Easy90 min6 servings

Chicken Yassa

Name: Chicken Yassa
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 portions
Cuisine: French
Ingredients: 1000 g Chicken Thighs; 500 g Onion; 100 ml Lemon Juice; 40 g Mustard; 100 g Green Olives

A beloved Senegalese dish featuring tender chicken braised with caramelized onions and a tangy lemon-mustard sauce, representing the vibrant flavors of West African cuisine.

By Système

Community chef

Ingredients

•1000 g Chicken Thighs
•500 g Onion
•100 ml Lemon Juice
•40 g Mustard
•100 g Green Olives

Instructions

1
Cut a 1.5kg chicken into 8 pieces, season generously with salt, pepper, and rub with Dijon mustard. Set aside while preparing the marinade.
2
Slice 1kg of onions (about 6 large) into thin rings. Combine with juice of 4 lemons, 4 minced garlic cloves, 3 tablespoons Dijon mustard, and 60ml peanut oil.
3

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Add 2-3 Scotch bonnet or habanero peppers (whole or sliced for more heat), fresh thyme, and bay leaves to the marinade mixture.

Place chicken pieces in the marinade, ensuring they're well coated. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

Remove chicken from marinade, reserving the onions and liquid separately. Pat chicken dry with paper towels for better browning.

Heat 3 tablespoons peanut oil in a large Dutch oven over medium-high heat. Brown chicken pieces in batches for 4-5 minutes per side until golden.

Remove browned chicken and set aside. Add the reserved onions to the pot and cook for 20-25 minutes, stirring occasionally, until deeply caramelized and jammy.

Pour in the reserved marinade liquid and 250ml chicken stock. Bring to a simmer, scraping up any browned bits from the bottom of the pot.

Nestle the browned chicken pieces back into the pot, partially submerged in the onion mixture. Cover and simmer for 35-40 minutes.

The chicken is ready when it's tender and cooked through, with the sauce reduced and the flavors concentrated. Adjust seasoning with more lemon juice if desired.

Remove and discard the whole peppers if you prefer less heat, or leave them for those who enjoy spice. Check salt and pepper levels.

Serve the chicken and onion sauce over fluffy white rice or broken rice (riz brisé), garnished with fresh parsley and extra lemon wedges.

Nutritional values

361

Calories

31.4g

Protein

10g

Carbs

21.2g

Fat

1.6g

Fiber

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Upvotes+43

Adoptions18

Cooked16 times

Total time90 min

Preparation30 min

Cooking60 min

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This recipe is shared under CC_BY license. Published on 1/6/2026.