Chicken Yassa is one of Senegal’s most iconic and internationally recognised dishes. Known for its bold yet balanced flavours, this West African classic features chicken marinated in lemon juice, onions, mustard, and spices, then slow-cooked until tender and deeply aromatic. The result is a tangy, savoury dish that is comforting, vibrant, and full of character.
Traditionally served with rice, Chicken Yassa is enjoyed across Senegal and neighbouring countries, both at home and during celebrations. Its unique combination of citrus, caramelised onions, and gently spiced chicken makes it a favourite for those new to African cuisine as well as seasoned cooks.
This authentic Chicken Yassa recipe stays true to its Senegalese roots while remaining easy to prepare in a home kitchen.
Recipe Overview
Prep Time: 20 minutes
Marinating Time: 2–4 hours (or overnight for best flavour)
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes (plus marinating)
Servings: 4
Ingredients
For the Chicken Marinade
1 whole chicken, cut into pieces (or 2 pounds chicken thighs)
4 large onions, thinly sliced
½ cup fresh lemon juice
3 tablespoons Dijon mustard
3 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon ground black pepper
1 seasoning cube
Salt to taste
For Cooking
2 tablespoons vegetable oil
1 cup chicken stock or water
Optional: 1–2 whole Scotch bonnet peppers (for gentle heat)
Step-by-Step Instructions
Prepare the marinade.
In a large bowl, combine sliced onions, lemon juice, mustard, oil, garlic, black pepper, seasoning cube, and salt.
Marinate the chicken.
Add chicken pieces to the bowl and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
Brown the chicken.
Remove chicken from the marinade, reserving the onions and liquid. Heat oil in a large pot and brown the chicken on all sides. Set aside.
Cook the onions.
In the same pot, add the marinated onions and cook over medium heat until softened and lightly caramelised.
Combine and simmer.
Return chicken to the pot. Add reserved marinade liquid and chicken stock. Stir gently.
Add peppers (optional).
Place whole Scotch bonnet peppers into the pot without breaking them.
Simmer until tender.
Cover and cook for 30–40 minutes until the chicken is tender and the sauce thickens.
Adjust seasoning and rest.
Taste and adjust salt if needed. Allow to rest for a few minutes before serving.
Cooking Tips & Variations
Marinating overnight gives the best depth of flavour.
For a lighter version, grill the chicken first, then simmer in the onion sauce.
Use bone-in chicken for richer flavour.
Vegetarian Yassa can be made using mushrooms or tofu.
Keep Scotch bonnet whole to add flavour without excessive heat.
What to Serve With Chicken Yassa
- Steamed white rice
- Jasmine or basmati rice
- Fried plantain
- Simple cucumber or tomato salad
Rice is the traditional pairing and absorbs the tangy onion sauce beautifully.
Storage & Reheating
Chicken Yassa stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the sauce thickens too much. Flavours often deepen the next day.
Frequently Asked Questions
Is Chicken Yassa spicy?
Traditionally, it is mildly spiced. Heat can be adjusted or omitted entirely.
Can I grill the chicken instead of frying?
Yes. Grilling is a traditional method and adds smoky flavour.
Can I freeze Chicken Yassa?
Yes. Freeze in airtight containers for up to 2 months.
Final Thoughts
This authentic Chicken Yassa recipe showcases the vibrant flavours of Senegalese cuisine through simple ingredients and careful preparation. With its tangy lemon-onion sauce and tender chicken, it’s a dish that’s both comforting and exciting, perfect for family meals or special occasions.
