Senegalese Yassa Chicken

Ingredients

• 8 chicken pieces
• 5 large onions, sliced thinly
• Juice of 5 lemons
• 4 tbsp Dijon mustard
• 5 garlic cloves
• 1 scotch bonnet (whole)
• 3 bay leaves
• 4 tbsp oil
• 500ml stock
• Salt and pepper

Instructions

1. Marinate the chicken with onions, lemon juice, mustard, garlic, salt and pepper for at least 2 hours.
2. Lift the chicken out, brushing off the onions; reserve marinade.
3. Brown the chicken in oil; set aside.
4. Cook all the marinade onions in the same pan slowly until very soft and caramelised, 20 minutes.
5. Return the chicken with the stock, bay leaves and whole scotch bonnet.
6. Simmer covered for 30 minutes until cooked through.
7. Remove the chilli and adjust seasoning.

Serving suggestions

• Serve over rice with the sauce poured over.

Storage & reheating

Keeps 3 days; tastes even better the next day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions