Senegalese Yassa Poulet

• •3.5 lb chicken, whole, cut into 8 pieces or spatchcocked
• •5 large yellow onions, thinly sliced
• •3 lemons, large, juiced (about 1/2 cup)
• •0.3 cup Dijon mustard
• •6 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •2 bay leaves
• •1.5 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •0.3 cup peanut oil or vegetable oil
• •1.5 cup chicken broth or water
• •1 tablespoon Dijon mustard
• •1 Scotch bonnet pepper, whole (optional, do not puncture)
• •0.5 cup Kalamata olives, pitted (optional)
• •2 medium carrots, peeled and sliced into 1/2-inch rounds (optional)
• •2 medium potatoes, peeled and cut into 1-inch cubes (optional)
• • to taste cooked white rice, for serving
• • to taste fresh parsley or cilantro, chopped, for garnish

Instructions

1. 1

   Prepare the Chicken: If using a whole chicken, cut it into 8 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breast halves) or spatchcock it. Pat the chicken pieces thoroughly dry with paper towels.

2. 2

   Make the Marinade: In a large bowl, combine the juice from 2 large lemons, 1/4 cup Dijon mustard, minced garlic, grated ginger, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1 thinly sliced yellow onion to the marinade.

3. 3

   Marinate the Chicken: Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours) for best flavor.

4. 4

   Sear the Chicken: When ready to cook, remove the chicken from the marinade, scraping off any excess onion or garlic but reserving the marinade. Pat the chicken pieces dry again. Heat the peanut or vegetable oil in a large Dutch oven over medium-high heat. Sear the chicken pieces in batches, skin-side down first, until golden brown and crispy on all sides (about 3-5 minutes per side). Remove the seared chicken from the Dutch oven and set aside.

5. 5

   Caramelize the Onions: Reduce the heat to medium-low. Add the remaining 4 thinly sliced yellow onions to the Dutch oven. Cook slowly, stirring frequently, for 30-45 minutes, or until the onions are deeply golden brown, very soft, and caramelized. This step is crucial for the depth of flavor in the Yassa sauce.

6. 6

   Build the Sauce: Add the reserved marinade (including the onions and garlic from it) to the caramelized onions in the Dutch oven. Stir well, scraping up any browned bits from the bottom of the pot. Stir in the chicken broth or water, the remaining 1 tablespoon of Dijon mustard, and the juice from the last large lemon. Bring the sauce to a gentle simmer.

7. 7

   Braise the Chicken: Return the seared chicken pieces to the Dutch oven, nestling them into the onion sauce. If using, add the whole Scotch bonnet pepper, pitted Kalamata olives, sliced carrots, and cubed potatoes around the chicken. Ensure the chicken is partially submerged in the sauce. Bring the sauce back to a simmer, then cover the Dutch oven tightly.

8. 8

   Cook: Braise in a preheated oven at 350°F (175°C) for 60-75 minutes, or on the stovetop over low heat, until the chicken is fork-tender and cooked through, and the vegetables (if added) are tender. If cooking on the stovetop, stir occasionally to prevent sticking.

9. 9

   Finish and Serve: Carefully remove the Scotch bonnet pepper (if used) before serving. Taste the sauce and adjust seasoning with salt and pepper if needed. Let the Yassa rest for 10 minutes before serving. Serve hot over fluffy white rice, garnished with fresh chopped parsley or cilantro.

Chef's Tips

• 💡Marination is Key: The longer the chicken marinates, the more flavor it will absorb. Aim for at least 4 hours, but overnight is highly recommended.
• 💡Patience with Onions: Don't rush the caramelization of the onions. This slow process develops the rich, sweet, and savory base of the Yassa sauce.
• 💡Pat Chicken Dry: Ensure the chicken pieces are very dry before searing to achieve a beautiful golden-brown crust.
• 💡Scotch Bonnet Caution: If using a Scotch bonnet pepper, keep it whole and avoid puncturing it during cooking to infuse flavor without making the dish excessively spicy. Remove it before serving.
• 💡Dutch Oven Advantage: A heavy-bottomed Dutch oven provides even heat distribution, which is ideal for both searing and slow braising.