Lemon-onion braised chicken with mustard and olives
Senegalese Chicken Yassa
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Servings
4
4 servings
Difficulty
Medium
Cost
Budget
$
Senegalese Chicken Yassa
Lemon-onion braised chicken with mustard and olives
★4.7(7)
Grilled chicken braised in a tangy, mustardy sauce of caramelized onions, lemon juice, and green olives. Senegal's most popular chicken dish with electrifying acidity.
20m
Prep Time
50m
Cook Time
70m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Yassa poulet is Senegal's beloved tangy chicken dish — the chicken is marinated in lemon and onion, grilled, then braised in a sauce of caramelized onions so abundant they nearly outnumber the chicken.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
Instructions
- 1
Marinate chicken with half the sliced onions, lemon juice, mustard, and salt for at least 2 hours.
- 2
Remove chicken from the marinade and grill or broil until charred on both sides.
- 3
In a large pot, caramelize remaining onions in oil over medium heat, about 15 minutes.
- 4
Add the marinade liquid and grilled chicken. Simmer covered 30 minutes.
- 5
Add olives and cook 5 more minutes. Serve over steamed white rice.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Chicken thighsFish steaks (for yassa au poisson)
Fish yassa is equally traditional and cooks faster
Dijon mustardWhole grain mustard
Adds more texture and a slightly milder tang
Tips & Storage
Pro Tips
Use an enormous quantity of onions — they reduce down significantly and form the body of the sauce.
Marinate overnight for the most flavorful, tender chicken.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 4 days. The onion sauce improves overnight.
Reheating
Reheat gently on the stovetop. The sauce may need a splash of water.
Nutrition Facts
Per serving (130mg) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates22g
Fat18g
Fiber620mg
Sugar3g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why so many onions?
- The onions cook down to form the sauce — 6 large onions become a silky, tangy gravy for the chicken.
- Can I use chicken breast?
- Thighs are much better for this dish as they stay moist during the long braise.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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