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Yassa Poulet (Senegalese Chicken)

Yassa Poulet (Senegalese Chicken): a sourced dutch oven recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

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Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Alweaver2, CC BY-SA 4.0; https://commons.wikimedia.org/wiki/File:Yassa_poulet,_Senegal.jpg; https://creativecommons.org/licenses/by-sa/4.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Yassa Poulet (Senegalese Chicken)

Photo: Alweaver2 · CC BY-SA 4.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Difficulty: Medium

Ingredients

  • •6 chicken thighs
  • •3 large onions , thinly sliced
  • •4 garlic cloves, neatly minced
  • •3 tablespoons dijon mustard
  • •2 cups chicken broth
  • •½ cup lemon juice
  • •2 teaspoons smoked paprika
  • •1 teaspoon cayenne pepper
  • •2 teaspoons bouillon powder
  • •1 teaspoon salt or to taste
  • •4 tablespoons olive oil

Instructions

  1. 1Wash the chicken and pat it dry with paper towels .
  2. 2Put the chicken in a large bowl with the garlic, onions, dijon mustard, lemon juice, salt, bouillon powder, cayenne pepper and smoked paprika. Mix together well and place in the fridge to marinate for 2–12 hours.
  3. 3Take the chicken out of the marinade, and scrape off the marinade and the onions. Reserve the marinade.
  4. 4Heat the olive oil in the large Dutch oven over medium heat, and add the chicken. Let it brown on both sides for 5 minutes. Take out and set aside the chicken.
  5. 5To the pot, add the onions and remaining marinade. Cook on medium heat for 5 minutes until browned.
  6. 6Return the browned chicken pieces to the sweet caramelized onions.
  7. 7Add the chicken broth, and simmer for 20 minutes over medium heat until the chicken is fully cooked.
  8. 8Taste for salt and other ingredients and make any necessary adjustments.

Camp tips

  • • If you cannot eat it all at once, you can store it in the fridge for four days and in the deep freezer for up to 6 months.
  • • You can reheat this dish in a skillet over medium heat—if you notice it is too dry you can add a splash of chicken broth to make it moist.
  • • Try using a different type of mustard like whole grain or spicy brown if Dijon is not readily available.
  • • You can adjust the spice level to your taste. You can add some extra spice such as black pepper to improve its flavour.
  • • Try to brown the chicken well, as this improve the look and flavor.
  • • Make sure you use fresh lemon to get a nice taste—if this is not available, you can make use of bottled lemon or lime juice.
  • • It can be eaten with rice or cauliflower rice .
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions. Cook poultry to 165°F (74°C), checked with a food thermometer.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions. Cook poultry to 165°F (74°C), checked with a food thermometer.

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