Chicken Yassa

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Poulet Yassa, which translates as Chicken Yassa in French, is a delectable Senegalese dish. Senegalese foods originate in the Casamance region. Chicken Yassa is now consumed throughout West Africa and is gaining popularity outside of the continent.
The chicken marinated in a sauce made primarily of onions and mustard has a distinct flavor and imparts the cuisine with Senegal’s delectable fusion flavors. Chicken Yassa is eaten with either rice or sweet potato.

When you think of yassa, the first thing that springs to mind is onion. Yes, onions form the basis of this delectable delicacy. However, a well-prepared yassa chicken speaks for itself.

What is Chicken Yassa?

Yassa is a fiery dish made with onions and either marinated chicken or marinated fish. Yassa, which originated in Senegal, has spread throughout West Africa.

Chicken Yassa (also known as Yassa au poulet) is a specialty of Senegal’s Casamance region in the south. It is made with onions, lemon, or mustard. Lamb and fish are also utilized for Yassa.

If you like onions, you’ll adore this onion feast of a juicy and savory Senegalese dish. It is a French-inspired dish that has been adopted by Senegalese, notably in Senegal’s Casamance region. You can use a complete chicken or only portions of it, such as thighs, breasts, or legs.

Chicken Yassa Recipe

Enjoy the flavors of West Africa with this Senegalese Poulet Yassa, which is made with chicken pieces that have been marinated overnight with onions, mustard, and lemon juice.
This dish is incredibly simple to prepare, smells fantastic, looks stunning, and tastes amazing. It’s unique and you can give it an absolute try using the following step-by-step procedure.


This is such a quick and easy recipe to make, I hope you enjoy this unique chicken Yassa!

Chicken Yassa

Prep Time 40 minutes
Cook Time 20 minutes


  • French mustard
  • 2 cubes chicken stock
  • 1 dried chili
  • pepper and salt
  • 1 cup water
  • Lemon juice or 4 squished lemons
  • 1 small chicken
  • peanut oil
  • 8 onions


  • The best way to do is to marinade the chicken one day before.
  • Make the marinade sauce by mixing 2 tablespoons French mustard with 4 tablespoons of peanut oil and 6 tablespoons of lemon juice.
  • Cut the chicken into smaller pieces and use ¾ of the mix to marinate the chicken.
  • Keep the rest of the marinade for the next day.
  • Now let the chicken rest in the fridge for a day (if you don’t have a day then let it rest 3 hours at least)
  • Cut the 8 onions in large pieces and mix them with the rest of the marinade
  • Put 2 tablespoons of peanut oil in a large pan and heat it up.
  • Now fry the chicken on high heat so it will turn brown quickly.
  • Once fried turn the fire on low heat and add the onions and the rest of the marinade and cook for around 10 min.
  • Once the onions are soft you should add the chicken stock cubes and 2 cups of waters and soften, add the chicken pieces, stock cubes, 2 cups of water and the dried chili.
  • Now cook for around 45 minutes while stirring occasionally.
  • Taste with a spoon to see if extra salt or pepper is needed.
  • You can serve the rice with either cooked white rice (most common) or Sweet potato.
  • Enjoy the delicious taste of your homemade Poulet Yassa from Senegal.
Tried this recipe?Let us know how it was!
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