If you have a craving for a dish bursting with vibrant flavors, textural contrasts, and a glorious balance of tangy and spicy notes, then you will absolutely love this Chicken Yassa: Senegalese Braised Chicken with Caramelized Onions Recipe. It’s a West African classic that combines tender, juicy chicken marinated in bright citrus with deeply caramelized onions that create a sauce worthy of savoring with every bite. This recipe brings a soulful, comforting meal to your table that invites you to slow down and relish every mouthful of history and tradition.
Ingredients You’ll Need
This recipe is a wonderful example of how a handful of straightforward, fresh ingredients can combine to create something extraordinary. Each item plays an essential role, whether it’s the sharpness of lemon juice that lifts the chicken or the sweetness of slowly caramelized onions that define the sauce’s character.
- Bone-in, skin-on chicken legs: These provide juicy, flavorful meat that stays tender through slow braising.
- Fresh lemon juice: Adds the bright, zesty acidity that is signature to yassa’s bold tang.
- Yellow onions (diced and sliced): Used twice—first in the marinade for a mellow bite, then thinly sliced and caramelized for deep, sweet richness.
- Fresh lime juice: Compliments the lemon with a slightly different citrus note, layering the flavor complexity.
- Neutral oil: Such as vegetable or peanut oil, perfect for browning chicken and cooking onions without overpowering flavors.
- Scotch bonnet or habanero peppers: For that unmistakable West African heat, finely chopped for marinade and whole for infusion.
- Kosher salt: Essential for seasoning and enhancing all other ingredients.
- Garlic cloves: Minced and added just before the end of caramelizing onions to add fragrant warmth.
- Dijon mustard (optional): A secret touch imparting subtle tang and a velvety texture to the sauce.
- Chicken stock: Provides a savory depth and a rich base, making the sauce luscious and comforting.
- Bay leaf: Offers an herbal aroma that gently layers into the final dish.
- Long- or medium-grain rice, couscous, or fonio: Classic accompaniments perfect for soaking up the flavorful sauce.
- Lime or lemon wedges: Served on the side to brighten each serving with fresh citrus squeeze.
How to Make Chicken Yassa: Senegalese Braised Chicken with Caramelized Onions Recipe
Step 1: Marinate the Chicken
Begin by combining your chicken legs with fresh lemon juice, diced onions, lime juice, oil, finely chopped Scotch bonnet, and salt. This marinade is where the magic begins — the acidity tenderizes the chicken while the pepper gives it a lively kick beneath the citrus’s brightness. Cover and refrigerate for at least 8 hours, or overnight, to allow all those flavors to meld deeply into the meat.
Step 2: Brown the Chicken
After marinating, remove the chicken and pat it dry—this ensures a beautiful sear. Heat oil in a Dutch oven over medium-high heat until shimmering. Place the chicken skin-side down and let the pieces brown without moving them for about 6 minutes. Flip carefully to brown the other side for an additional 5 minutes. This caramelization creates a flavorful crust that locks in juices, forming a delicious foundation for the yassa sauce.
Step 3: Caramelize the Onions
Lower the heat to medium and add the thinly sliced onions to the pot. Stir frequently, letting them soften, then continue patiently as they slowly turn a deep, rich brown. This step takes about 15 to 20 minutes but is crucial: these caramelized onions deliver the sauce’s signature sweet and savory backbone. Stir in garlic and optional Dijon mustard, cooking just until fragrant to add subtle layers of flavor.
Step 4: Braise the Chicken
Pour in chicken stock, add the whole pierced Scotch bonnet pepper and bay leaf. Nestle the browned chicken back among the onions with any juices collected on the platter. Bring everything to a gentle boil, then reduce heat to medium-low and let everything simmer gently for about an hour. During this slow cooking, the chicken becomes incredibly tender and absorbs the complex, tangy-sweet sauce flavors. Taste and season with salt and pepper as needed.
How to Serve Chicken Yassa: Senegalese Braised Chicken with Caramelized Onions Recipe
Garnishes
Once plated, a few wedges of fresh lime or lemon add a zesty burst that brightens every bite. Some chopped fresh parsley or cilantro scattered on top not only adds a pop of green but also a fresh herbal note that complements the rich sauce beautifully.
Side Dishes
Traditional accompaniments are fluffy long- or medium-grain rice, couscous, or the West African grain fonio—each acts as a perfect canvas to soak up that flavorful sauce. Simple steamed vegetables or a light salad can add fresh texture and complete the meal without overshadowing the star of the show.
Creative Ways to Present
If you want to impress guests, serve the chicken yassa family-style with a large platter of rice piled high, the braised chicken artfully arranged on top beside glossy heaps of caramelized onions. For a modern twist, try plating the chicken and onions over a bed of creamy mashed potatoes or even with roasted root vegetables for a cozy dinner.
Make Ahead and Storage
Storing Leftovers
Chicken Yassa keeps beautifully in the refrigerator for up to 3 days. Store leftovers in an airtight container to maintain the sauce’s moisture and flavor. The dish often tastes even better the next day as flavors continue to meld.
Freezing
This recipe also freezes well, making it a perfect batch-cooking candidate. Cool the chicken and sauce completely before transferring to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers on the stovetop over low to medium heat, stirring occasionally to prevent sticking, or microwave in short bursts while stirring to ensure thorough warming without drying out the chicken.
FAQs
What cut of chicken is best for Chicken Yassa?
Bone-in, skin-on chicken legs are ideal because they stay juicy and tender through slow braising, absorbing the marinade’s flavors perfectly.
