Easy Poulet Yassa with Lemon, Mustard and Caramelized Onions

Poulet Yassa is one of those chicken dishes where the sauce does most of the talking. The chicken is marinated with lemon, mustard, garlic, ginger and chili, then cooked with a lot of onions until the sauce becomes sharp, savory, slightly sweet and glossy. I make it when I want something hearty but not creamy, with enough sauce to spoon over rice.

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Temps de préparation 25

Temps de cuisson 40

Catégorie Main Dish

Cuisine Senegalese-inspired

Portions 6 portions

Calories 520 kcal

Ingrédients

3 lb bone-in skin-on chicken thighs
4 large onions thinly sliced
1/3 to 1/2 cup fresh lemon juice
2 tbsp Dijon mustard
3 garlic cloves minced
1 tbsp fresh ginger minced or cut into fine strips
1 small hot chili minced, optional
2 tsp fine salt plus more to taste
1/2 tsp black pepper
3 tbsp peanut oil or vegetable oil
2/3 cup chicken stock or water
1/3 cup green olives
1 small thyme sprig optional
1 bay leaf optional
2 green onions sliced
2 tbsp chopped fresh parsley
Cooked white rice for serving

Instructions

In a large bowl, mix lemon juice, Dijon mustard, garlic, ginger, chili, salt, pepper and 1 tbsp oil.
Add the chicken thighs and sliced onions. Toss well, cover, and refrigerate for at least 1 hour.
Preheat the oven to 350°F.
Remove the chicken from the marinade, keeping the onions and marinade. Scrape excess onions off the chicken so it browns properly.
Heat 2 tbsp oil in a large skillet over medium-high heat. Brown the chicken on both sides, then transfer to an oven-safe dish or pan.
In the same skillet, cook the onions and marinade over medium heat until the onions are soft, glossy and lightly golden.
Add the cooked onions to the chicken. Pour in the chicken stock. Add olives, thyme and bay leaf.
Bake uncovered for 25 to 30 minutes, or until the chicken reaches at least 165°F internally and the sauce is reduced.
Remove thyme and bay leaf. Stir in green onions and parsley.
Serve hot with white rice and spoon the onion sauce over the top.

Vidéo

Notes

FAQ

Can I marinate the chicken overnight?

You can, but I prefer 1 to 3 hours because of the lemon. If marinating overnight, reduce the lemon slightly or add part of the lemon juice closer to cooking.

Can I make this with chicken breasts?

Yes, but thighs are better. Chicken breasts dry out more easily and do not give the sauce the same richness. If using breasts, do not overcook them and check the internal temperature early.

Is Poulet Yassa spicy?

It can be, but it does not have to be. One small chili gives gentle heat. Remove the seeds or skip the chili if you want it mild.

Can I make it ahead?

Yes. It reheats well because the onion sauce keeps the chicken moist. Reheat gently on the stovetop with a splash of stock or water if the sauce has thickened too much.

Why is my sauce too sour?

There may be too much lemon for the amount of chicken and onions. Add more cooked onions if you have them, or simmer the sauce with a small splash of stock. A tiny pinch of sugar can help, but do not turn it sweet.

Why did my onions burn?

The pan was probably too hot after adding the marinade, or there was not enough moisture left. Lower the heat and stir often. The onions should soften and reduce, not fry hard.

Mots clés chicken thighs, comfort dinner, onion sauce