**[Senegalese Traditional Dish: Poulet Yassa]**Poulet Yassa is a popular chicken dish from Senegal. The chicken is marinated in a mixture of garlic, lemon juice,
Dijon mustard, and spices, and then cooked with caramelized onions.The chicken is first sautéed in a heated pan, then chicken broth is added and the chicken is simmered until tender.
This delicious Poulet Yassa is beloved across West Africa and around the world.The marination of the chicken allows the flavors to penetrate and results in a tender finish. The caramelization of
the onions creates a deep, rich flavor, and the chicken broth enhances the overall taste.This African dish is a must-try. It’s a recipe that can be easily recreated at home, so be sure to give it a try!
**Prepare the chicken**: Pat the chicken dry, slice the onions, and mince the garlic. Place the chicken in a
large bowl.
**Marinate the chicken**: Add the garlic, onions, lemon juice, mustard, and spices to the bowl. Mix well and
marinate in the refrigerator for at least 2 hours or overnight. Remove the chicken from the marinade, reserving
the onions and marinade.
**Sear the chicken**: Heat the olive oil in a frying pan or large enamel pot. Arrange the chicken in the pan and
sear both sides over medium-high heat for about 4-5 minutes each until browned.
**Caramelize the onions**: Remove the chicken from the pan. Add the onions and the reserved marinade to the pan.
Cook over low to medium heat for about 10 minutes until the onions become caramelized.
**Simmer the chicken**: Return the seared chicken to the pan with the caramelized onions. Add the chicken broth
and simmer for 15-20 minutes. Check the seasoning and adjust the salt if necessary.
