Yassa Poulet (Lemon Onion Chicken)
Dinner · Senegalese · Ready in 80 min · Serves 2
Tender chicken braised in a bright, tangy lemon and onion sauce with hints of mustard. A Senegalese classic that's elegant yet simple.
Per serving
- Calories
- 380
- Protein
- 35 g
- Carbs
- 18 g
- Fat
- 18 g
- Fibre
- 2 g
Vitamins and minerals, % of a day’s needs
- Iron16%
- Vitamin D1%
- B1232%
- Zinc43%
- Magnesium20%
- Omega-317%
- Folate11%
- Calcium5%
- Potassium25%
- Vitamin C26%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 450 g Chicken thighs (or breast)
- 300 g Onions
- 100 ml Lemon juice, fresh
- 15 g Dijon mustard
- 30 ml Vegetable oil
- 6 g Garlic cloves
- 4 g Salt and pepper
Method
- 1
Cut the chicken into pieces and slice the onions thinly. In a large bowl, whisk together the lemon juice, mustard, minced garlic, salt and pepper. Add the chicken and onions and turn to coat well. Marinate in the fridge for at least 30 minutes to build the signature tangy flavour.
- 2
Heat the oil in a large pot or skillet over medium-high heat. Lift the chicken out of the bowl, letting the liquid drip back, and reserve that liquid along with the onions. Brown the chicken on all sides for about 8 minutes.
- 3
Add the reserved onions and their liquid to the pot. Bring to a gentle simmer.
- 4
Cover and simmer gently for 20-25 minutes until the chicken is cooked through and the onions are very soft. The sauce should be tangy and caramel-coloured. Taste and adjust seasoning.
