Go Back
–+ servings
Yassa chicken served with some rice.
Print

Yassa Chicken

Yassa chicken features marinated chicken simmered in a tangy onion and mustard sauce. Tasty and comforting, this Senegalese and Gambian dish is a must-try classic.
Course Dinner, Lunch
Cuisine African, Gambian, Senegalese
Prep Time 20 minutes
Cook Time 30 minutes
Marination Time 30 minutes
Total Time 1 hour 20 minutes
Servings 6
Calories
Author Kate Hahnel

Equipment

Ingredients

To Marinate the Chicken

  • 4-5 whole chicken leg quarters, divided into drumsticks and thighs, or 1 small whole chicken (about 1.1 kg or 2.4 lb), cut into large pieces.
  • juice of one lemon
  • water in a large bowl
  • 1-2 tablespoon cooking oil
  • 1 small bunch parsley
  • 5 sprigs spring onions (scallions)
  • 3 to 4 cloves garlic
  • 1 to 2 scotch bonnet peppers to taste
  • 2 green bell peppers
  • 3.5 cm ginger about 1 inch
  • 1 crumbled chicken stock cube such as Maggi
  • Salt to taste

To Make the Sauce

  • 5 onions sliced
  • 2 tablespoon Dijon mustard
  • 1 teaspoon black pepper
  • 1 teaspoon thyme
  • 1.5 teaspoon paprika
  • Juice of ½ lemon
  • 1-2 tablespoon cooking oil
  • up to ½ cup water (optional)
  • ½ cup olives pitted
  • a handful of chopped parsley (to garnish)

Instructions

Marinate the Chicken

  • Clean the chicken by rinsing it in water with lemon juice, then pat it dry with paper towels. See note 1 below for recommended practises. Trim off excess fat.
    Raw chicken in a bowl.
  • Make the marinade by combining 1 tablespoon of oil, spring onions, parsley, garlic, scotch bonnet peppers, bell peppers, ginger, stock cube, and salt to a blender. Blend until smooth.
    A close-up image of the Yassa chicken marinade ingredients blended into a smooth green mixture in a Ninja blender.
  • Make slits in the chicken and rub the marinade all over, under the skin, and into the cuts.
  • Cover and marinate for at least 30 minutes or overnight then transfer the chicken to a baking tray.
    A top-down image of marinated chicken pieces on a baking tray :
  • Bake at 200°C or 400°F for 25 to 30 minutes, until browned and cooked through. Reserve any remaining marinade. The internal temperature should reach at least 165°F. See note 2 below.
    A top-down image of roasted chicken on a baking tray, showing a golden, charred finish.

Make the Sauce

  • While the chicken bakes, mix the onions, Dijon mustard, black pepper, thyme, paprika, and lemon juice in a bowl.
    Chopped onions, seasonings, and Dijon mustard in a bowl.
  • Heat oil in a large pan over medium heat. Add the onion mixture, cover, and cook for 10-15 minutes, stirring occasionally, until the onions are soft and caramelized.
    Onions cooking in a pan.
  • Add the baked chicken and reserved marinade. Add water if preferred (optional). Simmer for about 10 minutes until the sauce thickens and the chicken is tender.
  • Add the olives, cover, and cook for a further 5 minutes. Taste and adjust salt if needed.
    Cooked chicken yassa with olives.
  • Garnish with some chopped parsley, serve with rice, couscous, or your favorite dishes.

Notes

  1. Food safety guidelines, including those from the USDA, advise against washing raw chicken to prevent the spread of bacteria. To truly represent how this dish is made in Senegal and Gambia, I have included this step. Skip this step if preferred.
  2. You can also fry, grill, or air fry the chicken instead of roasting it in the oven.
  3. Store leftover chicken airtight containers in the fridge for 3-4 days or in the freezer for 4-5 months.