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+ servings

Yassa or Poulet Yassa

Course Main Dish
Cuisine West African
Prep Time 1 day 1 hour
Cook Time 1 hour
Total Time 1 day 2 hours
Servings 4
Author International Cuisine


  • 1 Chicken cut into pieces or 6-8 chicken drumsticks and thighs
  • 6 large onions~sliced
  • 2 tablespoon full of Dijon mustard
  • 3 heads of garlic Optional
  • 1 cup of red vinegar
  • 2 fresh chili peppers
  • 1 tablespoon of dried chili peppers
  • 1 tablespoon ground black pepper
  • 3 maggie cubes or bullion
  • 1 Bay leaf
  • 6 lemons or limes
  • Salt to taste
  • Cooking Oil


  • Pat chicken pieces dry them with a paper towel
  • Now score the chicken and set aside for later.
  • In a large cooking-pot, mix the onions, garlic, vinegar, lemon juice, bay leaf, mustard, vinegar and chilies..
  • Now add the chicken pieces, mix all together
  • Let the chicken marinate for at least one hour. (For the best results, keep the chicken marinating in the fridge overnight).
  • Before any cooking, remove the chicken pieces from the marinade; and, grill, over charcoal, until done on both sides.
  • Remove the onions from the marinade; sauté gently in a little oil until soft and brown
  • Add the marinade and cook for five minutes
  • To this, add the chicken pieces and half a cup of water.
  • Cover with lid and simmer for approximately 30 minutes or until the chicken is properly cooked; adding the Maggie cubes, salt and pepper to taste.
  • Serve with white rice