Chicken Yassa (Senegalese Braised Chicken with Caramelized Onions)

seriouseats.com

Darwin

subheading: For Marinating the Chicken:

2 pounds (900g) bone-in, skin-on chicken legs

½ cup (120ml) fresh lemon juice, from about 2 large lemons

½ small (6-ounce; 170g) yellow onion, diced

1 tablespoon (15ml) fresh lime juice, from about 1 lime

1 tablespoon (15ml) neutral oil, such as vegetable or peanut oil

1 Scotch bonnet or habanero pepper, stemmed and finely chopped

1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

subheading: For the Yassa:

1 tablespoon (15ml) neutral oil, such as vegetable or peanut oil

3 medium (8-ounce; 225g) yellow onions, thinly sliced

3 medium cloves garlic (15g), minced

1 teaspoon (5ml) Dijon mustard (optional)

3 cups (710ml) homemade chicken stock or store-bought low-sodium broth

1 whole Scotch bonnet or habanero pepper, pierced with a fork

1 bay leaf

Kosher salt and freshly ground black pepper

Cooked long- or medium-grain rice, couscous, or fonio, for serving

Lime or lemon wedges, for serving

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer