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Chicken Yassa (Senegalese Braised Chicken With Caramelized Onions) Recipe
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
Directions
Learn how to make this recipe at Serious Eats
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