Quick Poulet Yassa (Senegalese Lemon-Onion Chicken)
A weeknight-friendly Poulet Yassa that keeps the classic lemon-onion punch but cooks fast: thin-cut chicken thighs seared, then simmered briefly in a bright, mustard-lemon sauce and served over quick-cook basmati.
AI image30 min
start to finish
10 min
hands on
Easy
difficulty
4
servings
Ingredients
For the chicken and sauce
For the rice
To serve
Method
Pat the chicken dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.
Thinly slice the onions and mince the garlic; chop the parsley and set aside.
Make the quick marinade: in a bowl whisk together lemon juice, Dijon mustard, 1 tbsp oil, smoked paprika, and the minced garlic (and the finely chopped Scotch bonnet if using).
Toss the seasoned chicken in the marinade so each piece is coated. Let sit at room temperature while you start the next steps (no more than 10 minutes).
If you have time, marinate up to 30 minutes in the fridge for deeper flavor.
Start the rice: bring 2.25 cups water and 1/2 tsp salt to a boil in a small pot, add the rinsed basmati, reduce heat to low, cover and simmer until tender, 12 minutes.
Rinse rice until water runs clear for fluffier grains.
While the rice comes to a boil, heat a large heavy skillet over medium-high and add 1 tbsp oil.
Sear the marinated chicken, skinless-side down, until well browned, about 3 minutes per side. Work in batches if needed so pieces don't crowd the pan; transfer browned chicken to a plate.
Add the remaining 2 tbsp oil to the same skillet, then add the sliced onions and 1/2 tsp kosher salt; cook, stirring occasionally, until soft and starting to caramelize, 6–8 minutes.
Return the browned chicken to the pan nestling it among the onions. Pour the reserved marinade and 1 cup chicken stock over everything, add the bay leaf, and scrape up browned bits from the pan.
Bring to a simmer, reduce heat to medium-low, cover partially, and cook until chicken is cooked through and sauce has reduced slightly, about 8 minutes.
Check seasoning and add a squeeze of lemon if you want more brightness. Stir in chopped parsley and remove the bay leaf.
Fluff the cooked rice with a fork, divide among plates, and spoon the chicken and plenty of onion sauce over the rice. Serve with lemon wedges.
Worth knowing
- Use boneless skinless thighs — they stay juicy and cook quickly compared with bone-in pieces.
- If you prefer less heat, omit the Scotch bonnet and add a pinch of cayenne or hot sauce at the table.
- To save time on weeknights, slice the onions and mince the garlic in advance and keep in the fridge.
- For a lighter finish, swap half the oil for a tablespoon of chicken stock when sautéing the onions.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
Gluten-freeDairy-freeQuickOne panHigh protein
More Senegalese cooking
An original Restaurant Pro recipe — our own composition in the idiom of Senegalese cooking, not any restaurant's recipe. Written to be gluten-free and dairy-free as listed.