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How to cook yassa poulet

Senegalese chicken in a carmelized onion sauce!

18
STEPS
INGREDIENTS
Les ingredients...

Les ingredients...

You'll need some oil!

You'll need some oil!

You'll need a large pot and a wooden spoon.

You'll need a large pot and a wooden spoon.

Chicken...I usually use skinless chicken

Chicken...I usually use skinless chicken

Clean the chicken with either some lemon juice or white vinegar and water.

Clean the chicken with either some lemon juice or white vinegar and water.

Seasoning for the chicken. I used this Haitian green marinade and the Vegeta, but any all purpose seasoning will do

Seasoning for the chicken. I used this Haitian green marinade and the Vegeta, but any all purpose seasoning will do

About 1 large spoonful should do for 2 pounds of chicken

About 1 large spoonful should do for 2 pounds of chicken

Seasoned the chicken

Seasoned the chicken

Lots and lots and lots of onions! The key to this dish is LOTS of onions

Lots and lots and lots of onions! The key to this dish is LOTS of onions

Remove the onion skin and cut the top and bottom off.

Remove the onion skin and cut the top and bottom off.

Onions...

Onions...

Rough chop the onions...set aside

Rough chop the onions...set aside

An entire bowl full..it looks like a lot, but the onions will cook down!

An entire bowl full..it looks like a lot, but the onions will cook down!

Add just enough oil to coat the bottom of the pot...heat the oil on medium-high heat

Add just enough oil to coat the bottom of the pot...heat the oil on medium-high heat

Start adding the chopped onions to the hot oil...

Start adding the chopped onions to the hot oil...

Cook them down, medium heat. This is a long, slow process. It should take about 3 hours to fully carmelize the onions...it is worth the time!! \ud83d\ude04

Cook them down, medium heat. This is a long, slow process. It should take about 3 hours to fully carmelize the onions...it is worth the time!! 😄

Spray a bit of oil into a baking pan

Spray a bit of oil into a baking pan

Chicken ready for baking

Chicken ready for baking

Chicken and scotch bonnet peppers...

Chicken and scotch bonnet peppers...

Still cooking the onions...this was after 1 hour or so. Add a bay leaf...

Still cooking the onions...this was after 1 hour or so. Add a bay leaf...

Still cooking...1.5 hours in. Add the Maggi cubes and continue to stir. Remember to cook this on low heat!

Still cooking...1.5 hours in. Add the Maggi cubes and continue to stir. Remember to cook this on low heat!

Chicken in the oven, high heat 425 Fahrenheit. OR the chicken is even better grilled!

Chicken in the oven, high heat 425 Fahrenheit. OR the chicken is even better grilled!

After about 3 hours, the onions will have cooked down and may be slightly brown in color. Add about 1 tablespoon of dijon, a scotch bonnet pepper, a pinch of thyme, and the juice of 2-3 lemons. Stir.

Cook for another 30 minutes. Taste and adjust the seasoning. It should be slightly sweet from the onions and tangy from the lemons. Serve the chicken and onion sauce over white rice! Bon appetit!

This is the finished product...not my photo, but this is how mine looks! (Photo credit: voyalux.com) I keep forgetting to take photos of my finished dishes 😒

The creator of this guide has not included ingredients