Chicken yassa is a celebrated Senegalese dish of marinated chicken simmered with an abundance of onions, lemon, mustard, and gentle chile heat.
The chicken first absorbs the sharp marinade, then browns while the onions cook slowly into a sweet-tangy sauce that is ideal with rice.
Give the onions time to soften and caramelize without scorching. Their sweetness balances the lemon and mustard and forms the body of the sauce.
Serving Suggestions
Spoon the chicken and plenty of onion sauce over steamed white rice. Add a simple cucumber or cabbage salad for freshness.
Recipe Notes
Marinate overnight for deeper flavor. Bone-in thighs stay especially juicy, and the finished yassa keeps well for up to three days.
Senegalese Chicken Yassa with Caramelized Onions
Lemon-mustard marinated chicken simmered with deeply caramelized onions and served with rice.
Equipment
- Large nonreactive bowl
- Large Dutch oven
- Tongs
- Wooden spoon
- Medium saucepan
Ingredients
Chicken and Marinade
- 3 lb bone-in chicken thighs and drumsticks
- 4 large yellow onions thinly sliced
- 1/2 cup fresh lemon juice
- 3 tbsp Dijon mustard
- 4 cloves garlic minced
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp cayenne pepper optional
Cooking and Serving
- 1/4 cup neutral oil divided
- 2 medium bay leaves
- 1 cup chicken stock low-sodium
- 2 cups long-grain white rice rinsed
- 3 cups water for the rice
Instructions
Marinate:
- Combine the chicken, onions, lemon juice, mustard, garlic, salt, black pepper, and cayenne. Cover and refrigerate for at least 2 hours or overnight.
- Lift out the chicken and onions separately, reserving the marinade.
Cook the Yassa:
- Heat half the oil in a Dutch oven. Brown the chicken in batches, then transfer to a plate.
- Add the remaining oil and onions. Cook over medium-low heat for 25 to 30 minutes until very soft and golden.
- Add the reserved marinade, bay leaves, and stock. Return the chicken, cover, and simmer for 25 to 30 minutes until tender and cooked through.
Cook the Rice and Serve:
- Bring the rice and water to a boil, cover, reduce the heat, and cook for 15 minutes. Rest off heat for 10 minutes.
- Taste the yassa sauce for salt and lemon. Serve the chicken and onions over rice.
Notes
- A long onion cook develops the sauce’s sweetness.
- Marinate in glass or stainless steel because of the lemon juice.
- Add a little stock if the sauce reduces too quickly.
Nutrition
Calories: 660kcalCarbohydrates: 67gProtein: 43gFat: 24gSaturated Fat: 5gCholesterol: 145mgSodium: 850mgFiber: 4gSugar: 8g