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