Senegalese Yassa Poulet

• •3 lb whole chicken, cut into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings) or spatchcocked
• •0.5 cup fresh lemon juice
• •2 tablespoon Dijon mustard
• •6 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •0.5 Habanero or Scotch Bonnet pepper, deseeded and minced (optional, for heat)
• •1.5 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •4 large yellow onions, thinly sliced
• •4 tablespoon vegetable oil
• •2 bay leaves
• •1 teaspoon dried thyme
• •1.5 cup chicken broth or water
• •0.5 cup green olives, pitted
• •2 medium carrots, peeled and cut into 1-inch pieces (optional)
• • to serve cooked white rice, for serving

Instructions

1. 1

   Prepare the chicken: In a large bowl, combine the lemon juice, Dijon mustard, minced garlic, grated ginger, minced habanero (if using), 1 teaspoon of salt, and 0.25 teaspoon of black pepper. Add the chicken pieces, ensuring they are thoroughly coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight (up to 24 hours).

2. 2

   Brown the chicken: Remove the chicken from the marinade, reserving the marinade. Pat the chicken pieces dry with paper towels. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium-high heat. Working in batches if necessary, brown the chicken pieces on all sides until golden, about 3-4 minutes per side. Remove the chicken and set aside.

3. 3

   Caramelize the onions: Add the remaining 2 tablespoons of vegetable oil to the same Dutch oven. Add the thinly sliced onions and the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Cook over medium heat, stirring frequently, for 25-35 minutes, or until the onions are deeply golden brown and very soft. This slow caramelization is crucial for the flavor of Yassa.

4. 4

   Build the braise: Once the onions are caramelized, add the reserved chicken marinade to the Dutch oven, scraping up any browned bits from the bottom of the pot. Stir in the bay leaves and dried thyme. Bring to a simmer and cook for 2-3 minutes, allowing the marinade to reduce slightly.

5. 5

   Braise the chicken: Return the browned chicken pieces to the Dutch oven, nestling them into the onions and sauce. Pour in the chicken broth or water. If using, add the carrots at this stage. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the Dutch oven, and braise for 45-60 minutes, or until the chicken is tender and cooked through.

6. 6

   Finish and serve: Stir in the pitted green olives during the last 10 minutes of cooking. Taste and adjust seasoning if necessary. Remove the bay leaves before serving. Serve the Senegalese Yassa Poulet hot, spooning plenty of the rich onion sauce over the chicken, accompanied by fluffy white rice.

Chef's Tips

• 💡Marination is key for Yassa: The longer the chicken marinates, the more flavorful and tender it will be. Overnight marination is highly recommended.
• 💡Don't rush the onions: Deeply caramelized onions are the heart of Yassa's flavor. Take your time to achieve a rich golden-brown color and soft texture.
• 💡Adjust spice to taste: If you prefer less heat, omit the habanero pepper. For more heat, you can add a whole pepper to the braise and remove it before serving.
• 💡Consider grilling: For an extra layer of flavor, you can grill the marinated chicken until cooked through, then add it to the caramelized onions and sauce for the final simmer, rather than braising from raw.