Poulet Yassa is a bold, comforting West African chicken stew made with deeply marinated drumsticks, slightly caramelized onions, tangy lemon juice, mustard, and briny olives—then simmered until tender in a rich, aromatic broth. It’s a dish that feels both rustic and elegant, and it comes together with simple ingredients that deliver big flavor!
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I first learned to make Poulet Yassa with my mom. It’s a very common dish in Cape Verde, where my mom is from. It was one of the first meals she taught me to cook, and it quickly became one of my favorites. Every family makes it a little different and this is my family recipe 🙂 The combination of caramelized onions, citrus, and spice always reminds me of home—and now I get to share that comfort with my own family.
Why You’ll Love This Recipe
Naturally gluten-free and dairy-free, with easy ingredient swaps for different dietary needs.
Deep, layered flavor from the mustard-lemon marinade and slow-cooked onions.
Minimal prep, big payoff—just a handful of pantry ingredients turn into something unforgettable.
Perfect for meal prep—it tastes even better the next day as the flavors develop.
Poulet Yassa Video
Ingredients
Full ingredients, instructions and photos in the recipe card at the end of this post
- Chicken Drumsticks: I love using chicken drumsticks. Scoring them before marinating allows the flavors to penetrate deeply. Look for chicken with good color and minimal odor—fresh is best.
- Onions: Use two large yellow or white onions, thinly sliced. The onions break down and become sweet and jammy, forming the heart of the Yassa sauce.
- Dijon mustard: Adds tang and depth. A sharp mustard works best!
- Lemon juice: Fresh-squeezed lemon juice gives the marinade its signature brightness. Bottled lemon juice can work, BUT fresh gives the best results and aroma.
- Chicken broth: A low-sodium chicken stock or chicken broth gives you more control over seasoning. I recommend using the Low Sodium Better Than Bouillon dissolved in water for extra flavor. If you're using boxed broth, add a teaspoon of chicken broth powder.
- Spices: Garlic powder, onion powder, smoked paprika, thyme, black pepper, and red pepper flakes layer in flavor without overpowering the dish. For authentic heat, traditional recipes often use habanero or Scotch bonnet—add sparingly if you prefer it mild.
- Green olives: Their briny flavor balances the sweetness of the onions and acidity of the lemon. Look for olives packed in brine, not oil.
- Parsley or cilantro: A final sprinkle of fresh herbs adds brightness and color. Both work well—use whichever you prefer or have on hand.
Substitutions & Variations
Habanero or Scotch bonnet pepper can be added whole during simmering for a traditional kick, then removed before serving if you want to infuse heat without overwhelming the dish.
Chicken thighs can be used in place of drumsticks. Even bone-in chicken breast works if cooked carefully.
Lime juice can be used in place of lemon, though it gives a slightly different acidity.
Kalamata olives are a bolder substitute for green olives. If you don’t like olives, you can leave them out and finish with a touch of salt and lemon zest.
Fresh garlic can be added to the marinade if you prefer it to garlic powder—use 2–3 cloves, minced.
Poulet Yassa Instructions
Full ingredients and instructions in the recipe card at the end of this post
Marinate the Chicken
Start by scoring the chicken legs to help them absorb more flavor. In a large bowl, toss them with sliced onions, mustard, lemon juice, oil, and seasonings. Let everything sit together for at least an hour—or even better, overnight in the fridge.
Brown for Flavor
Once marinated, dry off the chicken and brown it in a hot pan with olive oil. Aim for golden skin on both sides. This step locks in flavor and adds richness to the final sauce.
Soften the Onions
After searing the chicken, remove it and cook the onions in the same pot. They’ll pick up all the leftover flavor and start to caramelize, creating the base of your Yassa sauce.
Simmer Gently
Nestle the chicken back into the pot with broth and more seasoning. Cover and simmer until the chicken is cooked through and tender, letting the sauce develop and deepen.
Add Finishing Touches
Toss in the olives toward the end and cook briefly so they warm through without losing their bite. Just before serving, finish with fresh herbs like parsley or cilantro for brightness and color.
FAQ
Store leftover Poulet Yassa in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making it even more delicious the next day.
Yes! Freeze cooled chicken and sauce in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop.
Reheat over medium-low heat on the stove with a splash of broth or water to loosen the sauce. You can also microwave individual portions, covered, in 60–90 second intervals.
Absolutely. Marinate the chicken and prep the onions a day in advance. You can also make the full dish and reheat before serving—it only gets better with time.
⭐️ Recipe
Poulet Yassa
Ingredients
Marinade
- 2.5 lb chicken drumsticks
- 2 large onions White or yellow
- 2 tablespoon dijon mustard
- ½ cup lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 2 teaspoon olive oil
Yassa Sauce
- 4 tablespoon olive oil
- 2.5 cups chicken broth See notes
- ½ teaspoon thyme
- ½ teaspoon red pepper flakes or less if want no spice
- 1 cup green olives
- 1.5 tablespoon parsley or cilantro
Instructions
Marinate the chicken
- Score the chicken legs to help the marinade absorb.2.5 lb chicken drumsticks
- In a small bowl, combine Dijon mustard, lemon juice, olive oil, garlic powder, onion powder, salt, pepper, and smoked paprika.2 tablespoon dijon mustard, ½ cup lemon juice, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoon olive oil, ½ teaspoon smoked paprika
- Add marinade to chicken and sliced onions in a large bowl. Cover with aluminum or plastic wrap and let marinate for an hour to overnight.2 large onions
Brown the chicken
- Remove chicken from the marinade and pat dry. In a large pot or Dutch oven, heat olive oil over medium-high heat until nearly smoking. Add chicken and sear for 4–5 minutes per side, until golden brown. Remove and set aside.4 tablespoon olive oil
Cook the onions
- Reduce heat to medium. Strain onions from the marinade (leaving behind excess liquid) and add to the pot. Sauté for 5 minutes, stirring occasionally, until softened and golden.
- Return chicken to the pot. Add chicken broth, thyme, red pepper flakes, and any remaining marinade. Cover and simmer over medium heat for about 20 minutes, or until the chicken reaches an internal temperature of 165°F.2.5 cups chicken broth, ½ teaspoon thyme, ½ teaspoon red pepper flakes
Finish
- Stir in green olives and simmer uncovered for another 3 minutes. Taste and adjust seasoning if needed.1 cup green olives
Garnish and serve
- Top with fresh parsley or cilantro. Serve with white rice, couscous, or crusty bread to soak up the sauce.1.5 tablespoon parsley or cilantro
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