The Magic of Marinating Chicken Yassa
Marinating chicken is a culinary technique that enhances the meat’s flavor profile. In this dish, the combination of citrus juice and spicy pepper creates a delightful contrast to the sweetness of caramelized onions.
My early exposure to yassa came from attending a Sufi mosque in South Carolina, which served a vibrant community primarily composed of West African and African American individuals. It was here that I first tasted yassa, although I didn’t know its name until I ventured into professional cooking. To me, it was simply a zesty twist on the stewed chicken-and-onion dishes familiar from my own upbringing, reminiscent of Lowcountry stew chicken. The preparation process is quite similar: Yassa typically begins with marinating chicken (or another protein) in onions and citrus juice before braising it in an onion-rich sauce until the onions are beautifully caramelized.
Eventually, I discovered that yassa hails from Senegal’s Casamance region and reflects its history as a former French colony—known as poulet yassa in French and yassa ganaar in Wolof. The dish’s signature flavor comes largely from an abundance of caramelized onions, which lend both depth and color to the meal. A splash of lemon or lime juice along with mustard adds tanginess that balances out the richness and sweetness imparted by the onions. My recipe draws inspiration from various sources I’ve explored over time, including Chef Pierre Thiam’s The Fonio Cookbook and works by food historian Jessica B. Harris.
Traditionally, proteins like chicken would be grilled over an open flame before being braised; however, for home cooks seeking convenience without sacrificing flavor, searing in a pan works well—even if it lacks those smoky undertones.
The addition of Scotch bonnet pepper elevates this dish with just enough heat to create excitement without overwhelming your palate—it offers just enough warmth to keep you coming back for more! Feel free to incorporate other ingredients such as olives or bell peppers into your braise if they appeal to you. Yassa is often paired with rice for soaking up its delicious sauce but also complements fonio—a traditional West African grain—or couscous beautifully.
Chicken Yassa Recipe (Senegalese Braised Chicken with Caramelized Onions)
Ingredients for Marinating Chicken:
- 2 pounds (900g) bone-in skin-on chicken legs
- ½ cup (120ml) fresh lemon juice (about 2 large lemons)
- ½ small yellow onion (6 ounces; 170g), diced
- 1 tablespoon (15ml) fresh lime juice (from about 1 lime)
- 1 tablespoon (15ml) neutral oil like vegetable or peanut oil
- 1 Scotch bonnet or habanero pepper, stemmed and finely chopped
- 1 teaspoon Diamond Crystal kosher salt; use half as much table salt by volume
Ingredients for Yassa:
- 1 tablespoon neutral oil like vegetable or peanut oil
- 3 medium yellow onions (8 ounces;225g), thinly sliced
- 3 medium cloves garlic (15g), minced
- Optional: 1 teaspoon Dijon mustard
- 3 cups homemade chicken stock or low-sodium store-bought broth
- Whole Scotch bonnet or habanero pepper pierced with a fork
- Bay leaf
- Kosher salt & freshly ground black pepper
For Serving:
Cooked long-grain rice, couscous or fonio; lime or lemon wedges
Instructions:
Marinate the Chicken:
In a large bowl or resealable bag combine chicken legs with lemon juice, diced onion, lime juice, oil, chopped Scotch bonnet pepper & salt until evenly coated. Cover tightly & refrigerate for at least 8 hours, preferably up to 12 hours.
Prepare Yassa:
Remove marinated chicken from fridge & discard marinade while scraping off any adhered vegetables/pepper bits—pat dry using paper towels.
In Dutch oven over medium-high heat add neutral oil until shimmering then place seasoned side down into pot allowing them brown well (~6 minutes). Flip using thin spatula cooking opposite side till browned (~5 minutes). Transfer browned pieces onto platter once done.
Lower heat slightly then add sliced onions stirring frequently till softened (~7 minutes). Continue cooking while stirring often till dark brown/caramelized (~15 minutes). Add minced garlic & optional mustard cooking briefly till fragrant (~1 minute).
Pour in stock along with pierced whole Scotch bonnet/bay leaf returning browned pieces back into pot nestling them within cooked onion mixture seasoning lightly w/salt/pepper before bringing everything up towards boil.
Reduce temperature down gently simmering while occasionally scraping bottom ensuring nothing sticks ~60 mins total cook time should yield tender falling-off-the-bone results! Adjust seasoning if necessary prior serving alongside chosen starches garnished w/lemon/lime wedges!
Special Equipment Needed:
Dutch oven
Make-Ahead Tips:
Yassa can be stored refrigerated within airtight container lasting up-to 5 days—reheat gently when ready-to-enjoy!
Explore More Recipes:
Lowcountry Stew Chicken | Jamaican Brown Stew Chicken | Filipino-style Adobo Braised Chicken