Yassa
Yassa Say it: yah-SAH
Yassa is a classic Senegalese chicken dish, typically prepared with marinated chicken, caramelized onions, lemon or mustard, and a hint of heat from Scotch bonnet pepper. It is enjoyed year‑round, especially during family gatherings and festive meals, and pairs beautifully with rice. The bright citrus tang and savory onion base give the dish its distinctive flavor, while the tender chicken remains juicy and slightly spicy aromatic.
Yassa
Yassa
Pronounced yah-SAH
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Marinade
Chicken
Cooking
Method
Combine the sliced onions, lemon juice, minced garlic, grated ginger, chopped Scotch bonnet, salt, pepper and oil in a bowl; toss to coat the chicken pieces and let marinate for 30 minutes.
Heat the vegetable oil in a large skillet over medium‑high heat, then sear the chicken skin‑side down until golden brown, about 5 minutes per side.
Reduce the heat to medium, add the remaining onions and pepper, and cook, stirring occasionally, until the onions are soft and caramelized, roughly 8 minutes.
Pour in the water or stock, cover the pan, and simmer on low heat until the chicken is cooked through and the sauce thickens, about 20 minutes, until the edges of the chicken are crisp.
Taste and adjust seasoning with extra lemon juice if desired, then serve the hot Yassa over steamed white rice.
Regional variant: Yassa au moutarde
Replace the lemon juice with 2 tbsp Dijon mustard and add 1 tbsp white vinegar for acidity; follow the same marination and cooking steps.
Cook's notes
- Use bone‑in chicken pieces for richer flavor and keep the meat moist during the simmer.
- If fresh lemon is unavailable, substitute with lime juice or a mix of vinegar and sugar.
- For a milder heat, remove the seeds from the Scotch bonnet or omit it entirely.
Serve with
Traditionally served with steamed white rice and fried plantains.
Make ahead and storage
Can be refrigerated up to 2 days; reheat gently on the stove before serving.
