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The Hirshon Senegalese Lemon Chicken – Poulet Yassa

  • Total Time: 0 hours


Units Scale
  • 1/2 cup peanut oil (or any cooking oil)
  • 1 chicken, cut into serving-sized pieces
  • 46 onions, cut up
  • 8 tablespoons lemon juice
  • 8 tablespoons cider vinegar
  • 1 bay leaf
  • 4 cloves minced garlic
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Arome Maggi® sauce or soy sauce
  • 1 chile pepper, cleaned and finely chopped – jalapeño or habanero (if you dig the spicy)
  • 1 small cabbage, cut into chunks
  • 2 peeled carrots, cut into chunks
  • 1/2 cup pimento-stuffed olives
  • Chopped fresh thyme, black pepper, salt (to taste)


  1. Mix all ingredients up to Maggi/Soy (the more onions the better), and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight.
  2. Remove chicken from the marinade, but save the marinade.
  3. Sauté chicken for a few minutes on each side in hot oil in a frying pan.
  4. While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.
  5. Add remaining marinade and the remaining vegetables and bring to a slow boil and cook at a boil for ten minutes. Cook the marinade into a sauce. Reduce heat.
  6. Add chicken to the sauce, cover and simmer until chicken is done. Use a meat thermometer to check for doneness.
  7. Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.
  8. Serve Ginger Beer or Green Tea with Mint with or after the meal.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 1094.79 kcal
  • Sugar: 9.32 g
  • Sodium: 697.57 mg
  • Fat: 80.65 g
  • Saturated Fat: 19.59 g
  • Trans Fat: 0.33 g
  • Carbohydrates: 24.35 g
  • Fiber: 5.25 g
  • Protein: 66.53 g
  • Cholesterol: 254.81 mg