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Chicken Yassa

A classic West African dish featuring tender chicken marinated in fresh lemon juice, mustard, and garlic, then simmered with a mound of caramelized onions.

65 minMediumServes 4450 cal/serving

West AfricanDinnerStovetopHigh ProteinLow CarbGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeAlcohol-Free

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Ingredients

  • 3 lbs bone-in skin-on chicken thighs, patted dry
  • 4 yellow onions, thinly sliced
  • 1/3 cup fresh lemon juice
  • 2 tbsp Dijon mustard
  • 6 garlic cloves, minced
  • 1 habanero pepper, halved
  • 2 tbsp vegetable oil
  • 1 cup chicken broth
  • 1 tsp kosher salt

Instructions

  1. 1

    Whisk 1/3 cup fresh lemon juice, 2 tbsp Dijon mustard, 6 minced garlic cloves, 1 tsp kosher salt, and 1 halved habanero pepper together in a bowl.

  2. 2

    Toss 3 lbs patted dry bone-in skin-on chicken thighs and 4 thinly sliced yellow onions with the marinade and refrigerate for 30 minutes.

  3. 3

    Remove bone-in skin-on chicken thighs from the bowl, shaking off excess marinade and yellow onions.

  4. 4

    Heat 2 tbsp vegetable oil in a deep skillet over medium-high heat and sear bone-in skin-on chicken thighs for 5 minutes per side until deeply browned, then set aside.

  5. 5

    Add reserved yellow onions and remaining marinade to the skillet, cooking for 15 minutes until softened and deeply caramelized.

  6. 6

    Pour in 1 cup chicken broth and return bone-in skin-on chicken thighs to the pan.

  7. 7

    Cover and simmer over low heat for 20 minutes until chicken reaches an internal temperature of 165F.

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Questions

What internal temperature should Chicken Yassa reach?

For Chicken Yassa, the target internal temperature is 165 F (about 75 C), given in step 7. A probe thermometer removes the guesswork.

Can I skip the searing in Chicken Yassa?

Step 4 reads: "Heat 2 tbsp vegetable oil in a deep skillet over medium-high heat and sear bone-in skin-on chicken thighs for 5 minutes per side until deeply browned, then set aside." You can, but you give up flavor. The browning in step 4 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I use chicken breasts instead of chicken thighs in Chicken Yassa?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Chicken Yassa uses 3 lbs bone-in skin-on chicken thighs, patted dry.

Is Chicken Yassa gluten-free?

Yes. As written, nothing in the ingredient list for Chicken Yassa is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the mustard and the broth.

Can I start Chicken Yassa the day before?

Yes. Step 2 is a built-in pause of 30 minutes: "Toss 3 lbs patted dry bone-in skin-on chicken thighs and 4 thinly sliced yellow onions with the marinade and refrigerate for 30 minutes." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

Serve it with

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