Senegalese Chicken Yassa (Marinated Chicken with Onion‑Lemon Sauce)

Ingredients

• 8 pieces Chicken thighs, bone‑in, skin‑on (about 1.5 kg, cleaned and patted dry)
• 250 ml Chicken broth (liquid) (or 2 tbsp bouillon concentrate dissolved in water)
• 1 tsp Paprika (sweet paprika)
• 0.5 tsp Black pepper, ground
• 0.5 tsp Cumin seeds, ground
• 2 tbsp Dijon mustard
• 2 tbsp Lemon juice (freshly squeezed from 1 lemon)
• 1 inch Fresh ginger (peeled and minced)
• 3 tbsp Olive oil (for frying and sauce)
• 2 large Onion (sliced thin; soak in water 5 min to reduce sting)
• 200 g Frozen carrot slices (no need to thaw)
• 1 small Fresh chili pepper (whole; can halve for less heat)
• pinch Nutmeg
• 2 tbsp Fresh parsley (chopped)
• to taste Salt
• 100 ml Water (adjust for sauce consistency)

Instructions

1. Clean and dry the chicken

   Rinse the chicken thighs under cold water, pat them completely dry with paper towels, and set aside in a large bowl.

   Time: PT10M

2. Marinate the chicken

   Add chicken broth, paprika, black pepper, cumin, Dijon mustard, lemon juice, minced ginger and 1 tbsp olive oil to the bowl. Toss until every piece is evenly coated. Cover and refrigerate for 1 hour.

   Time: PT1H

3. Pre‑heat the oven

   Set the oven to 375°F (190°C) and let it fully pre‑heat while you finish the next steps.

   Time: PT10M

   Temperature: 375°F

4. Pan‑sear the chicken

   Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add the chicken thighs skin‑side down and fry 4‑5 minutes per side, or until golden brown. Remove and set aside on a plate.

   Time: PT12M

   Temperature: medium‑high

5. Bake the chicken

   Transfer the seared chicken to the oven‑safe dish and bake for 45 minutes, or until the internal temperature reaches 165°F (74°C).

   Time: PT45M

   Temperature: 375°F

6. Prepare the onions

   Slice the onions thinly, place them in a bowl of cold water and let sit for 5 minutes to reduce the bite. Drain well.

   Time: PT5M

7. Caramelize the onions

   In the same skillet used for the chicken, add the remaining 1 tbsp olive oil and the drained onions. Cook over medium heat, stirring occasionally, until the onions become translucent and start to turn light‑gold, about 10 minutes.

   Time: PT10M

   Temperature: medium

8. Build the sauce

   Stir in the remaining Dijon mustard, lemon juice, 100 ml chicken broth, a pinch of nutmeg, chopped parsley, sliced chili and a pinch of salt. Add water if the mixture looks too thick. Simmer gently for 10 minutes, allowing flavors to meld.

   Time: PT10M

   Temperature: medium

9. Combine chicken and vegetables

   Return the baked chicken thighs to the skillet, nestling them among the onions. Add the frozen carrot slices (and olives if using). Cover and simmer on medium‑low heat for 15‑20 minutes, until carrots are heated through and the sauce thickens slightly.

   Time: PT20M

   Temperature: medium‑low

10. Final gentle simmer

    Reduce the heat to low (setting 2 on most stovetops) and let everything cook together for another 10 minutes so the chicken fully absorbs the sauce.

    Time: PT10M

    Temperature: low

11. Serve

    Transfer the chicken and onion‑lemon sauce to a serving platter. Garnish with extra chopped parsley if desired. Serve hot with steamed white rice or couscous.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

15 g

Fat

20 g

Fiber

2 g