Citrus-Infused Chicken Yassa with Caramelized Onions
A flavor-packed Senegalese dish featuring chicken marinated in citrus and spices, then braised with caramelized onions.
Recipe Details
- Prep Time: 15 mins (plus 8 hrs marinating)
- Cook Time: 1 hr 45 mins
- Total Time: 10 hrs
- Servings: 4 servings
Full Ingredient List
- 2 pounds (900g) bone-in, skin-on chicken legs
- ½ cup (120ml) fresh lemon juice
- ½ small yellow onion, diced
- 1 tablespoon (15ml) fresh lime juice
- 2 tablespoons (30ml) neutral oil
- 2 Scotch bonnet or habanero peppers
- 3 medium (8-ounce; 225g) yellow onions
- 3 garlic cloves, minced
- 1 teaspoon (5ml) Dijon mustard
- 3 cups (710ml) chicken stock or low-sodium broth
- 1 bay leaf
- Kosher salt
- Freshly ground black pepper
- Cooked rice, couscous, or fonio
- Lime or lemon wedges
Marinated Chicken
Tools and Equipment
- Large bowl or zipper-lock bag
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 2 pounds (900g) | bone-in, skin-on chicken legs | ||
| ½ cup (120ml) | fresh lemon juice | from about 2 large lemons | |
| ½ small, diced | yellow onion | ||
| 1 tablespoon (15ml) | fresh lime juice | from about 1 lime | |
| 1 tablespoon (15ml) | neutral oil | vegetable oil, peanut oil | |
| 1 | Scotch bonnet or habanero pepper | stemmed and finely chopped | |
| 1 teaspoon (4g) | Kosher salt | use half as much table salt by volume or the same weight |
Instructions
- Step 1: Combine chicken, lemon juice, diced onion, lime juice, oil, Scotch bonnet pepper, and salt in a large bowl or bag. Mix until well combined. Cover or seal and refrigerate to marinate for 8 to 12 hours.
Yassa Braise
Tools and Equipment
- Dutch oven
- Thin metal spatula
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1 tablespoon (15ml) | neutral oil | vegetable oil, peanut oil | |
| 3 medium, thinly sliced | yellow onions | ||
| 3, minced | garlic cloves | ||
| 1 teaspoon (5ml) | Dijon mustard | optional | |
| 3 cups (710ml) | chicken stock | or low-sodium broth | |
| 1 | Scotch bonnet or habanero pepper | pierced with a fork | |
| 1 | bay leaf | ||
| to taste | Kosher salt | ||
| to taste | Freshly ground black pepper |
Instructions
- Step 1: Preheat a Dutch oven with oil over medium-high heat. Blot chicken dry from marinade and brown pieces, skin-side down, for about 6 minutes. Flip and brown other side for 5 minutes. Remove from heat and set aside on a platter. (Tips: Blotting helps achieve a better sear.)
- Step 2: Lower to medium heat, cook sliced onions in the same pot, stirring frequently until soft, about 7 minutes. Continue to stir and scrape occasionally for about 15 more minutes until dark brown and caramelized. (Tips: Caramelizing the onions slowly at this stage develops deep flavor.)
- Step 3: Add garlic and mustard, stir well to blend, and cook briefly until fragrant, about 1 minute. (Tips: Adding garlic and mustard at the end prevents them from burning.)
- Step 4: Introduce chicken stock, pierced pepper, bay leaf, and chicken with juices into the pot, mixing with the onions. Season lightly with salt and pepper. Bring to boil over high heat. (Tips: Ensure that the chicken pieces are partially submerged.)
- Step 5: Reduce to medium-low and simmer, stirring occasionally until chicken is thoroughly cooked and tender, about 1 hour. (Tips: If needed, adjust seasoning with more salt.)
Additional Information
Notes: The recipe balances the sweetness of caramelized onions with citrus and allows for additional ingredients like olives and bell peppers. It can be prepared ahead and stored for up to 5 days.