Chicken Yassa (Senegalese Braised Chicken With Caramelized Onions) Recipe

Serves: 4 Save

Ingredients (19)

  • For Marinating the Chicken:
  • 2 pounds (900g) bone-in, skin-on chicken legs
  • 1/2 cup (120ml) fresh lemon juice, from about 2 large lemons
  • 1/2 small (6-ounce; 170g) yellow onion, diced
  • 1 tablespoon (15ml) fresh lime juice, from about 1 lime
  • 1 tablespoon (15ml) neutral oil, such as vegetable or peanut oil
  • 1 Scotch bonnet or habanero pepper, stemmed and finely chopped
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
  • For the Yassa:
  • 1 tablespoon (15ml) neutral oil, such as vegetable or peanut oil
  • 3 medium (8-ounce; 225g) yellow onions, thinly sliced
  • 3 medium cloves garlic (15g), minced
  • 1 teaspoon (5ml) Dijon mustard (optional)
  • 3 cups (710ml) homemade chicken stock or store-bought low-sodium broth
  • 1 whole Scotch bonnet or habanero pepper, pierced with a fork
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • Cooked long- or medium-grain rice, couscous, or fonio, for serving
  • Lime or lemon wedges, for serving

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Directions

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