Yassa Poulet: A Senegalese Chicken Recipe with a Kick | One of our favorites!

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken reduces fat while thighs are often more affordable.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon provides similar acidity while vinegar is less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is budget-friendly.

green olives

🥗Healthier: capers

💰Cheaper: pickles

Capers add a similar briny flavor, while pickles are often cheaper.

Slice 5 white onions in half and then thinly slice them into half-shaped moons.

Put all the sliced onions in a bowl and set aside.

Roll a bunch of limes on the table to get more juice, then juice them to get 1 cup of lime juice.

In a blender, add 1 habanero pepper, 7 garlic cloves, 4 bay leaves, 4 teaspoons black peppercorns, 1 cup apple cider vinegar, 1 cup vegetable oil, and 1 cup lime juice.

Blend the mixture for a few seconds to prepare the marinade, then add 2 teaspoons chicken bouillon and 3 tablespoons dijon mustard and blend again.

In a bowl, add all the chicken thighs and all the sliced onions, then cover with the marinade and mix with hands to ensure everything is coated.

Cover the bowl with plastic wrap and refrigerate overnight to marinate.

The next day, remove the chicken thighs from the marinade.

In a pot, heat a little vegetable oil and cook the chicken thighs for about 7 minutes per side until golden brown.

Once golden brown, remove the chicken thighs and set aside.

Drain a little of the marinade from the onions and add the onions to the same pot, cooking until they caramelize.

Return the chicken thighs to the pot and add the leftover marinade, ensuring everything is covered.

Cover the pot and let it simmer for 20 to 25 minutes.

After 20 to 25 minutes, add 1 cup of olives to the pot and cook for another 5 minutes to warm them up.

Serve the chicken over a bed of rice, ensuring to cover with the sauce of olives and onions, and garnish with parsley.

Cooking Techniques

Equipment Needed

Spice Level: