Senegal | Main dish

Chicken Yassa

Grilled chicken smothered in a tangy caramelised onion and lemon sauce. The sharp citrus and sweet onion combination is distinctly Senegalese.

Country
Senegal
Region
West Africa
Time
80 min
Serves
6
Level
medium
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Recipe overview

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Yassa originates from the Casamance region in southern Senegal. It was traditionally prepared for celebrations and has become one of Senegal's most popular dishes internationally.

What the dish tastes like

Grilled chicken smothered in a tangy caramelised onion and lemon sauce. The sharp citrus and sweet onion combination is distinctly Senegalese.

When to cook it

Best for Celebrations and gatherings, with a medium cooking level and about 80 minutes total.

What to serve alongside it

White rice and a simple salad

Servings: 6

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How to cook it

Step-by-step instructions

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1
Marinate the chicken
Combine chicken with lemon juice, half the onions, mustard, garlic, salt, and pepper. Refrigerate at least 2 hours.
Overnight marination is best.
Marinate 120:00
2
Grill the chicken
Remove chicken from marinade (reserve it). Grill until golden and slightly charred, about 15 minutes.
Grill chicken 15:00
3
Caramelise the onions
Heat oil. Add all onions and cook on medium-low until deeply caramelised, about 25 minutes.
Low and slow is the key.
Caramelise onions 25:00
4
Combine and simmer
Add grilled chicken, reserved marinade, and whole scotch bonnet. Cover and simmer 20 minutes.
Simmer 20:00
5
Serve
Serve chicken smothered in onion sauce over fluffy white rice.

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