Community recipe
Senegalese-Inspired Yassa Chicken with Caramelized Onions
A bright, deeply savory chicken braise inspired by Senegalese yassa: lemon-mustard-marinated chicken is browned, then gently simmered over sweet caramelized onions until tender. Serve it with fluffy rice to catch every bit of the tangy sauce.
- Serves
- 4
- Prep
- 20 min
- Cook
- 55 min
- Difficulty
- medium
Get ready
Ingredients
- 900 g chicken thighs, boneless and skinless
- 2 lemons, juiced
- 3 tbsp dijon mustards
- 4 garlic cloves, finely grated
- 1 tbsp grated ginger
- 1 tsp salt
- 0.5 tsp black pepper
- 3 tbsp vegetable oil
- 700 g yellow onions, thinly sliced
- 300 ml chicken stock, low-sodium if available
- 2 bay leaves
- 300 g long-grain white rices, rinsed
- 600 ml waters
Make it
Instructions
- 01
Marinate the chicken
In a large bowl, combine 900 g chicken thighs, 2 each lemons, 3 tbsp Dijon mustard, 4 each garlic cloves, 1 tbsp grated ginger, 1 tsp salt, and 0.5 tsp black pepper. Turn the pieces until coated, cover, and refrigerate for at least 30 minutes and up to 8 hours. Reserve the marinade for the braise.
- 02
Caramelize the onions
Heat a wide, heavy pot over medium heat. Add 3 tbsp vegetable oil, then add 700 g yellow onions and cook, stirring often, until deeply softened and golden, about 18 minutes. Lower the heat if the edges darken too quickly; the onions should become jammy rather than scorched.
- 03
Brown and braise
Push the onions toward the sides of the pot. Add the marinated pieces in a single layer and brown for 3 minutes per side. Pour in the reserved marinade and 300 ml chicken stock, then tuck in 2 each bay leaves. Bring to a gentle simmer, cover, and cook until the thickest pieces reach 74°C and the sauce is glossy, about 25 minutes.
- 04
Cook the rice
While the braise cooks, rinse 300 g long-grain white rice until the water runs mostly clear. Combine it with 600 ml water in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook until tender, about 16 minutes. Remove from the heat and let it stand covered for 5 minutes, then fluff.
- 05
Rest and serve
Discard the bay leaves. Rest the braise for 5 minutes, then spoon the tender pieces and onion sauce over the fluffed rice. Serve hot, dividing the sauce evenly among the bowls.
