Senegalese Chicken Recipe

Introduction

Senegalese Chicken, also known as “Poulet Yassa,” is a delicious and flavorful dish from Senegal in West Africa. This dish is famous for its rich, tangy marinade made with mustard, onions, lemon, and garlic, which imparts a unique flavor to the chicken. The chicken is then braised until tender and served with a side of rice to soak up the amazing sauce.

Senegalese Chicken is a perfect example of the bold and aromatic flavors that characterize West African cuisine. The combination of mustard, lemon, and onion creates a savory and tangy base, while the slow-cooked chicken becomes incredibly tender and flavorful. It’s a comforting, hearty dish that’s perfect for a family meal or a dinner party. Whether you’re a seasoned cook or a beginner, this dish is straightforward to prepare, yet impressive in both flavor and presentation.

This guide will take you step-by-step through the process of making authentic Senegalese Chicken, highlighting tips for success and variations that will allow you to personalize the dish to your liking.

Why You’ll Love Senegalese Chicken

• Bold, Tangy Flavor: The marinade for this chicken is made with mustard, onions, garlic, and lemon, which creates a unique, tangy, and savory flavor profile that is irresistible.
• Tender and Juicy Chicken: The braising method results in incredibly tender and juicy chicken, infused with the flavors of the marinade.
• Rich Sauce: The sauce, which is created from the marinade and cooked down, becomes rich, thick, and flavorful, perfect for pouring over rice or couscous.
• Versatile and Customizable: While this recipe is traditional, it can be customized with additional spices or ingredients to suit your taste. The dish can also be made with various cuts of chicken, depending on your preference.
• Easy to Prepare: Despite its complex flavors, Senegalese Chicken is relatively simple to prepare. The marinade can be made ahead of time, and the dish itself comes together quickly once everything is prepped.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 20 minutes
• Cooking Time: 1 hour 10 minutes
• Servings: 4-6 servings
• Calories per Serving: Approximately 350-400 calories per serving, depending on the portion size and ingredients.

Nutrition Facts (Per Serving)

• Calories: 350-400 kcal
• Fat: 20-25g
• Carbohydrates: 15-20g
• Protein: 25-30g
• Fiber: 2g
• Sugar: 6g

Ingredients

For the Senegalese Chicken:

• 4-6 bone-in, skin-on chicken thighs or drumsticks (or a whole chicken cut into pieces)
• 1 large onion, finely sliced
• 4 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 1 tablespoon yellow mustard
• 2 tablespoons vegetable oil (for browning the chicken)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 lemon (cut into wedges for serving)
• 2 tablespoons white wine vinegar
• 1 cup chicken broth (or water)
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• Salt and pepper to taste
• 1 tablespoon chopped fresh parsley (for garnish)
• 2 cups white rice (for serving)

Step-by-Step Instructions

1. Marinate the Chicken

Start by preparing the marinade for the chicken. In a large bowl, combine the Dijon mustard, yellow mustard, garlic, lemon juice, white wine vinegar, paprika, cumin, turmeric, salt, and pepper. Whisk everything together until it forms a smooth mixture.

Place the chicken pieces into the bowl with the marinade, making sure each piece is fully coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. The longer the chicken marinates, the more flavor it will absorb.

2. Prepare the Rice

While the chicken is marinating, prepare the rice. In a medium saucepan, bring 4 cups of water to a boil. Add a pinch of salt and then add the white rice. Reduce the heat to low, cover, and cook the rice for about 18-20 minutes, or until tender and the water is absorbed. Once cooked, remove from heat and set aside, keeping it covered to stay warm.

3. Brown the Chicken

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the marinated chicken pieces to the pan, skin-side down. Brown the chicken for about 4-5 minutes on each side until the skin is golden and crispy.

Once the chicken is browned, remove it from the pan and set it aside on a plate. You may need to brown the chicken in batches, depending on the size of your skillet.

4. Cook the Onions and Garlic

In the same skillet, add the sliced onions and cook them over medium heat, stirring occasionally, for about 5-7 minutes until they become soft and slightly caramelized. Add the minced garlic and cook for another 1-2 minutes, or until fragrant. Be careful not to burn the garlic.

