Senegalese Chicken Yassa

Ingredients

• •2 lb bone-in skin-on chicken thighs
• •4 large yellow onions, thinly sliced
• •⅓ cup fresh lemon juice
• •1 tsp lemon zest
• •2 tbsp Dijon mustard
• •4 garlic cloves, minced
• •1 habanero or scotch bonnet pepper, whole
• •3 tbsp vegetable oil
• •½ cup chicken broth
• •2 bay leaves
• •1 tsp dried thyme
• •1½ tsp salt
• •½ tsp black pepper
• •¼ cup green olives, pitted (optional)

Directions

1. 1Combine lemon juice, zest, mustard, garlic, thyme, salt, and black pepper in a large bowl; add chicken and sliced onions and toss to coat; marinate at least 20 minutes (or overnight).
2. 2Lift chicken from marinade and pat dry; reserve the onions and liquid separately.
3. 3Heat 2 tbsp oil in a large heavy skillet over medium-high; sear chicken 4 minutes per side until deeply browned; remove and set aside.
4. 4Add remaining 1 tbsp oil to the pan; cook the reserved onions over medium heat, stirring often, for 12 minutes until golden and caramelized.
5. 5Pour in the reserved marinade liquid and broth; add bay leaves and whole habanero; stir and bring to a simmer.
6. 6Return chicken to the pan, nestling it into the onions; cover and cook on low for 20 minutes until cooked through.
7. 7Stir in olives if using; taste for salt and remove bay leaves and habanero before serving.
8. 8Serve over white rice, spooning the onion sauce generously over everything.

💡 The key to authentic yassa is properly caramelizing the onions — don't rush this step. If you have time, marinate the chicken overnight in the fridge for deeper flavour. Olives are optional but traditional in Dakar home kitchens.

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