Rich Gambian Yassa Chicken with Lime and Onion Marination

Name: Rich Gambian Yassa Chicken with Lime and Onion Marination
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 chicken thighs, skin-on; 2 large onions, thinly sliced; 4 limes, juice only; 4 cloves garlic, minced; 1 tablespoon Dijon mustard; 2 teaspoons crushed black pepper; 1 teaspoon salt; 2 tablespoons peanut oil; 1 cup chicken stock; 2 bay leaves; Steamed white rice; Fresh lime wedges

Tangy and aromatic, this Gambian delicacy will delight your palate

A traditional Gambian dish known for its unique marination and tantalizing flavors, Yassa Chicken is slow-cooked to perfection.

2 h 30 min
4
Intermediate

Ingredients

For the Chicken and Marinade

4 chicken thighs, skin-on

2 large onions, thinly sliced

4 limes, juice only

4 cloves garlic, minced

1 tablespoon Dijon mustard

2 teaspoons crushed black pepper

1 teaspoon salt

For Cooking

2 tablespoons peanut oil

1 cup chicken stock

2 bay leaves

For Serving

Steamed white rice

Fresh lime wedges

Preparation

Marinating the Chicken

Combine marinade ingredients

In a large bowl, combine sliced onions, lime juice, minced garlic, Dijon mustard, crushed black pepper, and salt.

Marinate the chicken

Add chicken thighs to the bowl, ensuring they are well coated. Cover and refrigerate for at least 1 hour or overnight for best results.

Allow to marinate overnight for deeper flavors.

Reserve marinade

Remove the chicken and reserve the marinade (including onions) for cooking.

Preparing the Rice

Rinse the rice

Rinse 2 cups of basmati rice under cold water until the water runs clear.

Cook the rice

In a pot, combine rice and 3 cups of water. Bring to a boil, then cover and simmer for 15 minutes.

Let it rest

Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

Cooking Process

Brown the Chicken

Heat peanut oil in a large skillet over medium-high heat. Remove chicken from marinade, wiping off excess onions, and brown on all sides.

Use medium-high heat.

Sauté the Onions

Add reserved onions and marinade to the skillet. Sauté until onions are translucent and fragrant.

Adjust heat to medium if onions brown too quickly.

Simmer the Chicken

Return browned chicken to the pan. Add chicken stock and bay leaves, cover, and simmer on low heat for about 45 minutes.

Maintain a gentle simmer on low heat.

Plating & Serving