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Chicken Yassa
Prep Time
1 hr
Cook Time
1 hr 10 mins
Total Time
2 hrs 10 mins
Chicken yassa, one of Senegal's most popular dishes, consists of chicken marinated in onion, lemon and mustard, which is roasted before being cooked.
Course: Main Course
Cuisine: African, Senegalese
Servings: 6 people
Author: Vera Abitbol
  • 1 whole chicken (3 lb/1,5kg), boned and cut into pieces
  • 8 onions , thinly sliced
  • 3 cloves garlic , minced
  • 4 limes or lemons, squeezed
  • 1 tablespoon red wine (or white vinegar)
  • 8 tablespoons peanut oil
  • 3 tablespoons hot mustard
  • 2 cubes chicken stock , crushed
  • 2 dried peppers , chopped
  • 1 jalapeño pepper , cut in rings
  • 5 oz. green olives (optional)
  • Salt
  • Pepper
  1. Prepare the marinade by mixing half the onions, 2 tablespoons of mustard, 4 tablespoons of peanut oil and lime (or lemon) juice. Add salt and pepper. Rub chicken with the marinade and let stand several hours in refrigerator.
  2. Preheat oven to 400F/200, on grill position. Arrange the chicken pieces on a baking sheet lined with parchment paper and roast for about 20 mins, turning chicken halfway through. All the pieces must be toasted and golden.

  3. Heat the remaining oil in a frying pan, add the remaining onions and cook on medium heat for 5 minutes, then add the vinegar, the stock cube and the remaining mustard and garlic. Add salt and pepper.
  4. Sauté for a few minutes over medium heat, then add a glass of water and cover. Add the chicken, jalapeño and olives and sauté for a few more minutes, stirring regularly. Then add a small glass of water and the chilies.
  5. Bring to a boil, cover and cook on low heat for 45 mins.
  6. Serve with white rice.