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chicken yassa 2 FP

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chicken yassa 2 FP

Senegalese Chicken Yassa Recipe

Senegalese Chicken Yassa is a delicious and vibrant dish that showcases the bold and tangy flavors of Senegalese cuisine. The combination of marinated chicken, caramelized onions, and the zesty lemon-based sauce creates a unique and enjoyable culinary experience.
Senegalese Chicken Yassa is a popular dish from Senegal known for its tangy and flavorful taste. It is made with marinated chicken cooked in a sauce made from onions, lemons, and various spices. Here's a recipe to make Senegalese Chicken Yassa:
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Main Course
Cuisine Senegalese


  • 2-3 pounds chicken pieces (legs, thighs, or a whole chicken cut into pieces)

  • 4-5 onions, thinly sliced

  • 4 cloves of garlic, minced

  • 1 tablespoon Dijon mustard

  • 3-4 tablespoons vegetable oil
  • 1-2 lemons, juiced

  • 2-3 tablespoons white vinegar
  • 1-2 bay leaves

  • 1 teaspoon thyme

  • 1 teaspoon ground black pepper
  • Salt, to taste

  • Fresh parsley or cilantro, chopped (for garnish)

  • Cooked rice or couscous (for serving)


  • In a large bowl, combine the minced garlic, Dijon mustard, lemon juice, vinegar, thyme, black pepper, and salt. Mix well to form a marinade.
  • Add the chicken pieces to the marinade and coat them thoroughly. Allow the chicken to marinate for at least 1 hour, or ideally overnight in the refrigerator.
  • In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they become golden brown and caramelized. This process may take around 10-15 minutes. Stir occasionally to prevent burning.
  • Once the onions are caramelized, remove them from the skillet and set them aside.
  • In the same skillet, add the marinated chicken pieces and brown them on both sides over medium-high heat. This will help seal in the flavors.
  • Reduce the heat to medium and return the caramelized onions to the skillet, placing them on top of the chicken.
  • Add the bay leaves to the skillet and cover it. Let the chicken and onions simmer together for about 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
  • Once the chicken is cooked, remove the bay leaves from the skillet.
  • Serve the Senegalese Chicken Yassa hot, garnished with freshly chopped parsley or cilantro.
  • Accompany the dish with cooked rice or couscous, which will help absorb the flavorful sauce.
    Enjoy the aromatic and tangy flavors of Senegalese Chicken Yassa, a beloved dish from Senegal. The caramelized onions and citrus marinade create a delightful combination that infuses the chicken with rich flavors.



Senegalese Chicken Yassa, also known as Poulet Yassa, is a traditional dish from Senegal, West Africa. It is a flavorful and tangy chicken dish that is marinated and cooked with onions, citrus, and a combination of aromatic spices. The dish is known for its vibrant flavors and is a staple in Senegalese cuisine.
The key components of Senegalese Chicken Yassa are:
Chicken: Chicken pieces, such as legs, thighs, or a whole chicken cut into pieces, are commonly used in the dish. The chicken is marinated and cooked until tender and infused with the flavors of the marinade.
Onions: Onions are a prominent ingredient in Chicken Yassa. They are thinly sliced and caramelized to bring a sweet and rich flavor to the dish. The caramelized onions add depth and sweetness to balance the tanginess of the marinade.
Marinade: The chicken is marinated in a mixture of ingredients that contribute to the distinct flavor profile of Chicken Yassa. The marinade typically includes minced garlic, Dijon mustard, lemon juice, white vinegar, and a combination of spices like thyme, black pepper, and salt. The marinade infuses the chicken with tangy and aromatic flavors.
Citrus: Lemon juice is a key ingredient in the marinade, providing a tangy and bright flavor to the dish. The citrusy element adds a refreshing touch to the chicken and complements the other spices and ingredients.
Spices: The spice blend used in Chicken Yassa may vary, but it often includes dried thyme, ground black pepper, and salt. These spices enhance the flavor of the dish and contribute to its aromatic profile.
Senegalese Chicken Yassa is typically prepared by marinating the chicken in the flavorful mixture for a few hours or overnight to allow the flavors to penetrate the meat. The chicken is then cooked with the caramelized onions and simmered until tender. The result is a mouthwatering chicken dish with a perfect balance of tanginess, sweetness, and spices.
Chicken Yassa is often served with steamed rice or couscous, which help soak up the flavorful sauce. It is a beloved and popular dish in Senegal and has gained international recognition for its delicious taste and cultural significance.


Serving: 100g
Keyword Senegalese Chicken Yassa
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