Quick Weeknight Chicken Yassa
A simplified, zesty Senegalese classic featuring tender chicken smothered in a bright, caramelized onion and lemon mustard sauce.
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Ingredients
- 1 1/2 lbs Chicken thighs, boneless and skinless
- 3 pieces Large yellow onions, thinly sliced
- 1/2 cup Lemon juice, freshly squeezed
- 3 tablespoons Dijon mustard
- 4 pieces Garlic cloves, minced
- 3 tablespoons Vegetable oil
- 1/2 cup Chicken broth
- 1 piece Bay leaf
- 1 piece Habanero or Scotch Bonnet pepper, pierced(optional)
- 1 teaspoon Salt and black pepper
- 3 cups Cooked white rice for serving
Instructions
- 1
Season the chicken thighs with salt, pepper, and one tablespoon of the Dijon mustard.
- 2
In a large skillet or dutch oven, heat two tablespoons of oil over medium-high heat and brown the chicken on both sides until golden; remove and set aside.
- 3
Add the remaining oil to the same pan and toss in the sliced onions, cooking for 8-10 minutes until soft and slightly caramelized.
- 4
Stir in the minced garlic, remaining mustard, lemon juice, and chicken broth, scraping the bottom of the pan to release the browned bits.
- 5
Return the chicken to the pan and nestle it into the onion mixture; add the bay leaf and the whole chili pepper if using.
- 6
Reduce heat to medium-low, cover, and simmer for 15 minutes until the chicken is cooked through and the sauce has thickened.
- 7
Remove the bay leaf and the whole chili pepper before serving.
- 8
Serve the chicken and plenty of the onion sauce over a bed of warm white rice.
Nutrition per Serving
420
Calories
34g
Protein
18g
Carbs
22g
Fat
2g
Fiber
6g
Sugar
680mg
Sodium
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