(Spicy Lemon-Onion Delight)
Introduction

If you’re ready to experience a chicken recipe unlike any other, say hello to Chicken Yassa,

one of the most iconic dishes of West Africa, particularly Senegal. It’s bold, it’s zesty, and it’s

built on a marinade so packed with flavor, it practically dances on your tongue.

Yassa is all about contrast. Tender chicken is marinated in a mixture of sharp lemon juice,

sweet caramelized onions, pungent mustard, and fiery chili peppers. Then, it’s grilled or

seared and simmered in the deeply flavorful marinade until everything melts together into

saucy perfection. Traditionally served over fluffy rice or couscous, this dish is simple in

technique, but BIG in flavor.

Why You’ll Love This Recipe

1. Flavor Explosion: Lemon, mustard, and caramelized onions create a

tangy-sweet-spicy masterpiece.

2. Authentic African Comfort Food: A beloved staple from Senegal, now right in your

kitchen.

3. Meal Prep Friendly: Tastes even better the next day as the flavors deepen.

4. Naturally Dairy-Free & Gluten-Free: No adjustments needed—just good,

wholesome ingredients.

5. Impress Without Stress: A unique and bold dish that’s still easy to cook!

Ingredients

For the Chicken Marinade

● 1.5 lbs (700g) bone-in or boneless chicken thighs

● 2 large onions, thinly sliced● 4 cloves garlic, minced

● ⅓ cup freshly squeezed lemon juice (about 2 lemons)

● 2 tablespoons Dijon mustard

● 1 tablespoon vinegar (optional, for extra tang)

● 2 tablespoons neutral oil (vegetable or canola)

● 1 teaspoon salt

● ½ teaspoon black pepper

● 1 teaspoon chili flakes or 1 fresh Scotch bonnet (optional, for heat)

● 1 teaspoon bouillon powder or cube (optional, for depth)

For Cooking

● 1 tablespoon oil, for searing

● 1 cup chicken stock or water

● Steamed white rice, couscous, or crusty bread for serving

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. Combine the Marinade

In a large bowl, mix sliced onions, garlic, lemon juice, mustard, vinegar (if using),

salt, pepper, chili, and oil.

2. Add the Chicken

Toss chicken thighs in the marinade, ensuring each piece is coated and nestled into

the onion mix.

3. Let It Rest

Cover and refrigerate for at least 2 hours, preferably overnight. This helps

tenderize the chicken and deeply infuse the flavor.

4. Conversation Tip

The longer the marinade sits, the more intense and well-rounded the flavorsbecome. Overnight is traditional in Senegalese kitchens.

Step 2: Sear the Chicken

1. Remove from the Marinade

Take the chicken out of the marinade, scraping off excess onions (but don’t discard

them!).

2. Heat Oil in a Pan

Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat.

3. Sear Chicken

Sear chicken pieces 3–4 minutes per side until golden brown. You don’t need to

cook it all the way through—just get some color.

4. Set Aside

Remove the seared chicken and set it aside on a plate.

Step 3: Cook the Onions

1. Add Onions to the Same Pan

Add all the onions from the marinade to the pan. Cook over medium heat, stirring

often.

2. Caramelize

Let the onions cook slowly for 10–15 minutes, until soft and golden brown. This is

key to the deep, sweet flavor of Yassa.

3. Add Broth

Pour in the chicken stock or water and stir, scraping any browned bits off the pan

bottom.

4. Return Chicken to the Pan

Nestle the browned chicken back into the onion mixture. Make sure each piece is

covered in onions.

Step 4: Simmer to Finish

1. Simmer Covered

Reduce heat to low, cover the pan, and let simmer for 25–30 minutes, until thechicken is tender and infused with flavor.

2. Uncover & Reduce Sauce

Remove the lid and simmer uncovered for an additional 5–10 minutes, allowing the

sauce to thicken slightly.

3. Taste and Adjust

Add more salt, pepper, or a dash of lemon if needed. The sauce should be tangy

and balanced with onion sweetness.

Step 5: Serve It Up

1. Spoon Chicken and Sauce Over Rice

Ladle the juicy chicken and those golden onions over a bed of hot steamed rice or

couscous.

2. Optional Garnish

Sprinkle with chopped parsley, serve with lemon wedges or grilled vegetables on the

side.

3. Conversation Tip

In Senegal, Chicken Yassa is often eaten family-style with hands—don’t be afraid to

get messy!

Meal Prep & Storage Tips

1. Make Ahead

The dish gets better the next day! Make a full batch and reheat gently on the stove.

2. Refrigeration

Store cooled leftovers in an airtight container for up to 4 days.

3. Freezing

Freeze in portions with the sauce for up to 2 months. Thaw overnight and reheat

slowly.

4. Reheating

Warm in a pan over medium-low heat with a splash of water or broth.Variations & Substitutions

1. Try It with Fish or Tofu

Yassa is also popular with grilled fish or marinated tofu for vegetarian versions.

2. Use Lime Instead of Lemon

Lime offers a different citrus edge if you’re out of lemons.

3. Swap Onions

Try red onions for a more pungent flavor or add shallots for sweetness.

4. Make It Spicier

Double the chili or add hot sauce to the finished plate.

5. Add Olives

A few green olives tossed into the sauce add a salty contrast—some regions of West

Africa include them.

Common Questions

Q: What does Chicken Yassa taste like?

A: It’s tangy, deeply savory, slightly sweet from the onions, and spicy. The balance of lemon

and caramelized onion is what makes it unforgettable.

Q: Is it authentic to add mustard?

A: Yes! Mustard is a signature ingredient in Yassa, giving the dish its sharp, earthy depth.

Q: Can I use boneless chicken?

A: Absolutely. Just reduce the simmering time slightly, and watch for dryness.

Q: Is Chicken Yassa spicy?

A: It can be, depending on how much chili you use. Adjust the spice level to your

preference.

Q: What’s the best way to eat Yassa?

A: With rice or couscous to soak up the flavorful sauce. Crusty bread works too.

Conclusion

West African Chicken Yassa is a dish that tells a story of family meals, bustling kitchens,

and bold, soulful flavors passed down through generations. The mix of lemon, caramelized

onions, garlic, and mustard creates a sauce that’s tangy, savory, and unlike anything else

you’ve tried.It’s easy to make, deeply satisfying, and a perfect way to explore the vibrant world of African

cuisine. Whether you’re cooking for yourself, your family, or a dinner party, Yassa is a dish

that turns heads and warms hearts.