Senegambian (Wolof)
Chicken Yassa (Poulet Yassa)
Senegal's tangy triumph: chicken marinated in lemon and mustard, then braised with a mountain of slow-caramelized onions into a glossy, sweet-sharp sauce — proof of the Senegambian genius with onion and acid.
5 hr · Serves 6 · Medium
6
Ingredients
Base
Marinade
Season
Method
Start cooking mode- Prep 240 min · Cook 60 min · 300 min total
- medium
- 1
Marinate chicken in lemon, mustard, garlic, onion, and chili for several hours.
- 2
Sear the chicken; in the same pot slow-cook the marinated onions down to soft and sweet.
- 3
Return chicken; braise in the onion-lemon-mustard sauce until tender and glossy.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
