Authentic Senegalese Yassa Chicken: A Taste of West Africa

Ingredients

  • 4 bone-in chicken thighs
  • 4 lemons (juice squeezed)
  • 4 onions (sliced)
  • 4 cloves of garlic (minced)
  • 1/4 cup of Dijon mustard
  • 1/2 cup of peanut oil
  • 2 tablespoons of apple cider vinegar
  • 1 scotch bonnet pepper (chopped)
  • 2 bay leaves
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt
  • 2 cups of jasmine rice
  • 4 cups of chicken broth
  • 1/4 cup of green olives (pitted and sliced)
  • 1/4 cup of chopped fresh parsley for garnish

Steps and instructions

  1. In a large bowl, mix together lemon juice, Dijon mustard, 1/4 cup of peanut oil, minced garlic, apple cider vinegar, chopped scotch bonnet pepper, black pepper, and salt.
  2. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 2 hours or overnight.
  3. Remove the chicken from the marinade, setting aside the marinade for later use.
  4. In a large skillet, heat the remaining 1/4 cup of peanut oil over medium-high heat. Add the chicken thighs and cook until browned on all sides.
  5. Remove the chicken from the skillet and set aside.
  6. In the same skillet, add the sliced onions and cook until they are translucent and slightly caramelized.
  7. Add the reserved marinade to the skillet along with the bay leaves. Bring the mixture to a simmer.
  8. Return the chicken to the skillet, cover, and simmer for 20 minutes, or until the chicken is fully cooked.
  9. While the chicken is simmering, cook the jasmine rice according to the package instructions, replacing the water with chicken broth.
  10. Once the chicken is cooked, remove the bay leaves, and add the sliced green olives to the skillet.
  11. Serve the chicken and sauce over the cooked jasmine rice, garnished with chopped parsley.

Tools for making

Recipe variations

  • Use boneless, skinless chicken breasts instead of chicken thighs.
  • Replace the chicken with tofu for a vegetarian/vegan option.
  • Add vegetables such as bell peppers, carrots, or zucchini to the dish.
  • Experiment with different types of mustard, like whole grain or spicy brown mustard.
  • Add extra spices such as cumin, paprika, or turmeric for additional flavor.
  • Incorporate different types of citrus juice, such as lime or orange, instead of lemon.
  • For a gluten-free version, use tamari or gluten-free soy sauce instead of Dijon mustard.
  • Try marinating the chicken overnight for even more intense flavor.
  • Add a touch of honey or maple syrup to the marinade for a hint of sweetness.
  • Serve the Yassa with a side of couscous or quinoa instead of rice.

Recipe overview

Yassa is a hearty and zesty chicken dish originating from Senegal. This recipe features succulent chicken thighs marinated in a tangy blend of lemon juice, Dijon mustard, garlic, and spicy scotch bonnet peppers. The chicken is then cooked to perfection alongside caramelized onions and infused with the rich marinade. Served over a bed of aromatic jasmine rice and garnished with a sprinkle of fresh parsley, this dish is a delightful balance of flavors. Although the recipe requires some patience, especially during the marinating process, making Yassa at home is a relatively straightforward process. Expect a meal that is both satisfying and flavorful, with a beautiful blend of tang, heat, and savory notes. Whether you're a lover of African cuisine or trying it for the first time, this Yassa recipe is sure to become a favorite.

Common questions

  1. Can I use boneless chicken thighs instead of bone-in? Yes, you can use boneless chicken thighs if you prefer. Adjust the cooking time accordingly.
  2. Can I substitute the scotch bonnet pepper with another type of chili? Yes, you can substitute it with habanero or any other hot chili pepper of your choice.
  3. Can I use a different type of rice? Yes, you can use any type of rice you prefer. Adjust the cooking time and liquid ratio according to the instructions on the rice package.
  4. Can I make the marinade in advance? Yes, you can prepare the marinade ahead of time and refrigerate it until ready to use. Just make sure to store it in an airtight container.
  5. Can I grill the chicken instead of cooking it in a skillet? Absolutely! Grilling the marinated chicken thighs will add delicious smoky flavor to the dish.
  6. Can I add other vegetables to the dish? Yes, you can add vegetables like bell peppers or carrots to the skillet when cooking the onions for added flavor and texture.
  7. Can I adjust the spiciness of the dish? Yes, you can adjust the amount of scotch bonnet pepper or omit it entirely if you prefer a milder version. Taste the sauce and adjust the seasoning according to your preference.
  8. Can I double the recipe? Absolutely! Just make sure to adjust the ingredient quantities accordingly and use a larger skillet or pot for cooking.

Serving dishes and utensils

  • Cutting board - A sturdy cutting surface to prepare the ingredients.
  • Knife - A sharp knife to cut the onions, garlic, and chicken.
  • Large bowl - A container to mix the marinade ingredients and coat the chicken.
  • Skillet - A large skillet to brown the chicken and cook the onions.
  • Spatula - A utensil to flip and remove the chicken from the skillet.
  • Measuring cups and spoons - To accurately measure the ingredients.
  • Cover or foil - To cover the chicken while it simmers.
  • Serving platter - A dish to present the Yassa chicken and rice.
  • Garnish - Fresh parsley to sprinkle on top for added flavor and color.

Origin stories

Yassa, a savory delight that will take your taste buds on a journey, has its roots deeply embedded in the heart of Senegal, a country on the west coast of Africa. It is believed to have started among the Bassari people, who reside in the southeastern part of the country, near the border with Guinea. Originally prepared with grilled chicken marinated in a sauce rich with onions and lemon, it was a symbol of simplicity and flavour combined. From this humble beginning, Yassa has made a name for itself far beyond the borders of Senegal, adored and recognized in kitchens worldwide. What makes this dish truly special is its adaptability; over time, variations have emerged, with fish replacing chicken in coastal areas. Yet, the heart of Yassa remains the same: a simple, flavoursome marinade that brings an explosion of taste with each bite. As you prepare and enjoy your Yassa, remember, you're not just making a meal; you're sharing in a rich, cultural tradition that spans centuries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.