Chicken Yassa

Chicken Yassa is a vibrant and tangy Senegalese dish that is bursting with bold, citrusy flavor and irresistible caramelized onions. This traditional West African recipe features tender bone-in chicken thighs or drumsticks marinated in a zesty blend of fresh lemon juice, Dijon mustard, garlic, and spices, then seared to golden perfection. The slow-simmered chicken is paired with sweet, softened onions and a luscious sauce infused with optional chili peppers for a gentle heat. Perfectly balanced between savory and tart, this one-pot wonder is best served over fluffy white rice to soak up every drop of its rich, flavorful sauce. Whether you’re exploring global cuisines or craving a comforting chicken dinner, Chicken Yassa is a must-try recipe that combines simplicity with gourmet flair.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 pieces bone-in chicken thighs or drumsticks
• 3 large white onions
• 3 whole lemons
• 3 tablespoons Dijon mustard
• 4 tablespoons olive oil
• 4 large garlic cloves
• 2 cups chicken stock
• 2 tablespoons white vinegar
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 piece optional chili peppers (e.g., Scotch bonnet or habanero)
• 4 cups cooked white rice

Directions

Step 1

Peel and thinly slice the onions into rings. Place them in a large mixing bowl.

Step 2

Juice 2 of the lemons and pour the juice over the onions in the bowl. Add the Dijon mustard, crushed garlic cloves, olive oil, white vinegar, salt, and black pepper. Mix everything thoroughly.

Step 3

Add the chicken pieces into the marinade and ensure they are well-coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

Step 4

Remove the chicken from the marinade and set it aside. Reserve the onion marinade for later use.

Step 5

In a large pot or skillet, heat the vegetable oil over medium-high heat. Sear the chicken pieces on both sides until golden brown (3–4 minutes per side), then remove them and set them aside.

Step 6

In the same pan, add the onion marinade (including all the liquid) and cook over medium heat. Stir frequently until the onions become soft and caramelized, about 10–15 minutes.

Step 7

Return the chicken to the pan and pour in the chicken stock. Add the optional chili pepper for some heat (make sure to pierce the chili or chop it for more spice). Stir well.

Step 8

Cover the pan and simmer on low heat for 30–40 minutes, occasionally stirring, until the chicken is fully cooked and tender, and the sauce has thickened.

Step 9

Before serving, juice the remaining lemon and stir the juice into the sauce for a final zesty kick. Adjust salt and pepper to taste.

Step 10

Serve hot over a bed of cooked white rice.

Nutrition Facts

Serving size	(2592.1g)

Amount per serving	% Daily Value*
Calories	2956.8

Total Fat 153.9g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 22.6g
Cholesterol 398.6mg	0%
Sodium 5590.8mg	0%
Total Carbohydrate 253.5g	0%
Dietary Fiber 16.9g	0%
Total Sugars 26.6g
Protein 133.6g	0%

Vitamin D 28IU	0%
Calcium 356.6mg	0%
Iron 17.7mg	0%
Potassium 2218.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 18.2%

Carbs: 34.6%