Senegalese Chicken Yassa

Chicken yassa pairs browned bone-in thighs with a vivid braise of lemony, mustard-seasoned onions, served simply over plain white rice.

130 min

6 servings

Ingredients

3 lb bone-in, skin-on chicken thighs

3 lb yellow onions, thinly sliced

3/4 cup fresh lemon juice

2 tbsp Dijon mustard

5 garlic cloves, finely grated

1 small serrano chile, thinly sliced

2 tbsp neutral oil

1 1/2 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

6 cups hot cooked plain white rice, for serving

Dutch oven or deep skillet · Large bowl · Tongs · Instant-read thermometer · Chef's knife · Cutting board

Protect the onions

Keep the braise at a gentle simmer so the sliced onions soften and turn glossy without dissolving into the sauce.

Balance at the table

Rice tempers the lively lemon sauce; spoon on more sauce gradually after tasting a bite of chicken and rice together.

01. Mix the onions, lemon, Dijon, garlic, chile, salt, and pepper until the mustard disappears into the dressing.

02. Turn the chicken through the marinade, cover, and refrigerate for 60 minutes so the onions and lemon season it.

03. Lift chicken free of the onions and save every bit of the onion-lemon marinade for the pot.

04. Brown chicken in oil over medium-high heat, turning once when the first side releases and has dark gold color.

05. Cook the reserved onions over medium, scraping the pot, only until pliable; leave clear onion strands for the finished sauce.

06. Return chicken, cover, and braise at a gentle low simmer until tender and the thickest thigh reaches 175 F.

07. Taste the sauce before adding salt: a small pinch can soften an overly sharp lemon edge without making the sauce salty.

08. Spoon plain rice onto six plates and finish each with chicken, abundant onions, and hot sauce.