Name: Tangy Senegalese Yassa Poulet (Lemon Onion Chicken)
Prep time: 20 min
Cook time: 72 min
Total time: 92 min
Ingredients: 2 lbs Chicken thighs (bone-in, skin-on); 3 whole Large onions; 3 whole Lemons; 2 tbsp Dijon mustard; 4 cloves Garlic cloves; 2 pieces Bay leaves; 0.25 cups Vegetable oil; 1 tsp Salt; 0.5 tsp Black pepper; 1 piece Scotch bonnet pepper; 1 cup Water or chicken broth

Tangy Senegalese Yassa Poulet (Lemon Onion Chicken)

DinnerComfort FoodHigh-Protein

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Chicken thighs (bone-in, skin-on)	2 lbs	422	31g	0g	32g
Large onions	3 whole	33	1g	8g	0g
Lemons	3 whole	24	1g	8g	0g
Dijon mustard	2 tbsp	5	0g	0g	0g
Garlic cloves	4 cloves	5	0g	1g	0g
Bay leaves	2 pieces	2	0g	0g	0g
Vegetable oil	0.25 cups	121	0g	0g	14g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g
Scotch bonnet pepper	1 piece	1	0g	0g	0g
Water or chicken broth	1 cup	4	0g	0g	0g

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Chicken thighs (bone-in, skin-on)	2 lbs	422	31g	0g	32g
Large onions	3 whole	33	1g	8g	0g
Lemons	3 whole	24	1g	8g	0g
Dijon mustard	2 tbsp	5	0g	0g	0g
Garlic cloves	4 cloves	5	0g	1g	0g
Bay leaves	2 pieces	2	0g	0g	0g
Vegetable oil	0.25 cups	121	0g	0g	14g
Salt	1 tsp	0	0g	0g	0g
Black pepper	0.5 tsp	1	0g	0g	0g
Scotch bonnet pepper	1 piece	1	0g	0g	0g
Water or chicken broth	1 cup	4	0g	0g	0g

Directions

Step 1
Cut onions into thin rings. In a large bowl, combine onion rings, juice of 2 lemons, Dijon mustard, minced garlic, salt, pepper, and whole scotch bonnet (if using). Add chicken pieces, mix well, and marinate for at least 2 hours or overnight in the fridge.
Step 2
Remove chicken from marinade (reserving marinade). Pat chicken dry. Heat oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides, then remove and set aside.
Step 3
Add the reserved marinated onions (without the chicken) to the pot. Sauté until softened and lightly caramelized, about 10-15 minutes.
Step 4
Return the chicken to the pot with the onions. Add the reserved marinade, bay leaves, and 1 cup of water or chicken broth. Bring to a simmer.
Step 5
Reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and tender. Squeeze in the juice of the remaining lemon.
Step 6
Taste and adjust seasoning. Serve hot with rice or attieke.