Yassa Chicken

Name: Yassa Chicken
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Gambian
Ingredients: 1 whole chicken, cut into pieces; 6 large onions, thinly sliced; Juice of 6 lemons; 3 tbsp Dijon mustard; 1 cup pitted green olives; 4 cloves garlic, minced; 3 tbsp vegetable oil; 2 Scotch bonnet peppers; 2 Maggi cubes; Salt and black pepper; 1 bay leaf; 1 cup water

Yassa Ginaar (YAH-sah gee-NAAR)

Lemon-Onion Braised Chicken

⏱ Prep Time 1 hour 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 456 kcal

Grilled chicken smothered in a tangy caramelized onion and lemon sauce, seasoned with mustard and olives in this beloved Senegambian classic.

Nutrition & Info

Protein 38.0g

Carbs 22.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ mustard

Equipment Needed

grill or heavy skillet large pot sharp knife

Presentation Guide

Vessel: large serving platter

Garnishes: lemon slices, green olives

Accompaniments: white rice, salad

Ingredients

1 whole chicken, cut into pieces
6 large onions, thinly sliced
Juice of 6 lemons
3 tbsp Dijon mustard
1 cup pitted green olives
4 cloves garlic, minced
3 tbsp vegetable oil
2 Scotch bonnet peppers
2 Maggi cubes
Salt and black pepper
1 bay leaf
1 cup water

Instructions

1
Marinate chicken pieces in lemon juice, half the sliced onions, garlic, mustard, salt, and pepper for at least two hours.
2
Remove chicken from marinade, reserving the liquid and onions. Grill or pan-fry chicken until golden brown on all sides.
3
Heat oil in a large pot. Add remaining onions and cook until deeply caramelized, about fifteen minutes.
4
Add the reserved marinade with onions to the pot. Add olives, bay leaf, Scotch bonnet, and Maggi cubes.
5
Nestle the browned chicken into the onion sauce. Add water and bring to a simmer.
6
Cover and cook on low heat for thirty minutes until chicken is tender and sauce has thickened. Serve with rice.

💡

Did You Know?

Yassa originated in the Casamance region shared by Senegal and The Gambia, and spirited debates about which country makes it better are a beloved regional pastime.

Chef's Notes

Equipment Tips

grill or heavy skillet
large pot
sharp knife

Garnishing

lemon slices, green olives

Accompaniments

white rice, salad

The Story Behind Yassa Chicken

Yassa is one of the most iconic dishes of the Senegambian region, with deep roots in the Casamance area. The dish showcases the Gambian love for bold, tangy flavors. Historically prepared for celebrations and communal feasts, yassa demonstrates the influence of both African and Mediterranean ingredients, with the olives and mustard reflecting centuries of trade along the West African coast. The long marination in lemon juice was originally a preservation technique.

🕐 Traditionally enjoyed celebrations and family gatherings 📜 Origins: Casamance origin, centuries old

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