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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

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.

Questions

How long does Yassa Poulet (Lemon Onion Chicken) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Yassa Poulet (Lemon Onion Chicken)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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