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Senegalese Yassa Chicken Recipe

Senegalese · Main course · 80 min total

A tangy and savory Senegalese dish featuring marinated chicken slowly cooked with caramelized onions, lemon, and mustard, often served with rice.

Ingredients

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 1/2 cup fresh lemon juice (about 3-4 lemons)
• 1/4 cup vegetable oil
• 4 large onions, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 2 tablespoons white vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground cayenne pepper (optional)
• 2 bay leaves
• 1 habanero pepper (optional, whole)
• 1/2 cup water or chicken broth
• 2 tablespoons chopped fresh parsley (for garnish)

Instructions

1. In a large bowl, combine lemon juice, oil, mustard, vinegar, salt, black pepper, cayenne (if using), and minced garlic. Add chicken pieces and coat well. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
2. Remove chicken from marinade, reserving the marinade. Pat chicken dry with paper towels.
3. In a large heavy-bottomed pot or Dutch oven, heat a little oil over medium-high heat. Brown the chicken pieces on all sides, about 5 minutes per side. Work in batches if necessary. Remove chicken and set aside.
4. Reduce heat to medium. Add sliced onions to the pot and cook, stirring occasionally, until softened and golden brown, about 15-20 minutes. Scrape up any browned bits from the bottom.
5. Return chicken to the pot along with any accumulated juices. Add the reserved marinade, bay leaves, habanero (if using), and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, until chicken is cooked through and tender.
6. Taste and adjust seasoning with salt and pepper. Remove bay leaves and habanero. Garnish with chopped parsley and serve hot over rice.

Tips

• For a milder dish, omit the habanero or remove seeds before adding.
• Yassa is traditionally served with white rice, but can also be paired with couscous or bread.
• The dish tastes even better the next day as flavors meld.
• You can use chicken thighs or drumsticks instead of a whole chicken for convenience.

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