Chicken Yassa (Senegalese Lemon-Mustard Chicken with Caramelized Onions)

Steps

1. Step 1

   In a large bowl, whisk together the lemon juice, 1/4 cup Dijon mustard, garlic, 2 tsp salt, pepper and 3 tbsp oil. Add the chicken thighs and all of the sliced onions and turn everything to coat well. Cover and refrigerate at least 2 hours, or overnight for the best flavor.

   2 hr, hands-off

   • 8 bone-in, skin-on chicken thighs (about 3 lb)
   • 3 large onions (about 2 1/2 lb)
   • 3/4 cup fresh lemon juice (from about 4 lemons)
   • 1/4 cup Dijon mustard
   • 4 cloves garlic
   • 2 tsp kosher salt
   • 1 tsp black pepper
   • 3 tbsp neutral oil, such as peanut or canola
2. Step 2

   Lift the chicken out of the marinade, scraping the onions back into the bowl, and wipe the thighs mostly clean with your hands (a thin film is fine; big clumps of onion will burn). Keep the onions and marinade liquid in the bowl.

   5 min

   • 8 bone-in, skin-on chicken thighs (about 3 lb)
3. Step 3

   Heat 2 tbsp oil in a large Dutch oven or deep skillet over medium-high heat. Working in two batches, brown the chicken skin side down until deep golden, 5 to 6 minutes, then 3 minutes on the second side. Move the browned thighs to a plate. Pour off all but about 2 tbsp of fat.

   18 min

   • 8 bone-in, skin-on chicken thighs (about 3 lb)
   • 2 tbsp neutral oil, such as peanut or canola
4. Step 4

   Turn the heat to medium and add the onions from the marinade (reserve the liquid in the bowl). Cook, stirring every few minutes and scraping up the browned bits, until the onions collapse, turn soft and take on a light golden color, 25 to 30 minutes. If they stick, add a splash of water.

   28 min

   • 3 large onions (about 2 1/2 lb)
5. Step 5

   Stir in the reserved marinade liquid, the chicken broth, 1 tbsp Dijon, the bay leaves and the whole chili. Nestle the chicken back in, skin side up, and spoon some onions over it. Bring to a simmer, cover and cook over low heat for 25 minutes, until the chicken is tender and cooked through (175°F at the bone).

   25 min, hands-off

   • 8 bone-in, skin-on chicken thighs (about 3 lb)
   • 1 Scotch bonnet or habanero chili
   • 2 bay leaves
   • 1 cup chicken broth
   • 1 tbsp Dijon mustard
6. Step 6

   While the chicken simmers, make the rice: combine the rinsed rice, water and 1 tsp salt in a saucepan. Bring to a boil, then cover and cook over low heat for 15 minutes. Turn off the heat and let it stand, covered, 5 minutes, then fluff with a fork.

   20 min

   • 2 cups long-grain white rice, such as jasmine
   • 3 cups water
   • 1 tsp kosher salt
7. Step 7

   Add the olives to the pot and simmer uncovered for 5 minutes to thicken the onion sauce slightly. Remove the bay leaves and the chili (or burst it into the sauce if you want real heat). Taste the sauce and add salt or a squeeze more lemon as needed. Serve the chicken over rice with the onions piled on top.

   5 min

   • 1/2 cup pitted green olives
   • salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026