Poulet Yassa Malien

Name: Poulet Yassa Malien
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Malian
Ingredients: 1 whole chicken, cut into pieces; 6 large onions, thinly sliced; 4 lemons, juiced; 2 tbsp Dijon mustard; 4 cloves garlic, minced; 3 tbsp vegetable oil; 2 scotch bonnet peppers; 2 bay leaves; 2 bouillon cubes; 1 tsp black pepper; Salt to taste; 1 cup water

Poulet Yassa (poo-LAY YAH-sah)

Malian Lemon Onion Chicken

⏱ Prep Time 1 hour + marinating

📈 Difficulty Medium

👥 Servings

🔥 Calories 460 kcal

Tender chicken pieces marinated in tangy lemon and mustard, then braised with a mountain of caramelized onions until falling-off-the-bone tender.

Nutrition & Info

Protein 36.0g

Carbs 16.0g

Fat 28.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ mustard

Equipment Needed

large pot grill or oven mixing bowl

Presentation Guide

Vessel: deep platter

Garnishes: lemon slices, caramelized onions

Accompaniments: steamed rice, fonio

Ingredients

1 whole chicken, cut into pieces
6 large onions, thinly sliced
4 lemons, juiced
2 tbsp Dijon mustard
4 cloves garlic, minced
3 tbsp vegetable oil
2 scotch bonnet peppers
2 bay leaves
2 bouillon cubes
1 tsp black pepper
Salt to taste
1 cup water

Instructions

1
Marinate chicken pieces in lemon juice, mustard, garlic, salt, and pepper for at least 2 hours (overnight is best).
2
Grill or pan-fry chicken pieces until golden on both sides. Set aside.
3
In a large pot, heat oil and sauté sliced onions on medium-low heat for 20 minutes until deeply caramelized.
4
Add the marinade liquid, bay leaves, scotch bonnet, and bouillon cubes. Stir well.
5
Nestle chicken pieces into the onions, add water, and simmer covered for 30 minutes.
6
Serve over steamed rice with the caramelized onion sauce spooned generously on top.

💡

Did You Know?

The key to great yassa is patience with the onions — Malian cooks say you need at least twice as many onions as you think you need.

Chef's Notes

Equipment Tips

large pot
grill or oven
mixing bowl

Garnishing

lemon slices, caramelized onions

Accompaniments

steamed rice, fonio

The Story Behind Poulet Yassa Malien

Yassa originated with the Casamance region shared between Senegal and the Gambia, but it has been deeply adopted into Malian cuisine with local variations. Malian versions tend to use more mustard and longer marination times, creating a distinctive tangy depth.

🕐 Traditionally enjoyed celebrations, sunday meals 📜 Origins: West African Senegambian origin, adopted across Mali

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