West African Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Yassa
Bright, tangy, and deeply aromatic — chicken slow-braised with caramelized onions, lemon, and mustard until tender and glossy, a Senegalese comfort classic. Also known as Yassa Poulet.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
8 steps- 1
In a large bowl, combine the chicken with the lemon juice, half the garlic, half the mustard, salt, and black pepper, and marinate for at least 2 hours or overnight in the refrigerator.
- 2
Remove the chicken from the marinade, reserving the liquid, and pat the pieces dry.
- 3
Heat 2 tablespoons of oil in a heavy pot over medium-high heat and brown the chicken on all sides, about 8 to 10 minutes total; set aside.
- 4
In the same pot, add the remaining oil and cook the sliced onions with the remaining garlic over medium heat, stirring often, for 20 to 25 minutes, until deeply softened, golden, and jammy.
- 5
Stir in the remaining mustard, the reserved marinade, bay leaves, scotch bonnet, lemon slices, and seasoning cube, and bring to a simmer.
- 6
Return the browned chicken to the pot, cover, and simmer over low heat for 25 to 30 minutes, until the chicken is tender and cooked through.
- 7
Uncover and simmer for a final 5 minutes to let the sauce cling to the chicken and onions.
- 8
Serve hot over steamed white rice, spooning plenty of the caramelized onion sauce over the top.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
62/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving530
Calories
58 g
Protein
10 g
Carbs
30 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Chicken yassa, or yassa poulet, is a Senegalese classic of chicken marinated in lemon and mustard, then braised with a mountain of slow-cooked onions until they collapse into a tangy, sweet-sour sauce. It originated with the Casamance region in southern Senegal and has become one of West Africa's most beloved and widely traveled dishes. Its character rests entirely on the onions, which are cooked down in volume until they turn silky and form the body of the sauce.
Listahan note
This version leans on a long lemon and mustard marinade and a generous quantity of onions cooked down patiently for the signature tangy depth. It is built to be served over rice that catches the sauce.
Technique cues
- Marinate the chicken in the lemon, mustard, and onions for several hours or overnight, since the acid is what tenderizes and flavors the meat to the bone.
- Char or sear the chicken before braising so it carries a smoky, caramelized note into the soft onion sauce.
- Cook the onions far longer than feels necessary, until they turn jammy and silky, because they are the sauce, not a garnish.
Kitchen flow
- Parallel prep
- Start the rice and slice the onions while the chicken sears, so the braise and the base come together smoothly.
- Make-ahead
- Marinate the chicken overnight and even cook the dish fully a day ahead; the onion sauce deepens with rest.
- Leftover move
- Shred leftover yassa chicken into the sauce and pile it into a sandwich or wrap, or serve it over fresh rice.
- Cleanup rhythm
- Deglaze and soak the braising pan promptly so the caramelized onion fond lifts off easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
chicken pieces
the protein
Purpose: Bone-in chicken stays juicy through the long braise and flavors the sauce as it cooks.
Handling: Marinate, then sear or grill for color before braising in the onions.
Adaptation: Firm white fish or tofu can take the same yassa treatment with a shorter braise.
onions
the body of the sauce
Purpose: A large volume of slow-cooked onions melts into the tangy, sweet base that defines yassa.
Handling: Slice thinly and cook down patiently until soft and golden.
Adaptation: No substitute; the dish is fundamentally about onions, so do not skimp.
lemon juice
tang and tenderizer
Purpose: Its acidity tenderizes the chicken and gives the sauce its signature bright, sour edge.
Handling: Use it in the marinade and add a fresh squeeze at the end to lift the finished dish.
Adaptation: Lime juice works and gives a slightly sharper, more floral acidity.
Dijon mustard
depth and tang
Purpose: Mustard adds a sharp, savory backbone that pairs with the lemon and onions for the classic yassa flavor.
Handling: Whisk it into the marinade so it coats the chicken evenly.
Adaptation: A grainy mustard adds texture; yellow mustard works in a pinch with a milder flavor.
Scotch bonnet pepper
heat
Purpose: A little fruity heat balances the sweet onions and sour lemon.
Handling: Add whole for gentle warmth or chopped for more punch.
Adaptation: Habanero matches it; a milder chili reduces the heat for kids.
Technique notes
- Reserve some of the marinade to cook into the sauce, but bring it to a full boil first since it touched raw chicken.
- Sear the chicken hard for color, then let the onions finish the cooking gently so the meat stays tender.
- Balance the final sauce by tasting for the sweet-sour ratio, adding lemon if flat or a pinch of sugar if too sharp.
Ingredient swaps
- Fish-yassa direction
- Swap chicken for firm fish like grouper or snapper and shorten the braise so the fish stays intact.
- Milder direction
- Add the Scotch bonnet whole and remove it before serving for aroma without much heat, suiting kids.
- Lower-sodium direction
- Use a low-sodium mustard and unsalted stock, leaning on the lemon and onions for flavor.
Serve alongside
- steamed white rice
- couscous
- fried plantains
- bissap hibiscus drink
- fresh ginger juice
- cold lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate chicken yassa in an airtight container for up to four days; the onion sauce improves overnight. Reheat gently on the stove, adding a splash of water if the sauce has thickened. It freezes well for up to three months and reheats from frozen over low heat.
Equipment
- large braising pan or Dutch oven
- grill pan or skillet for searing
- sharp knife for slicing onions
- tongs
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