Yassa Chicken

Name: Yassa Chicken
Cook time: 115 min
Total time: 115 min
Yield: 4 servings
Cuisine: West African
Ingredients: 1.5 kg Chicken Thighs and Drumsticks, bone-in, skin-on (about 8 pieces); 6 large Onions, thinly sliced; 6 lemons of Lemon Juice; 3 tbsp Dijon Mustard; 6 cloves of Garlic, minced; 1 Scotch Bonnet Chili, or habanero; pierced or finely chopped; 1 tsp Dried Thyme; 2 tsp Salt, fine; 1 tsp Pepper (Black); 4 tbsp Peanut Oil; 250ml Chicken Stock, or water; 2 leaves of Bay Leaf; 1 tbsp White Vinegar; 100g Green Olives, pitted (about 2/3 cup); 360g Long-Grain White Rice, about 2 cups, uncooked

Yassa Chicken is a bright, tangy West African classic of tender, caramelized chicken simmered in a deeply flavored lemon-onion sauce with a touch of heat. The long marination softens the meat and infuses it with mustard and vinegar, while slow cooking develops a silky, savory sauce studded with briny olives. Serve it over fluffy rice for a comforting, fragrant meal that balances tartness, spice, and richness beautifully.

Yassa Chicken is a bright, tangy West African classic of tender, caramelized chicken simmered in a deeply flavored lemon-onion sau... Show more

Traditional West African Recipe

Health Grade

B- · Healthy

Rating

4.4

Time

1 hr50 min

Price

2,48 €

Calories

1172 kcal

meal prep

one pot

gluten free

high protein

Method

Prep the produce

Peel and thinly slice the onions. Halve and squeeze the lemons to collect all the juice, removing any seeds. Peel and mince the garlic. Rinse the Scotch bonnet chili; pierce it a few times for gentler heat, or finely chop it if you want the sauce hotter.

Marinate the chicken

Pat the chicken thighs and drumsticks dry. In a large bowl, combine the onions, lemon juice, Dijon mustard, garlic, chili, dried thyme, salt, and black pepper. Add the chicken and toss well so every piece is coated and nestled into the onions. Cover and refrigerate for at least 30 minutes or up to 12 hours for deeper flavor.

Heat the pot

Set a large heavy skillet or Dutch oven over medium-high heat and let it get properly hot before you add the chicken.

Sear the chicken

Lift the chicken out of the marinade, letting the onions fall back into the bowl; keep all of that marinade for later. Add the peanut oil to the hot pot, then arrange the chicken skin-side down in batches so the pieces are not crowded. Sear for 4-5 minutes per side until the skin is deeply golden brown, then transfer the chicken to a plate.

Cook the onions

Lower the heat to medium and add the reserved onions and all the remaining marinade to the pot. Cook, stirring often and scraping up the browned bits from the bottom, until the onions collapse and turn very soft, glossy, and richly golden, 15-20 minutes.

Simmer the yassa

Pour in the chicken stock, add the bay leaves, and stir in the white vinegar. Return the chicken and any juices from the plate to the pot, nestling the pieces into the onions, then scatter in the green olives. Bring to a gentle simmer, cover loosely, and cook for 25-30 minutes, until the chicken is very tender and reaches 175° F near the bone.

Cook the rice

While the chicken simmers, rinse the long-grain white rice under cold water until the water runs mostly clear. Put it in a saucepan with 720 ml water, bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Turn off the heat and let it rest, still covered, for 10 minutes, then fluff with a fork.

Reduce the sauce

Uncover the chicken and check the consistency of the sauce. If it seems a little loose, let it bubble gently for a few minutes until it lightly coats the onions and chicken. Remove the bay leaves, and if you left the chili whole, remove that too for milder heat.

Serve the yassa

Spoon the rice onto plates or into a serving bowl. Set the chicken on top, then pile the lemony onions, olives, and plenty of sauce over and around it so every serving gets some of the best bits.