Spicy Senegalese Chicken Yassa with Caramelized Onions

Name: Spicy Senegalese Chicken Yassa with Caramelized Onions
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 chicken thighs; 4 garlic cloves; 2 medium onions; 1/2 cup fresh lemon juice; 1/4 cup vegetable oil; 2 tablespoons Dijon mustard; 1 teaspoon crushed red pepper flakes; Salt; Ground black pepper; 2 medium onions; 2 tablespoons vegetable oil; Salt; 1/2 cup chicken broth; 2 tablespoons soy sauce; 2 teaspoons sugar

A flavorful and spicy African delight

Chicken Yassa is a beloved Senegalese dish known for its rich flavors and enticing aroma with a perfect blend of tangy and spicy notes.

3 h
4
Intermediate

Ingredients

For the Marinade

4 chicken thighs

bone-in, skin-on

4 garlic cloves

minced

2 medium onions

thinly sliced

1/2 cup fresh lemon juice

1/4 cup vegetable oil

2 tablespoons Dijon mustard

1 teaspoon crushed red pepper flakes

Salt

to taste

Ground black pepper

to taste

For the Caramelized Onions

2 medium onions

thinly sliced

2 tablespoons vegetable oil

Salt

to taste

For the Sauce

1/2 cup chicken broth

2 tablespoons soy sauce

2 teaspoons sugar

Preparation

Marinating the Chicken

Prepare Marinade

In a large bowl, combine lemon juice, vegetable oil, Dijon mustard, minced garlic, crushed red pepper flakes, salt, and ground black pepper.

Add Chicken and Onions

Add chicken thighs and sliced onions to the bowl. Mix well to ensure they are fully coated with the marinade.

Marinate

Cover the bowl and refrigerate for at least 2 hours or overnight for best results.

Let the chicken marinate overnight to deepen the flavors.

Preparing the Caramelized Onions

Heat Oil

Heat vegetable oil in a large skillet over medium heat.

Cook Onions

Add sliced onions and a pinch of salt. Stir occasionally for 20–30 minutes until golden brown.

Ensure onions do not burn; lower the heat if needed. Stir onions frequently to promote even caramelization and deep flavor.

Set Aside

Remove from heat and set aside.

Cooking Process

Brown the Chicken

Remove chicken from the marinade, shake off excess, and brown on medium-high heat for 4 minutes per side.

Timing: 8 minutes. Heat: Medium-high heat.

Simmer

Add the caramelized onions and browned chicken back to the pan, pour in chicken broth, soy sauce, and sugar. Bring to a simmer.

Timing: 35-40 minutes. Heat: Low heat.

Reduce Sauce

Cook on low heat until the chicken is fully cooked and the sauce thickens.

Plating & Serving