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Le Chaudron recipe

Yassa poulet sénégalais

Senegalese lemon onion chicken

⏱ 75 minServes 4Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1free-range chicken, 1.8 kg / 4 lb, cut into 8 pieces
  • 2 kg (4.4 lb)yellow onions
  • 5lemons
  • 100 g (3½ oz)Dijon mustard
  • 200 g (7 oz)pitted green olives
  • 5 clovesgarlic
  • 3cm (1½ in) fresh ginger
  • 1habanero pepper
  • 2 cubeschicken stock
  • 100 ml (½ cup)peanut oil
  • 100 ml (½ cup)olive oil
  • 2 tbspcider vinegar
  • 3 leavesbay leaf
  • 1 tbspcubeb pepperor black pepper
  • 500 ml (2 cups)water
  • 1bunch of flat-leaf parsley
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1 free-range chicken, 1.8 kg / 4 lb, cut into 8 pieces
  • 2 kg (4.4 lb) yellow onions
  • 5 lemons
  • 100 g (3½ oz) Dijon mustard
  • 200 g (7 oz) pitted green olives
  • 5 cloves garlic
  • 3 cm (1½ in) fresh ginger
  • 1 habanero pepper
  • 2 cubes chicken stock
  • 100 ml (½ cup) peanut oil
  • 100 ml (½ cup) olive oil
  • 2 tbsp cider vinegar
  • 3 leaves bay leaf
  • 1 tbsp cubeb pepper or black pepper
  • 500 ml (2 cups) water
  • 1 bunch of flat-leaf parsley
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 5 L (5 qt) cast-iron Dutch oven1 large bowl (for the marinade)1 large skillet or griddle1 chef’s knife1 wooden spoonPlastic wrapBlack peppercorns

03 — Method

  1. CHICKEN YASSA is THE signature dish of SENEGAL, from the Casamance region, known for its lemon, mustard and onion marinade.
  2. Make the MARINADE 4 HOURS AHEAD (ideally the day before). In the large bowl, mix the juice of the 5 lemons, Dijon mustard, chopped garlic (5 cloves), grated ginger (3 cm / 1¼ in), 50 ml (3½ tbsp) peanut oil, salt, ground cubeb pepper and the whole habanero, pricked.
  3. Add the 8 chicken pieces to the marinade, turning to coat them evenly. This step is ESSENTIAL.
  4. Peel and slice the 2 kg (4½ lb) onions VERY thinly into half-rings. All those onions are the soul of yassa: they cook down into a jammy sauce.
  5. Refrigerate the chicken in the marinade at least 4 HOURS (ideally 12 hours, overnight). This is ESSENTIAL for tender, flavorful chicken.
  6. Lift the chicken out, KEEPING the marinade. Brown the pieces in the very hot large skillet or griddle with 50 ml (3½ tbsp) olive oil for 10 minutes, until evenly golden.
  7. In the large cast-iron pot, heat the remaining 50 ml (3½ tbsp) olive oil over medium heat. Cook the onions, covered, over low heat for 25 MINUTES until SOFT AND JAMMY without browning much.
  8. Add the browned chicken to the onions with the reserved marinade, the water, cider vinegar, 2 crumbled bouillon cubes, bay leaves and pitted green olives. Cook 45 minutes over low heat. Serve with rice and chopped parsley.

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CategoryMain dishes