Senegalese Chicken Yassa

Senegalese Chicken Yassa

Senegalese Chicken Yassa, also known simply as "Poulet Yassa," is a vibrant and tangy chicken dish that originates from the Casamance region in southern Senegal. It is now celebrated across West Africa and recognized globally for its bold flavors and comforting appeal

Senegalese Chicken Yassa

Ingredients

• 4 boneless, skinless chicken thighs

• 3 onions peeled and julienned

• 3 Habanero peppers

• ½ cup lemon juice

• ¼ cup vegetable oil

• 2 Tablespoons Dijon mustard

• 3 teaspoons minced garlic

• 1 Tablespoon vegetable oil

• 1 ½ cup chicken broth

• Salt and pepper

Method

1. Mix the oil, lemon juice, garlic, and Dijon mustard in a bowl to make the marinade.

2. Add the cut-up chicken thighs to a gallon ziplock bag and cover with the marinade. Refrigerate for at least 2 hours.

3. In a large stockpot or Dutch oven, add the second amount of vegetable oil and brown the marinated chicken on both sides, seasoning with salt and pepper.

4. Remove the chicken after browning and set it aside on a plate.

5. Add the onions to the stockpot along with the three habaneros. Add the remaining marinade and sauté everything until the onions are caramelized.

6. Place the browned chicken back into the pot and add the chicken broth. Bring the heat to a boil, then reduce to a simmer. Cover the pot with a lid and cook for 30 minutes.

7. It is finished when the chicken reaches an internal temperature of 165°F.

Serve with rice. Servings: 6

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