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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Senegal

Yassa Poulet (Senegalese Chicken)

Allergens named in the ingredients: Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 6 chicken thighs
  • 3 large onions, thinly sliced
  • 4 garlic cloves, neatly minced
  • 3 tablespoons dijon mustard
  • 2 cups chicken broth
  • ½ cup lemon juice
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons bouillon powder
  • 1 teaspoon salt or to taste
  • 4 tablespoons olive oil

Method

  1. Wash the chicken and pat it dry with paper towels.
  2. Put the chicken in a large bowl with the garlic, onions, dijon mustard, lemon juice, salt, bouillon powder, cayenne pepper and smoked paprika. Mix together well and place in the fridge to marinate for 2–12 hours.
  3. Take the chicken out of the marinade, and scrape off the marinade and the onions. Reserve the marinade.
  4. Heat the olive oil in the large Dutch oven over medium heat, and add the chicken. Let it brown on both sides for 5 minutes. Take out and set aside the chicken.
  5. To the pot, add the onions and remaining marinade. Cook on medium heat for 5 minutes until browned.
  6. Return the browned chicken pieces to the sweet caramelized onions.
  7. Add the chicken broth, and simmer for 20 minutes over medium heat until the chicken is fully cooked.
  8. Taste for salt and other ingredients and make any necessary adjustments.