Senegalese Chicken Yassa

Total time: 9 h 39 min • Active: 9 h 39 min • Inactive: 0 min

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Ingredients

4 ea onion
1 ea chicken
3 ea lemon
4 clove garlic
0.25 cup olive oil
2 tbsp dijon mustard
1 tbsp salt
0.75 tsp pepper
0.5 tsp salt
2 tbsp olive oil
1 cup chicken broth
2 cup rice

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Senegalese Chicken Yassa

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Mince 4 cloves of garlic.

Juice the lemons to get 1/2 cup of fresh lemon juice.

In a large bowl, whisk together lemon juice, 1/4 cup olive oil, Dijon mustard, minced garlic, 1 tablespoon salt, and 1/2 teaspoon black pepper to create the marinade.

Cut chicken into serving pieces (thighs, drumsticks, wings, and breasts cut in half).

Slice onions into thin half-moons.

Add chicken pieces and sliced onions to the marinade. Toss well to coat everything evenly.

Cover the bowl and refrigerate for at least 3 hours, preferably overnight.

Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Remove chicken and onions from marinade, reserving the marinade for later use.

Add the marinated onions to the same pot and cook, stirring frequently, until golden brown and caramelized.

Add chicken broth and reserved marinade to the pot with caramelized onions. Bring to a boil.

Season chicken pieces with additional salt and pepper.

Brown the chicken pieces in batches, turning to brown all sides. Transfer browned chicken to a plate.

Return the browned chicken to the pot, nestling pieces among the onions.

Reduce heat to low, cover, and simmer until chicken is tender and cooked through.

Meanwhile, cook rice according to package instructions.

Taste the sauce and adjust seasoning with salt and pepper if needed.

Serve the chicken yassa hot over the cooked rice, spooning plenty of the caramelized onions and sauce over each serving.

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