Chicken Yassa Recipe (Senegalese Chicken)
User Reviews
4.4
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Prep Time
8 hrs
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Cook Time
1 hr
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Total Time
9 hrs
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Servings
6
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Calories
1694 kcal
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Course
Main Course
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Cuisine
African
Chicken Yassa Recipe (Senegalese Chicken)
Description
This recipe starts by marinating chicken fillets in a blend of oils, abundant yellow onions, lemon juice, vinegar, garlic, mustard, and spices including black pepper, cayenne, and optionally jalapeno for heat. After marinating for several hours or overnight, the chicken is briefly sautéed just to color the outside, then removed.
Onions from the marinade are cooked in the same pan and combined with the reserved marinade to create a sauce reduced over heat until thick and flavorful. The chicken is returned to the sauce to simmer until fully cooked and infused with the citrusy, tangy, and spicy flavors from the marinade and sauce.
Chicken Yassa is traditionally accompanied by rice which absorbs the vibrant sauce, making a satisfying and aromatic meal. The balanced acidity from lemon and vinegar brightens the dish while mustard and peppers provide depth and mild heat.
The dish can be stored in the refrigerator for several days or frozen for up to three months. Reheating is best done gently to maintain moisture and flavor.
Ingredients
- 1/2 cup peanut oil or vegetable oil
- 3 boneless skinless chicken breasts, cut in half horizontally to make two thin fillets
- 4 yellow onion roughly chopped, large
- 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 oil 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
- Store Chicken Yassa in an airtight container in the refrigerator for 3-4 days.
- Properly freeze in suitable containers or bags; it keeps well for about 3 months.
- Thaw frozen chicken slowly in the fridge before reheating.
- Reheat gently in a microwave or on the stove over medium heat to maintain flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1694 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 1694kcal | 85% |
| Carbohydrates | 10g | 3% |
| Protein | 247g | 494% |
| Fat | 67g | 103% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 691mg | 230% |
| Sodium | 985mg | 41% |
| Potassium | 4274mg | 91% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 17mg | 19% |
| Calcium | 83mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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