Can I make this recipe less spicy?
Absolutely! Simply reduce or omit the Scotch bonnet or habanero peppers. The citrus and onions still provide plenty of flavor without overwhelming heat.
Is Dijon mustard necessary in the recipe?
Dijon mustard is optional but recommended; it adds a subtle tang and richness to the sauce that enhances the overall complexity of flavors.
Can I use chicken broth instead of homemade stock?
Yes, store-bought low-sodium chicken broth works fine and saves time. Just choose a quality broth for the best flavor.
What can I serve with Chicken Yassa besides rice?
Couscous, fonio, or even creamy mashed potatoes make delicious alternatives that soak up the luscious sauce beautifully.
Final Thoughts
There is something truly special about this Chicken Yassa: Senegalese Braised Chicken with Caramelized Onions Recipe that invites you into a world of comfort and vibrant flavors. It’s a dish that is as gratifying to make as it is to eat — a beautiful balance of citrusy brightness, smoky heat, and sweet caramel richness. I can’t wait for you to experience this gem of Senegalese cooking, share it with your loved ones, and make it a beloved staple on your table too.
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Chicken Yassa: Senegalese Braised Chicken with Caramelized Onions Recipe
- Prep Time: 15 minutes (plus 8 to 12 hours marinating)
- Cook Time: 1 hour 40 minutes
- Total Time: 10 hours (including marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Braising
- Cuisine: Senegalese, West African
Description
Chicken Yassa is a flavorful Senegalese dish featuring bone-in chicken legs marinated in a vibrant mixture of lemon, lime, onions, and Scotch bonnet peppers, then braised slowly with caramelized onions, garlic, and mustard in chicken stock until tender and juicy. This classic West African recipe is traditionally served over rice, couscous, or fonio with a citrus wedge to brighten each bite.
Ingredients
For Marinating the Chicken:
- 2 pounds (900g) bone-in, skin-on chicken legs
- ½ cup (120ml) fresh lemon juice (from about 2 large lemons)
- ½ small (6-ounce; 170g) yellow onion, diced
- 1 tablespoon (15ml) fresh lime juice (from about 1 lime)
- 1 tablespoon (15ml) neutral oil (vegetable or peanut oil)
- 1 Scotch bonnet or habanero pepper, stemmed and finely chopped
- 1 teaspoon (4g) Diamond Crystal kosher salt (or half volume table salt or equal weight)
For the Yassa:
- 1 tablespoon (15ml) neutral oil (vegetable or peanut oil)
- 3 medium (8-ounce; 225g) yellow onions, thinly sliced
- 3 medium cloves garlic (15g), minced
- 1 teaspoon (5ml) Dijon mustard (optional)
- 3 cups (710ml) homemade chicken stock or low-sodium store-bought broth
- 1 whole Scotch bonnet or habanero pepper, pierced with a fork
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- Cooked long- or medium-grain rice, couscous, or fonio, for serving
- Lime or lemon wedges, for serving
Instructions
- Marinate the chicken: In a large bowl or zipper-lock bag, combine chicken legs with lemon juice, diced onion, lime juice, neutral oil, finely chopped Scotch bonnet pepper, and kosher salt. Toss well to coat completely. Cover or seal and refrigerate to marinate for at least 8 hours and up to 12 hours for deep flavor infusion.
- Prepare the chicken for cooking: Remove chicken from marinade, scraping off excess onions and pepper. Discard marinade. Pat chicken dry thoroughly with paper towels to ensure good browning in the next step.
- Brown the chicken: Heat 1 tablespoon of oil in a Dutch oven over medium-high heat until shimmering. Place chicken skin-side down and cook undisturbed until deeply browned, about 6 minutes. Flip and brown the other side for about 5 minutes more. Remove chicken from pot and set aside on a platter.
- Caramelize the onions: Lower heat to medium and add the thinly sliced onions to the Dutch oven. Stir frequently and cook until softened, about 7 minutes. Continue cooking, stirring and scraping often, until onions turn dark brown and richly caramelized, roughly 15 minutes.
- Add garlic and mustard: Stir in minced garlic and Dijon mustard. Cook for about 1 minute until fragrant and softened.
- Add liquids and aromatics: Pour in the chicken stock, add the whole pierced Scotch bonnet pepper, bay leaf, and return the chicken pieces along with any accumulated juices to the pot, nestling the chicken into the onions. Season lightly with salt and pepper.
- Braise the chicken: Bring mixture to a boil over high heat, then reduce heat to medium-low. Gently stir occasionally, scraping the bottom to prevent sticking. Cover partially and simmer until chicken is cooked through and very tender, approximately 1 hour. Adjust seasoning with salt as needed.
- Serve: Remove bay leaf and whole pepper before serving. Serve the chicken and rich onion sauce over cooked long- or medium-grain rice, couscous, or fonio. Offer lime or lemon wedges on the side for a bright, fresh finish.
Notes
- Marinating overnight or for at least 8 hours enhances the depth of flavor deeply.
- Patting the chicken dry before browning is crucial for a crisp, golden skin and a good caramelized crust.
- You can adjust the heat level by removing the seeds from the Scotch bonnet peppers or substituting with milder peppers if preferred.
- If Dijon mustard is unavailable, traditional recipes sometimes omit it; it adds slight tang and complexity but is optional.
- Homemade chicken stock will give best flavor, but low-sodium store-bought broth works well too.
- Serve with a starch like rice or couscous to soak up the delicious onion sauce.
- Use a heavy-bottomed pot like a Dutch oven for even heat distribution during braising.
