Chicken pieces marinated in abundant lemon juice and mustard, then braised with caramelized onions until tender and tangy. This West African classic is a beloved everyday dish in southern Mauritania.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: platter over rice
Garnishes: green olives, lemon slices
Accompaniments: steamed rice, hot sauce
Instructions
-
1
Marinate chicken pieces in lemon juice, mustard, garlic, salt, and pepper for at least 2 hours, ideally overnight.
-
2
Grill or pan-sear the marinated chicken until golden brown on both sides. Set aside.
-
3
In a large skillet, slowly caramelize all the sliced onions in oil over medium-low heat for 25 minutes until very soft.
-
4
Add the marinade liquid, bay leaves, and scotch bonnet to the onions. Simmer for 10 minutes.
-
5
Nestle the browned chicken pieces into the onion sauce. Cover and braise for 25 minutes until chicken is cooked through.
-
6
Serve over steamed rice with green olives and the rich onion sauce ladled over everything.
Did You Know?
The secret to great yassa is an almost absurd amount of onions — the onion-to-chicken ratio should be at least three to one.
Chef's Notes
Equipment Tips
- large skillet
- mixing bowl
- grill or pan
Garnishing
green olives, lemon slices
Accompaniments
steamed rice, hot sauce
The Story Behind Yassa Poulet
Yassa poulet arrived in Mauritania from the Casamance region of Senegal and became deeply embedded in the cuisine of southern Mauritanian communities. The dish exemplifies the cultural bridge between Mauritania's Arab-Berber north and its West African south, where flavors of lemon, mustard, and abundant onions create a tangy, complex sauce. It has become one of the most popular everyday meals across all of Mauritania.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!