Chicken Yassa
This dish is so so special to me. My boo and & very good girlfriend are Senegalese! I learned how to make this dish from him because this is one of his favorite dishes.
I’m actually pretty obsessed with it. When me and the boo thang first began dating he would always talk about Yassa and I was like WHAT IS THAT!? What I love most about food is how it brings people together and how you can be exposed to so many different cultures and in my case and I have two great people in my life from Senegal! Whenever I would go over Ami’s house, her mom always had food and the best thing I can remember were these fish patties that were so freaking good…I want them all the time! Her mom makes cooking look so easy.
Senegalese Chicken Yassa or Poulet Yassa is a popular dish of West Africa that is made with lots and lots of onions (which are obviously my fave), dijon mustard, lemon and some spice!! Simple flavors but the flavor is rich, tangy and just damn good! There’s this spot in Brooklyn called Jollof that we order from at least once a week because I’m obsessed with their Yassa. I can’t wait until the world opens so I can finally visit Senegal.
I’ve recipe tested a ton of different recipes and I tried this spatchcock version (obviously, because I love a spatchcock chicken) and thru it in the oven, it was def an experiment but I really liked the way it came out!
You can make this with chicken pieces if you don’t feel like using a whole chicken, either way I think you will loveee this and make Yassa for your friends & family!
Try it below!
Ingredients
1 3-4lb chicken, spatchcocked or cut into pieces
2 large yellow onions, half mooned and sliced (I don’t like to slice them too thin but still have a good bite to it. like 1/2 inch sized)
2 lemons, juiced for the marinade
1 whole lemon, halved & sliced
2-3 lemons, juiced
NOTE: Always fresh lemons!
3 garlic cloves, thinly sliced or minced
4 sprigs of fresh thyme, stems removed and finely chopped (2 teaspoons)
1/2 cup apple cider vinegar
2-3 tablespoons dijon mustard
1 hot red pepper, diced (I found a red jalapeño, you can use habanero, scotch bonnet whatever you can find)
1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
1/2 cup chicken stock
Salt & pepper, to taste
1/2 teaspoon or more garlic powder
1/2 teaspoon or more onion powder
Extra Virgin Olive Oil (about 2 tablespoons)
Rice for serving
Directions
In a bowl whisk together olive oil, salt, pepper, thyme garlic powder, onion powder, and the juice of 2 lemons. Season your chicken all over. Let it marinate for at least 4-6 hours.
When your chicken is marinated, pre heat your oven to 450 degrees
In a separate bowl add the onions, garlic, apple cider vinegar, lemon slices, hot pepper, the other 2 juiced lemons and dijon mustard. Toss to combine.
Add the onion mixture to the bottom of your cast iron pan, take the chicken out of the marinade, discard the marinade and pat it dry (very important step) and brush it with a little more olive oil.
Add the chicken into the oven and roast for 30 minutes then pour the wine & chicken stock and let cook for another 10-15 minutes until a meat thermometer reaches 160 in the thickest part of the breast.
Let it rest for 10 minutes and serve over rice with all the sauce!
ENJOY!