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Chicken Yassa (Onion-Lemon Marinated Chicken) (Yassa Ginaar)

The Quirky Foodster Team

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30 min
Prep
60 min
Cook

Ingredients

  • 8 chicken thighs, skin on
  • 4 large onions, thinly sliced
  • 120 ml (1/2 cup) lemon juice
  • 2 tbsp Dijon mustard
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 scotch bonnet chillies, whole (pierced once)
  • 60 ml (1/4 cup) vegetable oil
  • 250 ml (1 cup) chicken stock
  • Salt and black pepper, to taste

Method

  1. Combine the chicken with lemon juice, mustard, garlic, half the onions, bay leaves, salt and pepper in a large bowl. Marinate for at least 2 hours, or overnight in the fridge.
  2. Remove the chicken from the marinade, reserving the liquid and onions separately.
  3. Grill or pan-sear the chicken pieces until browned on both sides, about 5-6 minutes per side; set aside.
  4. In a large pot, heat the oil and cook the remaining sliced onions along with the reserved marinated onions over medium-low heat for 20-25 minutes, stirring often, until deeply softened and golden.
  5. Pour in the reserved marinade liquid and chicken stock, add the whole chillies, and bring to a simmer.
  6. Return the browned chicken to the pot, cover, and simmer for 25-30 minutes until the chicken is tender and the sauce has thickened.
  7. Serve hot, traditionally over rice, with the caramelised onion sauce spooned generously on top.

Introduction: Chicken Yassa is one of Senegambia's most iconic dishes: chicken marinated in lemon, mustard and onions, then grilled and simmered in a tangy caramelised onion sauce.

Cultural Background: Chicken Yassa is one of Senegambia's most iconic dishes: chicken marinated in lemon, mustard and onions, then grilled and simmered in a tangy caramelised onion sauce. Gambian households prize it for celebrations and Sunday lunches alike.

Tips: Marinating overnight gives the deepest flavour. Cook the onions low and slow; rushing this step prevents the sauce from developing its signature sweetness.

Variations: Fish Yassa substitutes firm white fish for chicken, with a shorter simmer time. Add sliced carrots or green olives for extra texture.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop with a splash of stock, stirring occasionally.

Nutrition: Approx. 480 kcal, 34g protein, 28g fat, 18g carbohydrate per serving.

FAQs:

Q: Is Chicken Yassa unique to the Gambia?

A: Yassa is shared across the wider Senegambian region with strong ties to Casamance tradition; Gambian households prepare their own version with a milder mustard note, distinct from other national variations prepared elsewhere in the region.

Q: Can I make Yassa less tangy?

A: Reduce the lemon juice slightly and extend the marinating time in the fridge to mellow the acidity.

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