Chicken Yassa Recipe (Senegalese Chicken)

4.42 from 98 votes

Chicken Yassa Recipe (Senegalese Chicken)

Prepare to be swept off your culinary feet with Chicken Yassa – a tantalizing dance of flavors that had me questioning four onions, but left me begging for seconds!

Prep Time8

Cook Time1

Total Time9

Course: Main Dish

Cuisine: African

Diet: Gluten Free, Dairy Free

Servings:

Calories: 1694kcal

Author: Linda

Ingredients

1/2 cup peanut oil or vegetable oil
3 boneless skinless chicken breasts, cut in half horizontally to make two thin fillets
4 large yellow onions roughly chopped
8 tablespoon lemon juice
8 tbsp cider vinegar
1 bay leaf
4 cloves garlic minced
2 tablespoons Dijon mustard or stone-ground mustard
1 jalapeno pepper seeded and finely chopped (optional)
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
2 tablespoons peanut or vegetable oil

Instructions

Combine all the ingredients except for the last 2 tbsp. of oil in a large zip-close bag and allow the chicken to marinate in the refrigerator for 8 hours, or overnight. When ready to cook, remove the chicken from the bag but save the marinade.
Heat a large sauté pan over medium-high heat and add 2 tbsp. of peanut or vegetable oil once hot.
Sauté the chicken for two minutes on each side. Remove and set aside on a plate.
Use a slotted spoon to scoop the onions out of the marinade bag and add them to the hot pan. Cook for 5 minutes. Then add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.
Continue to cook the marinade until it becomes a sauce, about 20 minutes. Reduce heat to medium. Then, return the chicken and drippings to the sauce and cover.
Simmer until the chicken is cooked through, about another 10-15 minutes. Serve with rice.

Notes

Storage Info:

Store Chicken Yassa in an airtight container in the refrigerator, where it will remain good for up to 3-4 days. To freeze it, store it properly in freezer-safe containers or bags, it lasts for about 3 months. To reheat, thaw it in the fridge if frozen, then warm it in a microwave or on the stove over medium heat until heated through.

Nutrition