About the Dish:
Poulet Yassa is a traditional Senegalese dish that is known for its deliciously tangy and flavorful marinade. This dish is typically made with chicken that is marinated in a mixture of onions, lemon juice, mustard, and various spices. The marinade is then used as a sauce to cook the chicken in, resulting in a tender and flavorful dish. Poulet Yassa is often served with rice or couscous and is a popular dish in Senegal and other West African countries.
|Dijon mustard||2 tablespoons|
|Vegetable oil||1/4 cup|
|Black pepper||1/2 teaspoon|
|Hot sauce||1 tablespoon|
- Step 1: Start by preparing the marinade. In a bowl, combine the juice of two lemons, dijon mustard, minced garlic, vegetable oil, thyme, black pepper, salt, and hot sauce. Mix well.
- Step 2: Place the chicken thighs in a large dish and pour the marinade over them. Make sure the chicken is well coated. Cover the dish and let the chicken marinate in the refrigerator for at least 2 hours, or overnight for best results.
- Step 3: Preheat your grill or oven to medium-high heat. Remove the chicken from the marinade and discard any excess marinade. Place the chicken on the grill or in a baking dish if using the oven. Cook the chicken for about 6-8 minutes on each side, or until it reaches an internal temperature of 165°F (74°C).
- Step 4: While the chicken is cooking, thinly slice the onions. Heat a large skillet over medium heat and add the sliced onions. Cook the onions until they are softened and translucent, about 5-7 minutes.
- Step 5: Once the onions are cooked, add the marinade from the chicken to the skillet. Stir in 1 cup of water and bring the mixture to a simmer. Cook for about 10 minutes, or until the sauce has thickened slightly.
- Step 6: When the chicken is done, remove it from the grill or oven and transfer it to a serving dish. Pour the onion and marinade sauce over the chicken.
- Step 7: Serve the Poulet Yassa with rice or couscous and enjoy!