Senegalese Yassa Chicken

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 4 lemons, juiced 4 lemons, juiced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons thyme 2 teaspoons thyme
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon chili powder (optional, for heat) 1 teaspoon chili powder (optional, for heat)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lemon juice, minced garlic, Dijon mustard, vegetable oil, olive oil, thyme, paprika, black pepper, salt, and chili powder (if using).
2. 2.
   Add the chicken pieces to the marinade and toss until well coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
3. 3.
   Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the sliced onions and sauté until golden brown and caramelized, about 15-20 minutes.
4. 4.
   Remove the chicken from the marinade, reserving the marinade for later use. Add the chicken to the skillet with the caramelized onions and cook until browned on all sides, about 10 minutes.
5. 5.
   Pour the reserved marinade over the chicken and onions. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
6. 6.
   Serve the Yassa Chicken hot, garnished with fresh parsley. It pairs perfectly with rice or couscous to soak up the flavorful sauce.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in chicken pieces such as thighs and drumsticks.
• Onions — Thinly slice the onions to ensure they caramelize evenly and add a sweet flavor to the dish.
• Lemon juice — Freshly squeezed lemon juice is recommended for a vibrant citrus flavor.
• Dijon mustard — Opt for a good quality Dijon mustard to add depth and tanginess to the marinade.
• Thyme — Use dried thyme for convenience, but fresh thyme can be used for a more intense flavor.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the marinade.
• Marinating the chicken overnight will result in more flavorful and tender meat.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with water and add it to the simmering sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.
• Experiment with different cuts of chicken or even try it with fish or tofu for a variation.

Serving advice

Serve the Senegalese Yassa Chicken hot, accompanied by a generous portion of fluffy rice or couscous. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, arrange the Yassa Chicken pieces on a platter and spoon the caramelized onions and sauce over the top. Sprinkle some additional fresh parsley for an appealing touch.