Yassa Poulet (senegalese Sunrise)
Yassa Poulet, also known as Senegalese Sunrise, is a flavorful and aromatic dish that hails from the vibrant cuisine of Senegal. This dish features marinated chicken cooked in a tangy and spicy onion sauce, creating a perfect balance of flavors that will transport you to the heart of West Africa.
Ingredients
- 4 chicken thighs
- 1 cup onion, thinly sliced
- 1/2 cup lemon juice
- 1/4 cup vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups cooked rice, for serving
Instructions
- In a large bowl, combine the chicken thighs, onion, lemon juice, vegetable oil, garlic, Dijon mustard, chili powder, salt, and pepper. Marinate for at least 1 hour, or overnight for best results.
- Heat a large skillet over medium-high heat. Add the marinated chicken thighs and cook until browned on both sides, about 5 minutes per side.
- Reduce the heat to medium, then add the remaining marinade to the skillet. Cover and simmer for 30 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve the Yassa Poulet over cooked rice and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large bowl Skillet Cooking spoon Cutting board Knife
Tools
Cooking thermometer
Serving suggestions
Serving Suggestions: Yassa Poulet is traditionally served with a side of fluffy rice and a refreshing salad of mixed greens.
Tips & tricks
Tips: For an extra kick of flavor, add a few slices of scotch bonnet pepper to the marinade for a spicy twist on this classic Senegalese dish.
Cost
$15