Chicken Yassa is one of Senegal’s most beloved traditional dishes. Tender chicken is marinated in a vibrant blend of fresh herbs, Dijon mustard, garlic, lime, and spices, then slowly simmered with plenty of caramelized onions until rich, flavorful, and irresistibly delicious. Traditionally served over fluffy white rice, this comforting dish is a staple throughout West Africa.

Prep Time

20 minutes

Marinating Time

2 hours (or overnight for best flavor)

Cook Time

40 minutes

Total Time

3 hours

Servings

4–6 servings

 

Ingredients

For the Chicken Marinade

• 2 lbs bone-in, skin-on chicken thighs or chicken breasts
• 1 bunch fresh parsley
• 6–8 garlic cloves
• Salt and black pepper, to taste
• 1 tablespoon Dijon mustard
• 1 Maggi bouillon cube (or your preferred bouillon seasoning)
• All-purpose seasoning, to taste

For the Onion Marinade

• 5 medium yellow onions, thinly sliced
• Salt and black pepper, to taste
• 1 tablespoon Dijon mustard
• Juice of ½ lime
• 1 tablespoon white vinegar
• 1 Maggi bouillon cube (optional, according to taste)

For Cooking

• ½ cup vegetable oil (adjust as needed)
• Juice from the marinated onions and chicken
• 1 cup water
• 1 habanero pepper (optional)
• 2 carrots, peeled and sliced (optional)
• Whole green olives (optional)
• Additional seasoning, to taste

 

Instructions

1. Prepare the Chicken

Wash the chicken thoroughly, pat dry with paper towels, and make several shallow cuts in each piece to allow the marinade to penetrate.

2. Make the Herb Marinade

Using a mortar and pestle (or a food processor), crush or blend the parsley and garlic into a coarse paste.

Add:

• Salt
• Black pepper
• Dijon mustard
• Crumbled Maggi bouillon
• All-purpose seasoning

Mix until well combined.

Rub the mixture generously over every piece of chicken, making sure to press it into the cuts.

 

3. Prepare the Onions

Place the sliced onions in a large bowl.

Add:

• Salt
• Black pepper
• Dijon mustard
• Lime juice
• White vinegar
• Maggi seasoning

Mix thoroughly until all the onions are evenly coated.

Add the seasoned onions to the marinated chicken and mix everything together.

Cover and refrigerate for at least 2 hours, preferably overnight for the best flavor.

 

4. Brown the Chicken

Remove the chicken from the onions, reserving all of the onions and marinade.

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Brown the chicken on all sides until golden. The chicken does not need to be fully cooked at this stage.

Transfer the chicken to a plate.

 

5. Cook the Onions

If desired, remove some of the excess oil from the pot.

Add all of the marinated onions and cook over medium heat, stirring frequently, for about 10 minutes, or until softened and beginning to caramelize.

Pour in the remaining marinade juices.

 

6. Simmer

Return the browned chicken to the pot.

Add:

• 1 cup water
• Habanero pepper (if using)
• Carrots (optional)

Taste and adjust the seasoning as needed.

Cover and simmer over medium-low heat for about 20–25 minutes, or until the chicken is tender and fully cooked.

Stir occasionally to prevent sticking.

 

7. Finish the Dish

Stir in the whole green olives during the last few minutes of cooking, if using.

The Chicken Yassa is ready when the onions have become soft and silky, the sauce has slightly thickened, and the oil begins to separate naturally on the surface.

 

Serving Suggestions

Serve hot with:

• Steamed white rice (traditional)
• Jasmine rice
• Basmati rice
• Fried plantains
• Crusty French bread

 

Dedior’s Tips

• Marinating overnight creates the deepest flavor.
• Bone-in, skin-on chicken produces the richest and most authentic Yassa.
• Don’t rush the onions—they should become soft, sweet, and lightly caramelized.
• The habanero adds authentic heat but can be left whole for a milder flavor or removed before serving.
• Green olives are optional but add a delicious salty contrast to the tangy onion sauce.

 

Enjoy this classic Senegalese favorite, where every bite is packed with the rich flavors of caramelized onions, citrus, garlic, and aromatic spices.

Forcé C’est Doux!