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Senegalese Chicken Yassa (Marinated Chicken with Onion‑Lemon Sauce)
A simple yet flavorful Senegal‑style chicken Yassa made with marinated chicken thighs, caramelized onions, mustard, lemon and a hint of spice. The chicken is first pan‑seared, then baked, and finally finished in a rich onion‑lemon sauce with carrots. Serve over white rice for a complete meal.
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Cost Breakdown
Critical Success Points
- • Marinating the chicken for at least 1 hour
- • Pan‑searing the chicken to develop color before baking
- • Caramelizing the onions until translucent but not burnt
- • Simmering the sauce long enough for flavors to integrate
Safety Warnings
- • Hot oil can splatter – keep a lid nearby and never leave the pan unattended.
- • Use oven mitts when handling the hot baking dish.
- • Chili can cause skin irritation – wash hands after handling.
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