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Senegalese chicken yassa with caramelized onions, lemon sauce, and white rice.

Senegalese Chicken Yassa with Caramelized Onions

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Lemon-mustard marinated chicken simmered with deeply caramelized onions and served with rice.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Minimum marinating time 2 hours
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Senegalese
Calories: 660
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large nonreactive bowl
  • Large Dutch oven
  • Tongs
  • Wooden spoon
  • Medium saucepan

Method
 

Marinate:
  1. Combine the chicken, onions, lemon juice, mustard, garlic, salt, black pepper, and cayenne. Cover and refrigerate for at least 2 hours or overnight.
  2. Lift out the chicken and onions separately, reserving the marinade.
Cook the Yassa:
  1. Heat half the oil in a Dutch oven. Brown the chicken in batches, then transfer to a plate.
  2. Add the remaining oil and onions. Cook over medium-low heat for 25 to 30 minutes until very soft and golden.
  3. 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:
  1. Bring the rice and water to a boil, cover, reduce the heat, and cook for 15 minutes. Rest off heat for 10 minutes.
  2. Taste the yassa sauce for salt and lemon. Serve the chicken and onions over rice.

Nutrition

Calories: 660kcalCarbohydrates: 67gProtein: 43gFat: 24gSaturated Fat: 5gCholesterol: 145mgSodium: 850mgFiber: 4gSugar: 8g

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.