Yassa Chicken - Senegalese Chicken
Yassa Chicken is a delicious, tangy Senegalese dish made with marinated chicken, onions, and mustard. The chicken is marinated for hours in a rich marinade and then pan-fried for a crispy exterior. It's the perfect dish to serve with rice!
Equipment
- Large Bowl
- Frying Pan
- Spatula
- Knife
Ingredients
- 4 pieces chicken thighs bone-in, skin-on
- 1 large onion thinly sliced
- 3 tbsp olive oil
- 1/4 cup white vinegar
- 2 tbsp Dijon mustard
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tsp ground ginger
- 1 tsp ground coriander
- 1 tbsp fresh lemon juice
- 2 tbsp vegetable oil for frying
- 1 cup chicken broth
Instructions
- In a large bowl, mix the vinegar, Dijon mustard, garlic, soy sauce, ground ginger, ground coriander, and lemon juice. Add the chicken thighs to the bowl and marinate for at least 30 minutes (preferably longer for more flavor).
- Heat vegetable oil in a large frying pan over medium-high heat. Once the oil is hot, add the marinated chicken thighs and cook for 5-7 minutes on each side until golden brown and cooked through. Remove the chicken and set aside.
- In the same pan, add the sliced onion and cook until caramelized, about 8 minutes. Add the chicken broth and bring to a simmer.
- Return the chicken to the pan, cover, and simmer for an additional 10-15 minutes until the chicken is tender and fully cooked.
- Serve the Yassa chicken over rice, garnished with the caramelized onions and sauce from the pan.
Notes
For a richer flavor, marinate the chicken overnight. You can also add chopped green olives or a few slices of preserved lemon to the sauce for an extra layer of flavor.