Chicken Yassa (Senegalese Braised Chicken With Caramelized Onions)

Name: Chicken Yassa (Senegalese Braised Chicken With Caramelized Onions)
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: African
Ingredients: 2 pounds (900g) bone-in, skin-on chicken legs; ½ cup (120ml) fresh lemon juice, from about 2 large lemons; ½ 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; 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

Instructions

Prep:15minCook:1h 45min

Yassa starts with a meat, frequently chicken, that's marinated with onions and citrus juice, which is then braised in a rich onion base until the alliums are melted and caramelized. Then, the Scotch bonnet pepper hits.

Updated at: Fri, 06 Mar 2026 04:29:12 GMT