Chicken Yassa is one of Senegal’s most celebrated dishes, known across West Africa and beyond. The name refers to its star ingredient: caramelised onions. The chicken is marinated in lemon juice, then fried or braised, and served with a mountain of golden onions in a tangy, slightly spicy sauce. Simple ingredients, extraordinary result.
Originally from the Diola people of southern Senegal, Yassa has become a staple across French West Africa, particularly in Senegal and Mali. It’s simple to cook, economical, and absolutely delicious.
Ingredients (serves 4)
- 1 whole chicken, cut into pieces
- 5–6 large onions, thinly sliced
- Juice of 3 lemons
- 3 garlic cloves, crushed
- 2 tbsp Dijon mustard
- 1 green chilli
- Bay leaves and fresh thyme
- 3 tbsp sunflower oil
- Salt and pepper
- Steamed white rice (to serve)
Instructions
- Marinate the chicken pieces in lemon juice, garlic, mustard, salt, pepper and thyme for at least 2 hours (overnight gives the best result).
- Remove the chicken from the marinade and pat dry. Reserve the marinade.
- Heat the oil in a large pan and brown the chicken pieces on all sides until golden. Set aside.
- In the same pan, cook the sliced onions over medium heat for 20–25 minutes, stirring regularly, until deeply golden and caramelised.
- Add the reserved marinade, chilli and bay leaves. Stir and cook for 5 minutes.
- Return the chicken to the pan. Cover and simmer over low heat for 30 minutes until the chicken is cooked through and the sauce is richly flavoured.
- Serve over steamed white rice.
Dinari! 🇸🇳🍋 (Bon appétit in Wolof!)