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Yassa Poulet (Lemon Onion Chicken)

A Senegalese classic of chicken marinated in lemon juice and Dijon mustard, then braised with a mountain of caramelized onions until deeply savory and tangy. Plan ahead: marinate the chicken for at least 4 hours or overnight.

80 minMediumServes 4510 cal/serving

West AfricanDinnerStovetopHigh ProteinLow CarbGluten-FreeDairy-FreeAlcohol-Free

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Ingredients

  • 4 lbs bone-in, skin-on chicken thighs and drumsticks
  • 1/2 cup fresh lemon juice
  • 2 tbsp Dijon mustard
  • 6 garlic cloves, minced
  • 1/2 scotch bonnet or habanero pepper, minced
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 6 large yellow onions, thinly sliced
  • 6 tbsp vegetable oil
  • 1 cup low-sodium chicken stock
  • 2 bay leaves
  • 1/2 cup green olives, pitted (optional)

Instructions

  1. 1

    In a large bowl, whisk together 1/2 cup fresh lemon juice, 2 tbsp Dijon mustard, 6 minced garlic cloves, 1/2 minced scotch bonnet or habanero pepper, 2 tsp kosher salt, and 1 tsp black pepper. Add 4 lbs bone-in, skin-on chicken thighs and drumsticks and the 6 thinly sliced large yellow onions and toss to coat. Cover and marinate in the refrigerator for at least 4 hours, or overnight.

  2. 2

    Remove chicken from marinade and pat dry. Reserve the marinade and onions that were marinating.

  3. 3

    Heat 6 tbsp vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Working in batches, brown the chicken on both sides, about 4 minutes per side. Remove and set aside.

  4. 4

    In the same pot, add the reserved sliced onions and cook over medium heat, stirring often, until deeply golden and caramelized, about 20-25 minutes.

  5. 5

    Add the reserved marinade, 1 cup low-sodium chicken stock, and 2 bay leaves to the pot. Return the browned chicken to the pot. Add 1/2 cup green olives, pitted (optional) if using.

  6. 6

    Bring to a simmer, then reduce heat to low, cover, and braise for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and is very tender.

  7. 7

    Remove bay leaves. Taste and adjust seasoning. Serve over rice with plenty of the onion sauce.

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Questions

What is Yassa Poulet (Lemon Onion Chicken)?

A Senegalese classic of chicken marinated in lemon juice and Dijon mustard, then braised with a mountain of caramelized onions until deeply savory and tangy. Plan ahead: marinate the chicken for at least 4 hours or overnight. This reference files it under West African dinner: made on the stovetop, rated medium and about 80 minutes start to finish.

What internal temperature should Yassa Poulet (Lemon Onion Chicken) reach?

For Yassa Poulet (Lemon Onion Chicken), the target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

How long should Yassa Poulet (Lemon Onion Chicken) marinate?

Step 1 reads: "Cover and marinate in the refrigerator for at least 4 hours, or overnight." Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

What can I use instead of Scotch bonnet in Yassa Poulet (Lemon Onion Chicken)?

The entry for Yassa Poulet (Lemon Onion Chicken) calls for 1/2 scotch bonnet or habanero pepper, minced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

Can I use chicken breasts instead of chicken thighs in Yassa Poulet (Lemon Onion Chicken)?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Yassa Poulet (Lemon Onion Chicken) uses 4 lbs bone-in, skin-on chicken thighs and drumsticks.

Can I make Yassa Poulet (Lemon Onion Chicken) less spicy?

Yes. The heat in Yassa Poulet (Lemon Onion Chicken) comes from 1/2 scotch bonnet or habanero pepper, minced. For a milder plate, remove the seeds and ribs from the hot pepper, or use half; nothing else in the method changes.

Can I start Yassa Poulet (Lemon Onion Chicken) the day before?

Yes. Step 1 is a built-in pause of overnight, or about 8 hours: "Cover and marinate in the refrigerator for at least 4 hours, or overnight." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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