Senegalese Chicken Yassa

Total time: 10 h 1 min • Active: 10 h 1 min • Inactive: 0 min

Ingredients

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

Steps

1. Mince 4 cloves of garlic.
   3 min
2. Juice the lemons to get 1/2 cup of fresh lemon juice.
   5 min
3. 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.
   3 min
4. Cut chicken into serving pieces (thighs, drumsticks, wings, and breasts cut in half).
   10 min
5. Slice onions into thin half-moons.
   8 min
6. Add chicken pieces and sliced onions to the marinade. Toss well to coat everything evenly.
   5 min
7. Cover the bowl and refrigerate for at least 3 hours, preferably overnight.≈ 3 h–12 h
8. Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.≈ 2 min
9. Remove chicken and onions from marinade, reserving the marinade for later use.
   3 min
10. Add the marinated onions to the same pot and cook, stirring frequently, until golden brown and caramelized.≈ 18 min
11. Add chicken broth and reserved marinade to the pot with caramelized onions. Bring to a boil.
    3 min
12. Season chicken pieces with additional salt and pepper.
    2 min
13. Brown the chicken pieces in batches, turning to brown all sides. Transfer browned chicken to a plate.≈ 10 min
14. Return the browned chicken to the pot, nestling pieces among the onions.
    2 min
15. Reduce heat to low, cover, and simmer until chicken is tender and cooked through.≈ 52 min
16. Meanwhile, cook rice according to package instructions.≈ 18 min–22 min
17. Taste the sauce and adjust seasoning with salt and pepper if needed.
    2 min
18. Serve the chicken yassa hot over the cooked rice, spooning plenty of the caramelized onions and sauce over each serving.
    3 min

Yields

• 4 serving chicken yassa