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Chicken Yassa

Senegalese · Dinner · Easy

Chicken Yassa

Total
3 hr 30 min
Prep
2 hr 30 min
Serves
4
Calories
720
Jump to recipe

Deeply softened onions, lemon and mustard wrap browned chicken in a tangy sauce from Senegal, with white rice to catch the juices.

A long onion-and-lemon marinade gives Chicken Yassa its sharp opening flavor, then a slow pan cook turns those onions sweet. The browned chicken finishes in the sauce, bringing its juices into the mustard and citrus.

Use thighs for meat that stays succulent through the simmer. This Senegalese favorite needs plenty of onion; slice it thinly so it collapses into the sauce rather than remaining crunchy.

TangySavoryMake AheadComfort FoodGluten-freeDairy-freeEgg-freeNut-freeHigh-protein

Method

  1. Mix chicken thighs, onion, lemon juice, mustard, garlic, salt and black pepper in a bowl. Cover and refrigerate for .

  2. Lift the chicken from the marinade, brushing onions back into the bowl. Heat vegetable oil in a wide pot over medium-high heat. Brown the chicken in two batches for per batch, then set aside.

  3. Add the onions and all the marinade to the pot. Cook over medium heat for , stirring frequently, until the onions soften and turn pale gold.

  4. Return chicken and its juices, add the whole scotch bonnet and 3/4 cup water. Cover and simmer over low heat for until the chicken reaches 165°F and the onions are silky.

  5. Meanwhile, combine rice and remaining 1 3/4 cups water in a saucepan. Bring to a boil, cover and simmer over low heat for until absorbed. Rest off the heat for , then fluff.

  6. Remove the whole chili. Serve the chicken and onion sauce over the rice.

Forkue tips

  • Keep the scotch bonnet whole for aroma with restrained heat; split it only if you want a much hotter sauce.

Storing and reheating

Refrigerate chicken and sauce for 3 days and rice for 2 days. Reheat the chicken covered in its sauce, adding water if the onions have absorbed the liquid.

Kitchen gear

Dutch ovenTop picks on AmazonSaucepanTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

720Calories
43gProtein
58gCarbs
35gFat

Photo: Kinesira, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)

Chicken Yassa: FAQ

Can I use lime instead of lemon?

Yes, though lime can taste sharper. Start with a little less juice in the marinade and adjust the cooked sauce after the onions have softened.

Why does my yassa taste too sour?

The onions may need more time to soften and sweeten. Simmer gently and taste again; a small splash of water can mellow an overly concentrated sauce.

How do I store and reheat Chicken Yassa?

Refrigerate chicken and sauce for 3 days and rice for 2 days. Reheat the chicken covered in its sauce, adding water if the onions have absorbed the liquid.

How long does Chicken Yassa take?

About 3 hr 30 min in total: 2 hr 30 min prep and 1 hr cooking.

What do I need to make Chicken Yassa?

The key ingredients are chicken thighs, onion, lemon juice, mustard, garlic and scotch bonnet, plus pantry basics.

Any tips for Chicken Yassa?

Keep the scotch bonnet whole for aroma with restrained heat; split it only if you want a much hotter sauce.

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