Chicken Yassa
Updated May 4, 2021
- Total Time
- 1 hour, plus marinating
- Rating
- Comments
- Read comments
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Ingredients
- 4bone-in, skin-on chicken legs (2½ to 3 pounds)
- 4scallions, trimmed, whites and greens finely chopped
- 2tablespoons fresh thyme, finely chopped (or 2 teaspoons dried)
- 1tablespoon white vinegar or apple cider vinegar
- ½cup lime juice (from 3 or 4 limes), plus more as needed
- 4tablespoons peanut, vegetable or canola oil, plus more as needed
- Kosher salt and black pepper
- 2pounds yellow onions, halved and sliced ½-inch thick
- 1green bell pepper, halved, seeded and cut into thin matchsticks
- 1whole Scotch bonnet chile, poked with a fork (or 1 whole habanero chile, 1 to 2 minced jalapeños, or ½ to 1 teaspoon red-pepper flakes)
- 4garlic cloves, finely chopped
- 4teaspoons finely chopped fresh ginger
- 3fresh or dried bay leaves
- 2teaspoons Dijon mustard (optional)
- Cooked rice or fonio, for serving
Nutritional analysis per serving (4 servings)
802 calories; 51 grams fat; 11 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 12 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 42 grams protein; 1615 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the chicken legs with the scallions, thyme, vinegar, ¼ cup lime juice and 1 tablespoon oil. Marinate in the fridge for at least 2 hours or up to 24 hours.
- Step 2
If using a grill or grill pan, heat it over high; if using a cast-iron skillet, heat 1 tablespoon oil over medium-high. (If cooking indoors, pat the chicken dry, discarding marinade, then brush the chicken lightly with oil.) Season the chicken all over with salt and pepper. Working in batches if necessary, grill or sear the chicken until browned on both sides, 6 or 7 minutes per side. Transfer the chicken to a plate.
- Step 3
Meanwhile, in a large pot, heat the remaining 3 tablespoons oil over medium-high. When the oil is hot, add the onions in an even layer, season with salt and pepper, and let sear without stirring for 3 to 4 minutes. Using a wooden spoon, stir occasionally to prevent onions from burning at the bottom of the pot, and allow onions to cook until they start to caramelize and take on some color, 10 to 12 minutes.
- Step 4
Add the bell pepper, chile, garlic, ginger, bay leaves and the mustard (if using), and continue stirring, adding 1 to 2 tablespoons of water as needed to avoid scorching at the bottom of the pot, another 5 minutes. Stir in another ¼ cup lime juice, and season with 1 tablespoon salt and 2 teaspoons pepper.
- Step 5
Add the grilled chicken into the pot, tucking it under the onions, then top with 1 cup water. Stir well, smooth mixture gently into an even layer, cover and simmer over medium until chicken is cooked through and tender, about 30 minutes.
- Step 6
Season to taste and add more lime juice to taste, if desired. Serve chicken over rice, with onion mixture and sauce drizzled generously on top.
Private Notes
Comments
1 large onion (about 3-1/2" diameter) = about 12 oz 1 med onion (about 2-3/4" diameter) = about 6 oz 1 cup 1/4" diced onion = about 4-1/4 oz 1 C 1/2" diced onion = about 3-3/4 oz 1 C thinly sliced onion = 4 oz
My best friend growing up was from Senegal and her mother would make this dish regularly over couscous and with green olives— it was my absolute favorite. She would also eat this with a special habanero hot sauce that could melt steel! Be sure to try this with green olives, avoid using jalapeños, and don’t skimp on onions or Dijon, that’s really what defines this dish.
Chicken yassa is onions, garlic, chicken, limes, scotch bonnet pepper, s&p and oil nothing else. And no you shouldn’t make this is in a slow cooker. Signed a Senegalese.
I referenced this recipe, plus another from a Senegalese chef. I skipped the thyme, and added bouillon cubes. I marinated for about 20 hours - the onions/peppers were included in the bowl with the chicken. I added green olives. I quadrupled the apple cider vinegar (1/4 cup). I knew I liked yassa, because I'd had it at a Senegalese restaurant once. I didn't expect my home-cooked version to be as tasty. But this was absolutely delicious, and I'm very glad to have leftovers.
Not a fan of this "adaptation." I would never add green bell pepper, it ignores the olives, says that dijon is optional, and still wants to call it chicken yassa.
I made this after reading the beautifully photographed article in the NYT Magazine, "Searching for a Family Feast in Senegal That Tastes Like Home." It's delicious! I browned chicken thighs for the full 6 -7 mins, turning the skin into irresistible shattering shards. From other recipes, used bouillon and added 3/4 cup of green olives for the last 10 minutes (I used meaty, less briny Castelvetrano). https://www.nytimes.com/interactive/2024/09/26/magazine/senegal-poulet-yassa.html
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