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Name: Chicken Yassa
Total time: 1 h 45 min
Yield: Serves 4
Cuisine: Senegal
Ingredients: 1.2 kg chicken, cut into pieces; 800 g yellow onions, thinly sliced; 100 ml lemon juice; 2 tbsp Dijon mustard; 4 cloves garlic, minced; 60 ml vegetable oil; 1 Scotch bonnet chili, seeded and minced; 2 bay leaves; 1 tsp salt; 1 tsp black pepper

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Senegal1 h 45 minServes 4cooked before

Chicken Yassa

Yassa

Ingredients10

chicken, cut into pieces1.2 kg
yellow onions, thinly sliced800 g
lemon juice100 ml
Dijon mustard2 tbsp
garlic, minced4 cloves
vegetable oil60 ml
Scotch bonnet chili, seeded and minced1
bay leaves2
salt1 tsp
black pepper1 tsp

meatvegetablefruitspice & sauceother

Method

Mix the onions, lemon juice, mustard, garlic, chili, salt, and pepper. Coat the chicken and marinate for at least 1 hour.
Lift out the chicken and pat it dry, reserving the onion marinade.
Heat the oil in a wide pot and brown the chicken on all sides, then set it aside.
Add the reserved onions and marinade to the pot and cook until the onions are soft and lightly golden.
Return the chicken and bay leaves to the pot, add a splash of water if needed, and simmer covered until the chicken is cooked through and the sauce is thick.
Taste and adjust the seasoning, then serve hot with rice.