Chicken Yassa

Yassa is a tangy, caramelised onion and lemon sauce that's a cornerstone of Senegalese cuisine. Chicken yassa (yassa poulet) is the most popular version — marinated, grilled, then simmered in the onion sauce.

Ingredients

• 1 whole chicken (cut into pieces)
• 6 large onions (sliced into rings)
• Juice of 4 lemons
• 2 tablespoons Dijon mustard
• 1 dozen green olives
• 2 tablespoons vinegar
• 3 tablespoons vegetable oil
• Salt and pepper
• White rice for serving

Directions

1. Marinate chicken pieces in lemon juice, mustard, salt, and pepper for at least 4 hours (overnight is best).
2. Slice 6 large onions into rings.
3. Grill or pan-fry the marinated chicken until golden brown on both sides.
4. In a large pot, heat oil and cook the onions over medium heat for 20-25 minutes until deeply caramelised and golden.
5. Add the marinade liquid, olives, and a splash of vinegar.
6. Nestle the grilled chicken into the onions.
7. Cover and simmer for 20 minutes until chicken is fully cooked.
8. Serve over white rice.