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.