Chicken Yassa: the recipe for the spicy and flavorful Senegalese poulet yassa

Chicken yassa is a main dish, a popular West African comfort food, especially in Senegal. Also known as poulet yassa, chicken is fall-off-the-bone tender and has a sweet-tangy, spicy flavor and a full-bodied scent.

In our version we used very tender, tasty chicken thighs, which are slowly cooked in a pan with caramelized white onions, garlic, mustard, chili pepper, chicken broth and lemon juice.

Everything is then served with basmati rice, boiled and flavored with cinnamon, cumin and cloves. From a nutritional point of view, the end result is a tasty and complete dish, perfect to serve as a single course for an ethnic dinner with friends.

What is Chicken Yassa?

Yassa is a cooking method that involves marinating meat with onions and citrus juice, then braising it until all ingredients are melted and caramelized. Chicken yassa is served with rice.The recipe usually calls for chicken, but you can also use the lamb or fish.

This dish comes from the Casamance region in South-west Senegal. Also known as poulet yassa in French or yassa ganaar in Wolof, the recipe has been influenced by French since the region is a French colony.

Tips for making Senegalese Poulet Yassa

If you prefer, you can use chicken breast cut into small pieces, being careful not to overcook it.

Basmati rice can be replaced with couscous and, if you prefer.

You can vary the spices and add aromatic herbs, such as bay leaf, thyme or marjoram.

How to store Chicken Yassa

Chicken yassa can be stored in the refrigerator, in a special airtight container, for a maximum of 1-2 days. If you have used fresh chicken, you can also freeze it.

How to make Chicken Yassa

Transfer the chicken thighs to a pan with a drizzle of extra virgin olive oil 1.

Brown them on both sides for a few minutes 2.

Transfer the chicken thighs to a plate and set aside warm 3.

In the same pan, collect the onion, peeled and chopped 4.

Let it fry for a few minutes, stirring occasionally 5.

Add the garlic 6.

Flavor with chili pepper 7.

Pour in the mustard 8.

Cover with a ladle of broth 9.

Season with salt and pepper 10.

Mix well 11.

Let cook gently over low heat for a few minutes 12.

Add the lemon juice 13.

Cook for another 5 minutes 14.

Arrange the chicken thighs 15.

Cover with the broth 16.

Cook everything for about 30 minutes 17.

In another pan pour a drizzle of extra virgin olive oil 18.

Add the cinnamon 19.

Flavor with cumin 20.

Add the cloves 21.

Let fry for a few minutes 22.

Pour in the basmati rice 23.

Let toast for about 2 minutes 24.

Cover with double the volume of water 25.

Cook until the rice has absorbed all the water 26.

Arrange the chicken on individual plates and add the basmati rice 27.

Bring the chicken yassa to the table and serve 28.