Senegalese chicken yassa: the easy and flavor-packed traditional recipe

Name: Senegalese chicken yassa: the easy and flavor-packed traditional recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 2
Cuisine: En
Ingredients: 2 chicken thighs; 4 white onions (medium); Juice of ½ lemon; 2 tablespoons mustard; 1 clove of garlic; 1 tablespoon vinegar; Salt to taste; Pepper to taste; 1 teaspoon of chili cream; 50 g olives; 3 tablespoons seed oil; 1 cup of water; 200 g basmati rice

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Main Dish

Very Easy

1 h 35 m

Discover the authentic taste of West Africa with Chicken Yassa, one of the signature dishes of Senegalese cuisine. Also known as Yassa Poulet, this fragrant and spicy main course captivates from the first taste thanks to its perfect balance of acidity, sweetness and savoriness. The chicken, marinated with fresh lemon juice, mustard and chili pepper, is slow-cooked along with stewed and caramelized onions, which release all their aroma. The result is a dish with an intense and enveloping flavor, perfect to accompany with white rice to make the most of its rich and fragrant sauce. But Yassa is not just a recipe: it is a symbol of conviviality, prepared in Senegal during family lunches and big occasions, always at the center of the table as a gesture of welcome, celebration and tradition.

Materials

Pot
Cutting board
Knife
Bowl

Preparation

Preparation20 min

Waiting time20 min

Cook time55 min

Crush the garlic and add it to a bowl along with salt, pepper, and chili pepper. Mix well until well blended.
Add the mustard and lemon juice to the mixture, then stir.
Take about two-thirds of the marinade and spread it evenly over the chicken thighs, using your hands or a kitchen brush. Cover with foil and let rest in the refrigerator for at least 20 minutes so that the chicken absorbs all the flavors well.
Chop the onions and mix them with the rest of the marinade and vinegar. Allow to season.
In a large pot, heat a drizzle of oil and brown the chicken thighs for about 15 minutes, turning them occasionally until they are nicely browned on the surface. Remove them from the pan and keep them aside.
In the same pot, pour the onions with all the marinade and cook them over medium heat for about 15 minutes, stirring often, until they are soft, translucent and lightly browned.
Return the thighs to the pot with the onions, add a cup of water, cover with a lid and cook over medium/low heat for about 40 minutes, stirring every 10 minutes to prevent sticking.
Meanwhile, cook the rice according to the instructions on the package.
Ten minutes before the chicken is cooked, add the green olives. Stir gently and finish cooking.
Chicken Yassa is ready. Serve it piping hot, accompanied by white rice to collect all the aromatic juices.

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Observations

Can chicken thighs for Yassa be cooked directly in the oven or air fryer?
Yes, chicken thighs for Yassa can be cooked directly in the oven or air fryer after marinating. This method makes the skin crispy and the inside juicy. However, to comply with the traditional Senegalese Yassa recipe, it is advisable to combine the chicken with the cooked onion sauce in the pot for maximum flavor.

Can a meat other than chicken be used to prepare Yassa?
Yes, you can also prepare Senegalese Yassa with other meats such as beef, lamb or fish, especially grilled whole fish. Each variation requires different marinating and cooking times, but Yassa chicken remains the most authentic and popular version in West African cuisine.

What kind of chili can be used for Yassa chicken?
For the Yassa chicken recipe, you can use any type of chili, depending on your taste. Even a chili cream to flavor the marinade (as we did) is fine. The important thing is to dose it correctly to balance the spiciness with the sweetness of the onions.

Is it better to use chicken breast or thighs to make yassa?
Chicken breast can also be used, but chicken thighs (or overthighs) are preferable in the Yassa chicken recipe. The thighs remain juicier after cooking, while the breast tends to become dry. If you use breast, cut it into large pieces and reduce the cooking time.

Is it possible to skip marinating Yassa chicken?
Marinating is essential to achieve the distinctive flavor of African Yassa chicken. It deeply flavors the meat and tenderizes it. Sauteing it makes the dish less aromatic. If really necessary, you can shorten the marinating time, but it is best not to eliminate it altogether.

How is yassa chicken served?
Yassa chicken is traditionally served with white rice, which perfectly absorbs the rich sauce of onions, lemon, and spices typical of the Senegalese recipe. For an authentic presentation, the marinated and cooked chicken is arranged on top of a bed of well-warmed rice, with the sauce poured generously on top. As an alternative to rice, you can serve Yassa with couscous, bread, boiled or baked potatoes-the important thing is to have a side dish that can pick up and enhance the sauce.

How long does yassa chicken keep?
Cooked Yassa chicken will keep in the refrigerator for 2-3 days in an airtight container. Before consuming, reheat it well to bring out the flavor. It can also be frozen for about 1 month. It is ideal for a quick, flavor-packed lunch in the following days as well.