Zesty Senegalese Chicken Yassa
A West African flavor powerhouse, this dish features tender chicken braised in a vibrant, tangy sauce made from a mountain of caramelized onions, lemon juice, and spicy mustard. It perfectly balances savory and acidic notes, making it an uniquely exciting alternative to your standard weekly rotation.
Ingredients
- Chicken thighs, skinless and boneless800 g
- Large onions, thinly sliced4 pcs
- Lemons, juiced3 pcs
- Dijon mustard3 tbsp
- Garlic cloves, minced4 pcs
- Fresh ginger, grated1 tbsp
- Chicken broth250 ml
- Green olives, pitted100 g
- Carrots, sliced into rounds2 pcs
- Habanero or bird's eye chili, pierced1 pc
- Vegetable oil3 tbsp
- Cooked white rice4 servings
Instructions
In a large bowl, whisk together the lemon juice, mustard, minced garlic, and grated ginger. Add the chicken and half of the sliced onions, tossing well to coat. Let it marinate for at least 15 minutes at room temperature.
Heat 2 tablespoons of oil in a large deep skillet. Remove the chicken from the marinade (reserve the marinade and onions) and brown on both sides over medium-high heat until golden. Remove chicken and set aside.
Add the remaining tablespoon of oil and all the sliced onions (including those from the marinade) to the skillet. Cook over medium heat for 10-12 minutes until they are soft, translucent, and just beginning to turn golden brown.
Pour in the reserved marinade liquid, chicken broth, carrots, olives, and the whole chili. Return the chicken to the pan, nestling it into the onions. Cover and simmer for 20 minutes.
Remove the lid and cook for another 5 minutes to allow the sauce to reduce and thicken slightly. Remove the whole chili before serving if you prefer less heat.
Divide the fluffy white rice among four plates. Generously top with the chicken and a large spoonful of the zesty, caramelized onion sauce.
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