Yassa

Yassa (Senegalese Chicken Onion Stew)

A signature dish from Senegal, Yassa marries slowly caramelized onions with the tang of preserved lemons and vinegar, wrapped around tender braised chicken. It's traditionally served over white rice.

Prep

25 min

Cook

75 min

Total

100 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1.5 kg (3¼ lb) bone-in chicken pieces (thighs and drumsticks), skin on for flavor; traditionally free-range country hen
• •4 g (1 tsp) kosher salt, plus more to taste
• •500 g (1.1 lb) yellow onions, about 4 large, thinly sliced
• •120 ml (½ cup) fresh lemon juice, from about 3–4 lemons
• •60 ml (¼ cup) distilled white vinegar, or apple cider vinegar
• •30 ml (2 tbsp) Dijon mustard
• •15 g (3 cloves) garlic, minced
• •10 g (1 tbsp) fresh ginger, finely grated
• •5 g (1½ tsp) black pepper, freshly ground
• •2 g (1 tsp) dried thyme
• •1 g (1 small pinch) cayenne or Scotch bonnet, optional, to taste; finely chopped
• •250 ml (1 cup) chicken broth or water, low sodium
• •30 ml (2 tbsp) vegetable oil, or peanut oil, a traditional choice
• •2 g (1 tsp) sugar (optional), helps onions brown if they resist caramelizing

Steps

1. 1 Pat the chicken dry. Rub all over with half the salt, half the black pepper, the thyme, and the minced garlic. Set aside while you prep the onions.
2. 2 In a small bowl, whisk together the lemon juice, vinegar, Dijon mustard, grated ginger, cayenne (if using), and the remaining salt and pepper. Set this marinade aside.
3. 3 Heat the oil in a wide heavy pot or Dutch oven over medium heat. Add the chicken in a single layer and brown on both sides, about 3–4 minutes per side. Transfer to a plate; it will not be cooked through yet.
4. 4 Lower the heat to medium-low. Add the sliced onions to the same pot with a pinch of salt and the sugar (if using). Cook slowly, stirring often, until the onions soften, release their liquid, and turn a deep golden brown, 20–30 minutes. Do not rush this step; the caramelized onions are the soul of yassa.
5. 5 Pour the lemon-vinegar marinade over the onions and scrape up any browned bits. Add the broth. Return the chicken and any accumulated juices to the pot, nestling the pieces into the onions. Bring to a gentle simmer.
6. 6 Cover and simmer gently for 25–30 minutes, turning the chicken once or twice, until the chicken reaches an internal temperature of 75°C / 165°F on an instant-read thermometer and the juices run clear when pierced at the thickest part.
7. 7 Uncover and simmer another 5–10 minutes to reduce the sauce slightly so it coats the onions without being watery. Taste and adjust salt and lemon.
8. 8 Serve hot over plain white rice, spooning the onions and sauce generously over the chicken.