West African Chicken Yassa
Experience the vibrant flavors of West African cuisine with this irresistible Chicken Yassa recipe—a beloved Senegalese dish that combines tender, bone-in chicken with a tangy marinade of lemon juice, Dijon mustard, and caramelized onions. Perfectly balanced between zesty and savory, this one-pot marvel transforms simple ingredients like garlic, bay leaves, and chicken stock into a rich, flavorful sauce that pairs beautifully with fluffy steamed rice. With its quick prep time and slow-cooked depth of flavor, this dish is a comforting yet exotic meal idea for weeknights or special gatherings alike. Add a taste of West Africa to your table and make Chicken Yassa your new go-to recipe for bold, unforgettable flavors.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs or drumsticks (bone-in, skin-on)
- 3 large Yellow onions
- 3 cloves Garlic cloves
- 3 large Lemons
- 3 tablespoons Dijon mustard
- 4 tablespoons Olive oil
- 2 tablespoons White vinegar
- 1 cup Chicken stock
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 leaves Bay leaves
- 2 cups Rice (to serve)
Instructions
Begin by preparing the marinade. Thinly slice the onions and mince the garlic. Add them to a large mixing bowl.
Squeeze the juice from the lemons into the bowl with the onions and garlic. Add the Dijon mustard, white vinegar, salt, black pepper, and 2 tablespoons of olive oil. Mix well to combine.
Add the chicken pieces to the bowl, ensuring they are fully coated in the marinade. Cover the bowl with plastic wrap or a lid, and let the chicken marinate in the refrigerator for at least 2 hours, but preferably overnight.
When ready to cook, heat the remaining 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
Remove the chicken from the marinade (reserving the marinade) and sear the chicken pieces for 2-3 minutes per side until they are golden brown. Work in batches if necessary. Remove the seared chicken and set aside.
Add the sliced onions from the marinade to the skillet, cooking over medium heat until softened and caramelized, about 10-12 minutes. Stir occasionally to prevent burning.
Return the chicken to the skillet, along with the remaining marinade. Add the chicken stock and bay leaves. Stir to combine.
Bring the mixture to a gentle simmer, cover, and cook on low heat for 35-40 minutes, or until the chicken is fully cooked and tender.
Remove the bay leaves, taste the sauce, and adjust the seasoning if needed with additional salt or pepper.
Serve the Chicken Yassa hot over steamed rice, allowing the sauce to soak into the rice for maximum flavor. Enjoy!
Nutrition Facts
Calories |
2346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 3875 mg | 168% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 25.0 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 280 mg | 22% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1898 mg | 40% | |
*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.
