Yassa Poulet hails from Senegal’s Casamance region, which runs along the Gambia River in the south of Senegal, but draws many culinary influences from the French who occupied Senegal from 1659 until as recently as 1960. The soft heap of browned onions reminds me of French onion soup, while the stew resembles coq au vin. What makes this dish stand out is the confluence of piquant lemon and olives with mustard—this is unique to Senegal. This dish will be served with rice and a side vegetable of cabbage, carrots, garlic, and peanuts (please leave a note if you don't want peanuts).
Ingredients: Chicken thighs, onions, garlic, ginger, lemon juice, chicken stock, red wine vinegar, dijon mustard, habanero pepper, green olives, bay leaves, parsley, cabbage, carrots, peanuts, canola oil.