If you love dishes that bring together bold flavors, heartwarming comfort, and pure joy in every bite, then you absolutely have to try Poulet Yassa – Senegalese Chicken with Onion-Lemon Sauce. This iconic West African dish is a true celebration of tender chicken marinated in mustard and lemon, then slow-cooked in an avalanche of sweet, caramelized onions. With every forkful, you’ll be transported straight to Senegal’s vibrant kitchens—no passport required!

Poulet Yassa – Senegalese Chicken with Onion-Lemon Sauce Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Poulet Yassa – Senegalese Chicken with Onion-Lemon Sauce is wonderfully simple, yet each component is absolutely essential. Every item plays a starring role, lending depth, aroma, or just the right pop of color to this mouthwatering dish.

Chicken (2 lbs thighs or drumsticks): Go for bone-in cuts for extra flavor and juicy, fall-apart meat.
Onions (1 large for marinade, 2–3 more for stew): Don’t skimp—the onions will transform into a sweet, golden sauce that truly defines Yassa.
Dijon Mustard (3 tbsp for marinade, 2 tbsp for stew): The secret to that tangy backbone and lovely complexity.
Fresh Lemon Juice (½ cup): Loads of lemon juice gives this dish a signature bright zing—always use the freshest lemons you can find.
Garlic (4 cloves, minced): For deep savoriness and a little kick.
Black Pepper & Salt (1 tsp each): Seasoning the chicken right from the start means every bite sings with flavor.
Olive Oil (1 tbsp for marinade): Helps the flavors absorb and creates a rich finish on the chicken.
Vegetable Oil (3 tbsp): For perfectly searing the chicken and caramelizing the onions.
Chicken Broth or Water (1 cup): Keeps everything juicy and binds the sauce together beautifully.
Chicken Bouillon Cube (optional): Use this for a little flavor boost if you like your sauce extra savory.
Salt and Pepper (to taste): Simple, essential finishing touches.
Chili Pepper (Scotch bonnet or jalapeño, optional): Add a pepper for heat—completely customizable to your taste!
Cooked Rice or Couscous (for serving): You need something to soak up every last drop of that luscious sauce!

How to Make Poulet Yassa – Senegalese Chicken with Onion-Lemon Sauce

Step 1: Marinate the Chicken

This first step lays all the flavor groundwork. Toss your chicken in a large bowl with loads of onions, Dijon mustard, fresh lemon juice, garlic, salt, and black pepper. Make sure every piece gets a good coating for maximum flavor infusion. Cover and let it chill in the fridge for at least 2 hours—overnight is ideal and rewards you with chicken so zesty and aromatic, you’ll know you’re in for something special.

Step 2: Sear the Chicken

Remove the chicken from its marinade, but don’t throw away those onions! Heat vegetable oil in a sturdy Dutch oven or skillet and brown the chicken pieces until golden on both sides. This quick sear locks in juices and adds a lovely golden crust. Set the browned chicken aside—you’ll bring it back soon.

Step 3: Caramelize the Onions

Time to give those onions the royal treatment! In the same pot, add a bit more oil if things look dry and pile in all the sliced onions from the marinade. Sauté gently, stirring now and then, until they get soft, deep gold, and caramelized (about 10 to 15 minutes). This forms the soul of your Poulet Yassa – Senegalese Chicken with Onion-Lemon Sauce—the sweet, savory base that transforms everything.

Step 4: Simmer with Sauce

Layer the seared chicken pieces over the caramelized onions, then pour in your chicken broth (or water) and an extra hit of mustard. Drop in the bouillon cube if you’re using it, and don’t forget your chili pepper for a wow-factor kick. Bring everything up to a gentle boil, then reduce to a simmer, cover, and let it all gently bubble away for 25 to 30 minutes. The sauce will thicken, the chicken will turn irresistibly tender, and those flavors will meld into something truly unforgettable.

Step 5: Serve

Time to dig in! Poulet Yassa – Senegalese Chicken with Onion-Lemon Sauce is meant to be enjoyed hot, with generous spoonfuls over piles of fluffy rice, couscous, or even alongside fried plantains. Spoon over extra onion sauce and let every marvel at the aroma before taking a bite.

How to Serve Poulet Yassa – Senegalese Chicken with Onion-Lemon Sauce

Garnishes

Add that final flourish with a sprinkle of freshly chopped parsley, sliced green onions, or even thin chili rings if you’re after a little more heat. For a citrus kick, scatter a few lemon wedges around the plate for squeezing over just before eating.

Side Dishes

The classic move is to serve Poulet Yassa – Senegalese Chicken with Onion-Lemon Sauce over steaming mounds of white rice or fluffy couscous. If you want to shake things up, try pairing it with sweet fried plantains or even crusty bread to mop up all those delicious juices.

Creative Ways to Present

Turn your table into a Senegalese feast by serving Poulet Yassa family-style in a big platter, letting everyone help themselves. Or ladle individual portions into vibrant bowls with rice, then top with bright herbs and paper-thin lemon slices for a modern touch. This is definitely a dish that shines when shared!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Let everything cool completely, then transfer to an airtight container and refrigerate for up to four days. The flavors get even better with time, which means tomorrow’s lunch could be even more spectacular.

Freezing

Poulet Yassa – Senegalese Chicken with Onion-Lemon Sauce freezes beautifully. Simply pack cooled portions into freezer-safe containers or bags, making sure to cover everything with plenty of sauce. Stash them in the freezer for up to three months—just imagine the joy of an impromptu Senegalese dinner on a busy night!

Reheating

For the juiciest results, reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce needs loosening. Microwave works in a pinch, too, but cover the bowl to trap moisture and keep the chicken tender. Just be sure to heat everything all the way through before serving.

FAQs

Can I use boneless chicken for Poulet Yassa – Senegalese Chicken with Onion-Lemon Sauce?

Absolutely! Boneless thighs work well and cut down on cook time. The final flavor is fantastic, though bone-in pieces lend a richer sauce. Go with what you have or prefer!

Is it really necessary to marinate overnight?

While you can get away with just a couple of hours, an overnight marinade brings out the deepest, most authentic taste. If you have the time, don’t skip it—it seriously pays off!

What’s the best way to control the heat level?

Completely in your hands! Add more or less chili pepper to adjust the spice, and if any heat is too much, feel free to leave it out entirely. The dish will still taste incredible, just milder.

Can I grill the chicken instead of searing it?

Yes! Grilling the marinated chicken before adding it to the stew brings in a lovely smoky flavor that’s traditional in some Senegalese homes. Either method creates a winning dish.

What kind of mustard should I use?

Dijon mustard is classic in Poulet Yassa – Senegalese Chicken with Onion-Lemon Sauce for its sharp tang and creamy texture, but you can experiment with any smooth, flavorful mustard you enjoy.

Final Thoughts

If you’ve made it this far, you’re ready to dive in and bring the magic of Poulet Yassa – Senegalese Chicken with Onion-Lemon Sauce to your own kitchen. It’s a dish that’s as fun to make as it is rewarding to eat. Don’t hesitate—grab those onions and let your kitchen fill with the irresistible scents of Senegal!

Poulet Yassa – Senegalese Chicken with Onion-Lemon Sauce Recipe