Poulet Yassa
Deli Cuisine splits the onions: a quarter goes into the marinade as purée, the rest steeps and goes into the pan, giving the sauce two registers of onion.
Poulet yassa has its roots in the Casamance region of Senegal, from which it spread to become one of the country's most recognizable dishes, built on the interplay of sharp lemon, slow-cooked onions, and mustard. Deli Cuisine splits the onion prep in two: a quarter blends directly into the marinade, while the remaining three-quarters steep in that same marinade before going into the pan, giving the finished sauce layers that a single-onion approach would not.
What you'll need
Serves 4 · Estimated — adjust if needed
- 1 kg / 2.2 lbpilons de pouletChicken drumstick1 kg / 2.2 lbChicken drumstickpilons de poulet
- 750g / 1.65 lb(about 2 large)oignonsOnion750g / 1.65 lb(about 2 large)Onionoignons
- 6 clovesgousses d'ailGarlic6 clovesGarlicgousses d'ail
- 1 cubecube de bouillon de pouletChicken bouillon cube1 cubeChicken bouillon cubecube de bouillon de poulet
- 1 small bunchPersilParsley1 small bunchParsleyPersil
- 1 tsp / 5 mlsucreSugar1 tsp / 5 mlSugarsucre
- 3 tbsp / 45 mlmoutardeDijon mustard3 tbsp / 45 mlDijon mustardmoutarde
- 2feuilles de laurierBay leaves2Bay leavesfeuilles de laurier
- 200 ml / ¾ cupeauWater200 ml / ¾ cupWatereau
- 1citronLemon1Lemoncitron
- to tasteselSaltto tasteSaltsel
- to tastepoivreBlack pepperto tasteBlack pepperpoivre
- to tastegingembreGround gingerto tasteGround gingergingembre
- as neededhuile de tournesolNeutral oilas neededNeutral oilhuile de tournesol
Cook it through
One step at a time.
- Step 101Step 01 / 08
Slice and divide onions
Émincer et diviser les oignonsThinly slice 750g / 1.65 lb of onions. Set aside about ¼ of the sliced onions for blending into the marinade, and reserve the remaining ¾ for the caramelized onion base.
By feel · Watch the panBy FeelNo timer — watch the pan. - Step 202Step 02 / 08
Blend the marinade
Préparer la marinade au mixeurIn a blender, combine the reserved ¼ of onions, 6 cloves of garlic, juice of 1 lemon, 3 tbsp / 45 ml Dijon mustard, salt, pepper, ginger, 1 tsp / 5 ml sugar, a small bunch of parsley, and 1 chicken bouillon cube. Blend for about 2 minutes until smooth.
Timer · 4 minIn the app · Timer4 min - Step 303Step 03 / 08
Marinate the chicken
Mariner le pouletPlace the 1 kg / 2.2 lb chicken drumsticks in a bowl. Score each drumstick with a knife to help the marinade penetrate. Pour half of the blended marinade over them and mix well to coat. Set the remaining marinade aside.
Timer · 4 minIn the app · Timer4 min - Step 404Step 04 / 08
Sear drumsticks
Saisir les pilonsHeat a drizzle of neutral oil in a large pan over medium-high heat. Once hot, add the drumsticks and brown them on all sides, turning frequently, until golden. Remove and set aside on a plate lined with absorbent paper.
By feel · Watch the panBy FeelNo timer — watch the pan. - Step 505Step 05 / 08
Mix onions with marinade
Mélanger les oignons avec la marinadeWhile the chicken sears, combine the remaining ¾ sliced onions with the reserved half of the blended marinade. Toss well until the onions are thoroughly coated.
Timer · 3 minIn the app · Timer3 min - Step 606Step 06 / 08
Caramelize marinated onions
Caraméliser les oignons marinésIn the same pan used for the chicken, add the marinated onions. Sauté over medium heat, cover, and stir regularly for about 15-20 minutes until the onions are half-translucent and beginning to caramelize.
By feel · Watch the panBy FeelNo timer — watch the pan. - Step 707Step 07 / 08
Braise chicken with sauce
Mijoter le poulet avec la sauceReturn the seared drumsticks to the pan with the onions. Add 2 bay leaves. Pour 200 ml / ¾ cup of water into the blender to rinse out the remaining marinade, then pour it all over the chicken and onions. Stir, cover, and simmer for about 15 minutes until the water has mostly evaporated and a smooth sauce forms.
By feel · Watch the panBy FeelNo timer — watch the pan. - Step 808Step 08 / 08
Serve the yassa
Servir le yassaOnce the sauce is thick and glossy, remove the bay leaves. Serve the chicken yassa immediately, accompanied by white rice.
Timer · 2 minIn the app · Timer2 min
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Get Whisq for iOSThinly slice 750g / 1.65 lb of onions. Set aside about ¼ of the sliced onions for blending into the marinade, and reserve the remaining ¾ for the caramelized onion base.
While the chicken sears, combine the remaining ¾ sliced onions with the reserved half of the blended marinade. Toss well until the onions are thoroughly coated.
Once the sauce is thick and glossy, remove the bay leaves. Serve the chicken yassa immediately, accompanied by white rice.
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