Senegal Yassa
Delight your taste buds with Senegal Yassa, a beloved West African dish that harmoniously blends tangy, savory, and aromatic flavors. This traditional recipe features succulent bone-in, skin-on chicken marinated in a zesty mix of fresh lemon juice, Dijon mustard, garlic, and caramelized onions. Slow-cooked to tender perfection with a hint of warmth from bay leaves and a rich chicken stock, it’s a dish that bursts with bold flavor in every bite. Served atop a bed of fluffy white rice, Senegal Yassa is as comforting as it is full of character. With minimal prep and a simple technique, this crowd-pleasing dish is perfect for family dinners or introducing guests to the vibrant flavors of Senegalese cuisine.
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Recipe Information
Ingredients
- 4 pounds Chicken (bone-in, skin-on)
- 4 cups Onions (sliced thinly)
- 4 Lemons (juiced)
- 4 Garlic cloves (minced)
- 3 tablespoons Dijon mustard
- 3 tablespoons Vegetable oil
- 1 cup Chicken stock
- 2 Bay leaves
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 3 cups White rice (for serving)
Instructions
Clean the chicken and pat it dry. Season it generously with salt and black pepper, making sure to coat all sides.
In a large mixing bowl, combine the sliced onions, lemon juice, minced garlic, and Dijon mustard. Add the chicken and mix well, ensuring the chicken is coated in the marinade. Cover and let it marinate in the refrigerator for at least 2 hours or overnight for the best flavor.
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken on all sides in batches, about 5 minutes per side, then remove and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of vegetable oil. Add the marinated onions, garlic, and mustard mixture to the pot, stirring frequently for 10 minutes until the onions soften and begin to caramelize.
Add the browned chicken back into the pot, along with any juices it released. Pour in the chicken stock, add the bay leaves, and stir well. Bring the mixture to a simmer.
Reduce the heat to low, cover, and cook for 40 minutes, stirring occasionally, until the chicken is tender and the flavors are fully developed.
Adjust seasoning with additional salt and pepper if necessary. Discard the bay leaves before serving.
Serve the Yassa hot over a bed of fluffy white rice, and enjoy!
Nutrition Facts
Calories |
5621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.2 g | 419% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 1473 mg | 491% | |
| Sodium | 7186 mg | 312% | |
| Total Carbohydrate | 278.1 g | 101% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 42.6 g | ||
| Protein | 367.5 g | 735% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 507 mg | 39% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 5336 mg | 114% | |
*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.
