onions are ready.

5. Add the chicken to the onions and add the stock. Add the bay leaves and parsley and cover with a tight fitting lid. Cook over low heat for at least an hour. Check regularly that nothing sticks to the bottom. Taste for seasoning. Serve with boiled rice.


5 Comments Add yours

  1. Karen says:

    I love eating cuisines from all over the whole and this sounds very good with all the lemon flavor it must have.

    1. Karen, discovering new dishes is one reason for me to go on a long trip at least once a year.

  2. Corina says:

    I also love discovering new dishes from different cuisines and this one sounds delicious.

    1. Corina, then I am sure you would also like the Mafe dish I just posted. African food is usually easy to cook, and most of the ingredients are not that difficult to find. Given where these dishes come from, the emphasis is on flavour, not the number of ingredients or the sophistication of the techniques. I hope that you’ll cook some of these and let me know what what you think.

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