5. Simmer the Sauce

Once the onions and garlic are ready, add the chicken broth (or water) to the pan, scraping up any browned bits from the bottom of the skillet with a wooden spoon. This adds flavor to the sauce. Bring the mixture to a simmer, then return the browned chicken pieces to the skillet. Spoon some of the onion and garlic mixture over the chicken.

Cover the skillet, reduce the heat to low, and let the chicken simmer for 45-50 minutes, or until it is fully cooked and tender. If the sauce reduces too much during cooking, you can add a little more chicken broth or water to maintain the desired consistency.

6. Finish and Garnish

Once the chicken is fully cooked, taste the sauce and adjust the seasoning with salt, pepper, or additional lemon juice if desired. The sauce should be rich and tangy, with a balance of mustard and lemon flavors.

Garnish the chicken with chopped fresh parsley and serve with the warm, fluffy rice. Squeeze lemon wedges over the chicken for an extra burst of freshness and tang.

Tips for Perfect Senegalese Chicken

• Use Bone-In, Skin-On Chicken: For the best flavor and texture, use bone-in, skin-on chicken pieces. The skin crisps up beautifully during browning, and the bones help keep the chicken moist while it simmers in the sauce.
• Adjust the Tanginess: If you prefer a more tangy flavor, add more lemon juice or vinegar to the sauce. The mustard and lemon should provide the perfect balance of tanginess, but you can tailor it to your preferences.
• Marinate the Chicken for Longer: For maximum flavor, marinate the chicken for at least 1-2 hours. If you’re in a rush, even 30 minutes will impart some flavor, but longer marination times yield better results.
• Serve with Rice or Couscous: While this dish is traditionally served with rice, you can also serve it with couscous, quinoa, or even mashed potatoes. The sauce is rich and flavorful, and these sides help to soak up the delicious gravy.
• Garnish with Fresh Herbs: Fresh parsley or cilantro can be used as a garnish for extra color and flavor. The herbs help balance the richness of the sauce.

Variations of Senegalese Chicken

• Spicy Senegalese Chicken: For a spicier version, add finely chopped fresh chilies or a teaspoon of cayenne pepper to the marinade. You can also serve the chicken with a spicy chili sauce on the side.
• Vegetarian Yassa: If you want a vegetarian version of this dish, you can replace the chicken with tofu, tempeh, or even vegetables like cauliflower or sweet potatoes. The marinade and sauce will complement these ingredients beautifully.
• Senegalese Chicken with Peanuts: Add a few tablespoons of smooth peanut butter to the sauce for a nutty twist. This variation adds richness to the sauce and is a popular variation in Senegalese cooking.
• Coconut Milk Version: For a creamier texture, add a can of coconut milk to the sauce. This will give the dish a slightly sweeter flavor while still maintaining the tanginess from the mustard and lemon.

Storage and Shelf Life

Senegalese Chicken is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat the chicken gently in a saucepan over low heat, adding a splash of water or chicken broth to loosen the sauce if necessary.

If you want to store the dish for longer, you can freeze the chicken and sauce in an airtight container for up to 3 months. To reheat, thaw the chicken in the refrigerator overnight and then reheat it on the stovetop until warmed through.

Side Dishes and Pairings for Senegalese Chicken

Pair this flavorful dish with complementary sides to enhance your meal:

• Fried Plantains: Sweet fried plantains provide a lovely contrast to the tangy chicken. Their sweetness balances the richness of the sauce.
• Cucumber Salad: A simple cucumber salad with tomatoes, onions, and a light vinaigrette helps to refresh the palate and adds a crunchy element to the meal.
• Steamed Vegetables: Serve the chicken with steamed vegetables like carrots, green beans, or broccoli to add some freshness and color to the plate.
• Flatbread: Serve with flatbread or pita to scoop up the sauce, which is rich and flavorful.

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Conclusion

Senegalese Chicken, or Poulet Yassa, is a flavorful, aromatic dish that showcases the bold and tangy flavors of West African cuisine. With its combination of tender chicken, caramelized onions, and a rich mustard-based sauce, it’s a meal that will surely impress your family or guests. The recipe is easy to prepare, and with a few simple ingredients, you can enjoy the unique flavors of Senegal in the comfort of your home. Whether served with rice, couscous, or another side, this dish is a perfect addition to any dinner table.