Spicy Senegalese Chicken Yassa with Caramelized Onions
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
For the Caramelized Onions
For the Sauce
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.
Simmer
Add the caramelized onions and browned chicken back to the pan, pour in chicken broth, soy sauce, and sugar. Bring to a simmer.
Reduce Sauce
Cook on low heat until the chicken is fully cooked and the sauce thickens.
Plating & Serving
Spicy Senegalese Chicken Yassa with Caramelized Onions
Spicy Senegalese Chicken Yassa with Caramelized Onions
Plating & Serving
Serve the chicken in a shallow dish with sauce and onions draped over the top, around a mound of fragrant rice or couscous.