Poulet Yassa

Poulet Yassa is a bold, comforting West African chicken dish made with deeply marinated chicken legs, 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.

5 from 1 vote

Print Pin

Course: Main Course

Cuisine: African

Keyword: yassa

Prep Time: 15

Cook Time: 40

Marinating Time: 1

Servings:

Calories: 345kcal

Author: Lola Jay

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

US Customary - Metric

Get Recipe Ingredients

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

Video

Notes

Chicken broth: I like the low sodium better than bouillon dissolved in water. If using plain chicken stock you can add a teaspoon of chicken broth powder to add flavor.

Red Pepper flakes: For authentic heat, traditional recipes often use habanero or Scotch bonnet—add sparingly if you prefer it mild.

Nutrition