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Yassa (Senegalese Chicken Yassa)

Senegalese · Main

A vibrant and tangy West African classic featuring tender chicken braised in a rich, caramelized onion sauce sharpened with lemon and mustard.

IntermediateHigh proteinDairy free
The EZdish collectionAI-created recipe
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Yassa (Senegalese Chicken Yassa) — recipe cover
1 hr 15 minA little patience, a lot of flavor
Prep time30 min
Cook time45 min
Servings4 people
DifficultyIntermediate
The recipeTips & storage
Let's make something good

How to make it

4 steps. Take it one step at a time.

  1. Combine the sliced onions, lemon juice, mustard, minced garlic

    In a large bowl, combine the sliced onions, lemon juice, mustard, minced garlic, half of the oil, salt, and pepper. Add the chicken and coat thoroughly. Marinate in the refrigerator for at least 3 hours or overnight.

  2. Remove the chicken from the marinade, scraping off excess onions

    Remove the chicken from the marinade, scraping off excess onions. Heat the remaining oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on both sides until golden. Remove chicken and set aside.

    10 min

  3. Add all the onions and marinade liquid

    In the same pot, add all the onions and marinade liquid. Sauté over medium heat until the onions are soft and have turned a deep golden color, about 15-20 minutes. Add the chili pepper.

    20 min

  4. Place the chicken back

    Place the chicken back into the pot with the onions. Add a splash of water if the sauce is too thick. Cover and simmer on low heat for 20-30 minutes until the chicken is tender and fully cooked through.

    25 min

A little kitchen wisdom

Marinating the chicken for at least 3 hours (or overnight) is essential for the deep flavor profile characteristic of authentic Yassa. Serve over fluffy white rice or couscous.

What you'll need

Dutch ovenLarge bowlChef's knife
Keep the good going

For now. And for later.

Make it ahead

The marinade can be prepared 24 hours in advance. The fully cooked dish tastes even better the next day.

Store & enjoy

Store in an airtight container. Reheat slowly on the stovetop over medium-low heat, adding a tablespoon of water if needed.

Allergens

Contains mustard.

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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .

Yassa (Senegalese Chicken Yassa)
Step 1 of 4

Combine the sliced onions, lemon juice, mustard, minced garlic

In a large bowl, combine the sliced onions, lemon juice, mustard, minced garlic, half of the oil, salt, and pepper. Add the chicken and coat thoroughly. Marinate in the refrigerator for at least 3 hours or overnight.