Senegalese Yassa Poulet

• •3.5 lb whole chicken, cut into 8 pieces (or spatchcocked)
• •0.8 cup fresh lemon juice
• •0.3 cup Dijon mustard
• •6 garlic cloves, minced
• •4 large yellow onions, thinly sliced
• •2 bay leaves
• •3 fresh thyme sprigs
• •1 Scotch bonnet or habanero pepper, whole (optional)
• •1 red bell pepper, cored and sliced into strips (optional)
• •2 medium carrots, peeled and cut into 1-inch chunks (optional)
• •1 cup chicken broth or water
• •3 tablespoon peanut oil or vegetable oil
• • to taste kosher salt
• • to taste freshly ground black pepper
• •0.3 cup green olives, pitted (for garnish, optional)
• • to taste cooked white rice, for serving

Instructions

1. 1

   Prepare the chicken marinade: In a large bowl or resealable bag, combine the lemon juice, Dijon mustard, 4 minced garlic cloves, 1 teaspoon of kosher salt, and 0.5 teaspoon of black pepper. Add the chicken pieces, ensuring they are fully coated. Cover and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the flavors to penetrate deeply.

2. 2

   Sear the chicken: Remove the chicken from the marinade, reserving the marinade liquid. Pat the chicken pieces very dry with paper towels to ensure a good sear. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Working in batches if necessary, sear the chicken pieces until deeply golden brown on all sides, about 4-6 minutes per side. Remove the seared chicken from the Dutch oven and set aside.

3. 3

   Caramelize the onions: Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the Dutch oven, along with the thinly sliced onions. Cook, stirring occasionally, for 45-60 minutes, or until the onions are deeply caramelized to a rich, dark golden brown. This slow caramelization is crucial for the authentic yassa flavor. If the onions start to stick, add a tablespoon of water to deglaze the bottom of the pot.

4. 4

   Build the braising liquid: Add the remaining 2 minced garlic cloves, bay leaves, and fresh thyme sprigs to the caramelized onions. Cook for 1 minute until fragrant. Pour in the reserved marinade liquid (strain it if desired to remove any small chicken bits) and the chicken broth or water. Bring to a simmer, scraping up any browned bits from the bottom of the pot.

5. 5

   Braise the chicken: Return the seared chicken pieces to the Dutch oven, nestling them into the onion mixture. If using, add the whole Scotch bonnet pepper, red bell pepper strips, and carrot chunks. The liquid should come about halfway up the chicken. If needed, add a little more broth or water. Bring the liquid back to a gentle simmer, then cover the Dutch oven tightly. Reduce the heat to low and braise for 45-60 minutes, or until the chicken is fork-tender and cooked through.

6. 6

   Finish and serve: Carefully remove the Scotch bonnet pepper before serving (if used). Taste the sauce and adjust seasoning with salt and pepper as needed. Garnish with pitted green olives if desired. Serve the Senegalese Yassa Poulet hot, traditionally over a bed of fluffy white rice, ensuring plenty of the rich onion sauce is spooned over each serving.

Chef's Tips

• 💡Marination is key: Don't skimp on the marination time. The longer the chicken marinates, the more flavorful and tender it will be.
• 💡Patience with onions: The deep caramelization of the onions is the heart of Yassa. This step cannot be rushed; allow ample time for them to cook down slowly and develop a rich, sweet, and savory flavor.
• 💡Pat chicken dry: Ensure the chicken is thoroughly patted dry after removing it from the marinade. This helps achieve a beautiful, crispy sear which adds another layer of flavor and texture.
• 💡Spice level: If you prefer less heat, you can omit the Scotch bonnet pepper or simply pierce it a few times for a milder infusion of flavor. For more heat, you can slice it or crush it slightly.
• 💡Serving suggestions: Yassa Poulet is traditionally served with plain white rice, which perfectly soaks up the delicious sauce. It can also be served with couscous or crusty bread.