Tangy Senegalese Chicken Yassa with Braised Onions and Habanero
Experience the vibrant flavors of Senegal with this exquisite Chicken Yassa recipe. This dish features succulent, braised chicken thighs, marinated in zesty lime juice and spicy habanero, harmoniously balanced with sweet, caramelized onions. Perfect for serving over fluffy rice or couscous, this dish not only delights your palate with its complex combination of heat and acidity but also brings an exotic flair to your table. Adapted for easier ingredient access in the U.S., this recipe ensures that you can relish a taste of West Africa in the comfort of your own kitchen.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Peanut oil
4 tablespoons (divided)
Lime zest
3 tablespoons (grated)
Lime juice
6 tablespoons (freshly squeezed)
Habanero pepper
1 (seeded and minced)
Kosher salt
to taste
Fresh ground pepper
to taste
Chicken bouillon concentrate
2 teaspoons
Chicken thighs
2 lbs (skin-on and bone-in)
Yellow onions
3 medium (halved and thinly sliced)
Chives
to serve (finely chopped)
Instructions
1
In a spacious mixing bowl, combine 3 tablespoons of peanut oil, lime zest, minced habanero, kosher salt, and freshly ground black pepper. Set aside 2 teaspoons of this mixture for later use. Mix in lime juice, chicken bouillon concentrate, and 1/4 cup of water to create a marinade.
2
Add the chicken thighs and sliced onions to the marinade, tossing to coat evenly. Cover and let it marinate at room temperature for one hour, or refrigerate for up to two hours, stirring occasionally to infuse flavors.
3
Remove the chicken from the marinade and pat it dry with paper towels. Strain the onions from the marinade using a colander set over a large bowl, reserving both the marinade and onions.
4
In a large Dutch oven, heat the remaining 1 tablespoon of peanut oil over medium-high heat until shimmering. Place the chicken in the pot, skin-side down, and cook until browned for about 4 minutes. Carefully transfer the chicken to a plate and discard excess fat from the pot, leaving only 1 tablespoon.
5
Return the pot to medium heat, adding the sautéed onions with 1/4 cup of water. Scrape up any browned bits stuck to the bottom, and cover the pot. Cook, stirring occasionally, for 15 to 20 minutes until the onions soften and turn golden brown.
6
Stir the reserved marinade into the onions and nestle the browned chicken thighs, skin-side up, back into the pot. Pour any collected juices from the plate over the chicken. Reduce heat to medium-low, cover the pot, and cook for another 25 minutes, gently stirring occasionally until the chicken is cooked through.
7
Once the chicken is tender, transfer it to a serving platter. Off the heat, incorporate the reserved oil-zest mixture into the onion sauce, tasting to adjust for seasoning with salt and pepper. Spoon the onions and sauce generously around the chicken and garnish with finely chopped chives before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tangy Senegalese Chicken Yassa?
Tangy Senegalese Chicken Yassa is a traditional West African dish featuring chicken braised with a generous amount of caramelized onions, lime juice, and spicy habanero peppers.
How long should I marinate the chicken for this recipe?
The chicken should be marinated for at least one hour at room temperature or up to two hours in the refrigerator for the best flavor infusion.
What type of chicken cut is best for Chicken Yassa?
This recipe recommends using 2 lbs of skin-on, bone-in chicken thighs to ensure the meat remains succulent and flavorful during the braising process.
Can I substitute the peanut oil?
Yes, if you have a peanut allergy or do not have peanut oil, you can substitute it with another high-smoke-point oil like vegetable, canola, or grapeseed oil.
Is this Chicken Yassa recipe very spicy?
The recipe includes one seeded and minced habanero pepper, which provides a significant kick, though the heat is balanced by the sweetness of the caramelized onions.
How many onions are needed for this dish?
The recipe requires three medium yellow onions, which should be halved and thinly sliced to create the characteristic braised onion sauce.
What is the purpose of the lime zest in the marinade?
The lime zest provides a bright, aromatic citrus flavor that complements the acidity of the lime juice and helps cut through the richness of the chicken.
What sides go well with Senegalese Chicken Yassa?
It is traditionally served over fluffy white rice or couscous to soak up the tangy onion sauce.
Do I need a Dutch oven to make this recipe?
A large Dutch oven is recommended because it retains heat well for braising, but any large, heavy-bottomed pot with a lid will work.
How do I brown the chicken properly?
Heat 1 tablespoon of oil over medium-high heat and cook the chicken skin-side down for about 4 minutes until the skin is golden and crispy.
What should I do with the marinade after soaking the chicken?
Strain the onions from the marinade and reserve both; the onions are sautéed and the liquid is later added back to the pot to form the braising sauce.
Can I use chicken breasts instead of thighs?
While you can use breasts, they may dry out more easily during the 25-minute braising time compared to bone-in thighs.
How long do the onions need to cook?
The onions should be sautéed for 15 to 20 minutes until they soften and reach a golden brown color.
What is the role of chicken bouillon concentrate in this recipe?
The bouillon concentrate adds an extra layer of savory depth and saltiness to the marinade and final sauce.
How do I prepare the habanero pepper?
The habanero should be seeded and minced finely. It is recommended to wear gloves when handling hot peppers to avoid skin irritation.
Can I marinate the chicken overnight?
It is not recommended to marinate overnight because the high acid content from the lime juice can begin to break down the protein fibers, affecting the texture.
What is the final garnish for the dish?
The dish is finished with a garnish of finely chopped chives and a drizzle of the reserved oil-zest mixture.
How do I prevent the onions from burning?
The recipe suggests adding 1/4 cup of water to the onions and stirring occasionally while scraping the bottom of the pot to prevent sticking.
Is this recipe gluten-free?
The main ingredients are naturally gluten-free, but you should verify that your chicken bouillon concentrate is certified gluten-free.
What does 'braised' mean in this recipe?
Braising involves first searing the chicken and then cooking it slowly in a covered pot with a small amount of liquid and aromatics.
How many servings does this recipe make?
Based on 2 lbs of chicken thighs, this recipe typically serves 4 people.
Can I use lime juice from a bottle?
Freshly squeezed lime juice is highly recommended for this recipe to achieve the vibrant, authentic citrus flavor characteristic of Yassa.
What if I cannot find a habanero pepper?
You can substitute with a Scotch bonnet pepper, which has a similar heat level, or a Jalapeño for a much milder version.
Is the chicken skin removed before serving?
No, the skin is kept on for flavor and browning, though it will soften during the braising process.
Can I use red onions instead of yellow onions?
Yellow onions are preferred for their sweetness when caramelized, but red onions can be used if you prefer a slightly different flavor profile.
What is the total cooking time for the chicken?
After browning for 4 minutes, the chicken is braised in the onion mixture for an additional 25 minutes until cooked through.
Do I need to add extra salt?
The recipe calls for kosher salt to taste, but remember that the bouillon concentrate also adds saltiness, so taste before adding more.
What is the texture of the sauce?
The sauce is thick and chunky, consisting mostly of soft, jammy caramelized onions and the concentrated marinade.
How do I incorporate the lime zest at the end?
A small portion of the oil-zest mixture is reserved at the start and stirred into the sauce off the heat just before serving to provide a fresh burst of flavor.
Why is water added to the marinade?
A small amount of water (1/4 cup) helps to dissolve the bouillon and create enough volume for the marinade to coat all the ingredients evenly.