Poulet Yassa (Senegalese Chicken)

Poulet Yassa - Healthy Chicken Recipe

Poulet Yassa

Senegalese Chicken
30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Servings 4
Calories 504 kcal


For the chicken

  • 1.8 lbs chicken legs, bone in & skin on
  • 1 tsp sea salt
  • 1 tbsp olive oil

For the marinade

  • 1 onion, chopped
  • 4 garlic cloves, peeled
  • 1 handful of fresh parsley
  • 1 tsp cayenne pepper
  • zest of juice of 1 lemon
  • 2 tsp Dijon mustard

For the sauce

  • 2 tbsp olive oil
  • 3 onions, sliced
  • 1 red bell pepper, sliced
  • 2 garlic cloves, minced
  • juice of 2 lemons
  • 2 tbsp dijon mustard
  • 10 fl oz chicken broth
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 1 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

To serve

  • 2 tbsp fresh parsley, chopped


  • Make a few diagonal slashes across the chicken skin, season with the salt and massage it into the chicken, then place the chicken in a large bowl.
  • Place the marinade ingredients in a food processor, blitz to combine, then add to the chicken, and massage thoroughly. Cover and refrigerate for at least 2 hours, or overnight.
  • Remove the chicken from the refrigerator 30 minutes before cooking to allow the meat to come to room temperature. Set the oven to broil.
  • Take the chicken out of the marinade, and set the marinade aside for later. Drizzle the chicken with a tablespoon of olive oil, and arrange on a baking sheet in a single layer, skin-side up. Grill the chicken on each side for 10 minutes, until browned, then set aside to rest.
  • Meanwhile, make the sauce. Heat the olive oil in a large pot and add the onions along with the leftover marinade. Cover the pot and cook over a medium heat for 10 minutes, stirring occasionally. After 10 minutes, remove the lid and continue cooking for another 15–20 minutes, until the onions begin to caramelize. Add a splash of water, if needed, to prevent burning.
  • Now add the bell pepper to the onions and cook for 5 minutes, then stir in the garlic cooking for a further 2-3 minutes. Pour in the lemon juice and add the dijon mustard, chicken broth, thyme, bay leaf, red pepper flakes, salt and pepper, and bring to a simmer.
  • Place the chicken, skin-side up, in the sauce. Cover and simmer for 20 minutes, or until the sauce has reduced and the chicken is cooked through.
  • Garnish with freshly chopped parsley and serve.


Cal 504   Fat 37g   Carbs 7g   Protein 34g   Fiber 2g
Keyword chicken