I first had Poulet Yassa at a Senegalese restaurant here in Montreal and I remember that there was something distinct about the sauce and the way the onions had caramelized. So when I finally decided to make the sauce for myself, I was totally surprised to discover the combination of ingredients used in making the recipe. Seriously… lemon juice, cider vinegar, mustard, onions, onions…and more onions .It sounded so wrong and it seemed my taste buds were already making a protest on my behalf. What would a sauce with such tangy ingredients in it taste like…if not bitter and sour.However, since I had the sauce in the past and it tasted so good,I was still willing to give it a try.
The star ingredients of this dish. For our readers in Nigeria, you can find all these ingredients in the large supermarkets like Shoprite, Amigo etc.
I would have never thought these ingredients could create a sauce so good.I am really glad I tried out the recipe, it was worth the risk.The sauce is pleasantly piquant; the tangy flavours of the lemon juice, cider vinegar,and mustard somehow blend with the onions and other spices to create a sauce that is agreeably taste-bud stimulating and full of flavor.
Poulet Yassa is actually a traditional Senegalese dish and the sauce can be made with other protein as well such as beef or fish.It is really one of those dishes that iI find intriguing. It is amazing how some of the onion slices practically dissolve during the cooking process while other slices remain to give some texture to the sauce. This sauce is a must try
When I made the sauce a second time, I added some cabbage and it tasted Oh, so good!!! The flavour and texture of the cabbage gives the sauce some extra flavour and appeal.So without much ado, here’s the recipe.
Also, if you’re interested in discovering the benefits of coconut oil, here’s an article on 28 health benefits of coconut oil. Happy Learning
- 8 pieces of chicken (you can use thighs, drumsticks, etc)
- 4 large red or yellow onions, sliced strips
- 6 tablespoons apple cider vinegar or plain vinegar
- 6 tablespoons lemon juice
- 2 tablespoons Dijon mustard or plain mustard
- 2 bay leaves, crushed
- 2 seasoning cubes, Maggi. Knorr etc.
- 4 garlic cloves,crushed
- Salt, to taste
- Black pepper, to taste
- ½ cup of vegetable or coconut oil (for chicken marinade)
- 2 tablespoons of oil ( for sauce frying)
- Combine all of the ingredients except for the last 2 tbsp. of oil in a large bowl; mix properly to allow a marrying of the ingredients.Refrigerate in a large zip-loc bag for at least 8 hours or overnight.
- When ready to cook, separate the chicken from the bag; save the sauce/marinade
- Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Saute the chicken for 3 minutes on each side. Remove, and set aside on a plate
- Using a slotted spoon, remove the onions from the marinade bag, add to the frying pan and cook for 5 minutes or until translucent.
- Add the remaining marinade and bring to a boil. Cook marinade for about 20-30 minutes on medium heat, until it becomes a sauce.
- Add the chicken and drippings to the sauce, cover and simmer for 15-20 minutes or until chicken is well cooked
- Serve with steamed rice or potatoes
You can add your favourite vegetables to the sauce some minutes before the chicken is done. Cabbage is a perfect compliment for the dish.
Dijon mustard is peppery, so if you are not accustomed to peppery food, you do not have to add additional pepper to the marinade.
You can use plain mustard and jalapeno.scotch bonnet/atarodo peppers as a subsitute for Dijon mustard.
For the simplest poulet yassa recipe; you can use just oil,onions, lemon juice, and plain mustard.