Yassa Chicken
A flavorful Senegalese dish featuring tender chicken braised in a rich, savory onion and mustard sauce.
1h 20m4Servings
Nutrition
601kcal
25gProtein
28gCarbs
45gFat
Ingredients
CHICKEN MARINADE
Parsley
1 bunch
Garlic
3 cloves
Salt
To taste
to taste
Black Pepper
1 tsp
Adobo Seasoning
1 tsp
Mustard
1 tbsp
Maggi Cube
1 piece
CHICKEN
Chicken Thighs
4 pieces
Canola Oil
¼ cup
Salt
To taste
to taste
Black Pepper
To taste
to taste
Adobo Seasoning
To taste
to taste
YASSA SAUCE
Onions
5 pieces
Oil
¼ cup
Vinegar
Optional
1 tbsp
Water
2 cups
Carrots (optional)
Optional
1 cup
Sugar (optional)
Optional
1 tsp
Equipment
Food Processor
Instructions
1Prepare the Marinade
5m
5mBlend Parsley and Garlic
In a food processor, combine the parsley, garlic, salt, black pepper, adobo seasoning, mustard, and Maggi cube. Blend until a coarse paste forms.
2Marinate and Sear the Chicken
25m
25mMarinate Chicken
Cut small slits into the chicken pieces. Rub the marinade into the slits and all over the chicken. Let it marinate for at least 15 minutes.
Sear Chicken
Heat the canola oil in a large pan over medium-high heat. Add the chicken pieces and sear them until golden brown on both sides. Remove the chicken from the pan and set aside.
3Cook the Onions
30m
30mSauté Onions
In the same pan, add the sliced onions and stir well. Cook over medium heat, stirring often, until the onions soften and turn golden brown. This may take about 20-25 minutes.
Add Marinade and Water
Add the remaining marinade mixture to the pan with the onions. Stir well. Pour in the water and stir again. Bring to a simmer.
Simmer with Chicken
Return the seared chicken pieces to the pan. Cover and simmer on medium-low heat for about 20-25 minutes, or until the chicken is cooked through and tender.
4Finish the Dish
10m
10mAdd Carrots and Sugar
If using, add the diced carrots and optional sugar to the pan. Stir well and continue to simmer for another 5-10 minutes, or until the carrots are tender-crisp.
Reduce Sauce
Uncover the pan and increase the heat slightly to reduce the sauce to your desired consistency. Stir occasionally to prevent sticking. Remove some of the excess oil if preferred.
Serve
Taste and adjust seasoning if needed. Serve the Yassa chicken hot, traditionally with white rice.
Tips
For a richer flavor, let the chicken marinate for at least 30 minutes or even overnight in the refrigerator.
Don't rush the caramelization of the onions; this step is crucial for the depth of flavor in the Yassa sauce.
If the sauce becomes too thick, you can add a little more water or chicken broth to reach your desired consistency.
Yassa chicken can be made ahead of time and reheats well, making it a great option for meal prep.