Chicken yassa

    3 hours 10 min

    A marinated chicken dish, from the SeneGambia. We had it when we were over there, and loved it so much, we asked them for the recipe!


    Oxfordshire, England, UK
    12 people made this

    Serves: 2 

    • 1 tablespoon mustard
    • 4 tablespoons lemon juice
    • 1 to 2 garlic gloves
    • salt and pepper
    • 1 chilli pepper, chopped or 1 teaspoon chilli flakes (optional)
    • 2 onions
    • 2 chicken pieces (breasts or thighs)
    • 1 tablespoon oil

    Prep:10min  ›  Cook:1hr  ›  Extra time:2hr marinating  ›  Ready in:3hr10min 

    1. Mix the mustard, lemon juice and garlic with a little salt and pepper to form the marinade. Add the chilli if using.
    2. Slice the onions, and toss the onions and chicken in the marinade. Refrigerate for 2 hours, or if you've time, overnight.
    3. Heat the oil (any oil will do, but groundnut oil is the most authentic), and brown the chicken.
    4. Remove the chicken, and in the same pan, gently sauté the onions for about 5 minutes until soft and just going brown.
    5. Add the chicken and marinade back into the pan. Cover and cook gently for 45 minutes. If the dish looks dry, add a little water. It's ready when the onions are caramelised but not yet mushy.
    6. Serve hot with rice.


    Some of the locals add green pitted olives just before serving, to add extra piquancy.

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    I was surprised my kids liked this but they did! Next time, I think I'll try cooking the chicken on the barbecue to keep it moist. Delicious! Thanks for the recipe.  -  27 Mar 2014