Description
Chicken Yassa is a traditional Senegalese dish featuring marinated chicken thighs braised with caramelized onions, lemon, and mustard, served over rice.
Ingredients
Scale
- 1kg bone-in, skin-on chicken thighs
- 3 large yellow onions, halved and thinly sliced
- Juice of 3 lemons (about 90ml)
- 2 tablespoons Dijon mustard
- 5 cloves garlic, minced
- 1 habanero or scotch bonnet chili, pricked with a fork
- 200ml chicken stock
- 3 tablespoons peanut or vegetable oil
- 12 green olives, optional
- 1 teaspoon salt
- ½ teaspoon black pepper
- Steamed white rice, to serve
Instructions
- Marinate. In a large bowl, whisk together the lemon juice, Dijon mustard, garlic, salt, and pepper. Add the chicken pieces and sliced onions. Toss well to coat everything. Cover and refrigerate for at least 2 hours, or overnight.
- Sear the chicken. Remove the chicken from the marinade, reserving the marinade. Pat the chicken pieces dry. Heat 2 tablespoons of oil in a large pot over medium-high heat. Sear the chicken skin-side down for 6–8 minutes until golden. Flip and sear the other side for 4 minutes. Remove and set aside.
- Caramelise the onions. Add the remaining tablespoon of oil to the same pot. Add all the marinated onions with their marinade. Cook over medium heat, stirring frequently, for 20–25 minutes until the onions are soft and jammy.
- Braise. Return the seared chicken to the pot. Pour in the chicken stock. Add the whole pricked habanero and olives if using. Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 25–30 minutes until the chicken is tender.
- Finish. Taste the sauce and adjust salt and lemon. Remove the habanero before serving. Serve over steamed rice with sauce spooned generously over the top.
Notes
The onion stage is crucial; do not rush the caramelization for the best flavor.
- Prep Time: 120 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Senegalese
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg