Senegalese Poulet Yassa: Caramelized Onion and Lemon Chicken for Busy Weeknights

In a large bowl, whisk together the lemon juice, mustard, garlic, salt and pepper. Add the chicken and the sliced onions and toss to coat. Marinate at least 30 minutes on the counter, or overnight in the fridge for the best flavor.

Serves 4

Ingredients

• 8 bone-in, skin-on chicken thighs (about 3 lb / 1.4 kg)
• 4 large yellow onions, thinly sliced (about 8 cups)
• 1/2 cup fresh lemon juice (3 to 4 lemons)
• 3 tbsp Dijon mustard
• 4 cloves garlic, minced
• 1 habanero or Scotch bonnet chili, left whole
• 2 bay leaves
• 1/3 cup peanut or vegetable oil
• 1 1/2 tsp fine sea salt
• 1 tsp freshly ground black pepper
• 1 cup low-sodium chicken broth
• Cooked white rice, to serve

Instructions

1. In a large bowl, whisk together the lemon juice, mustard, garlic, salt and pepper. Add the chicken and the sliced onions and toss to coat. Marinate at least 30 minutes on the counter, or overnight in the fridge for the best flavor.
2. Lift the chicken out of the marinade and pat the skin dry. Keep the onions and marinade in the bowl.
3. Heat the oil in a large Dutch oven over medium-high. Sear the chicken skin side down for 5 to 6 minutes until deeply golden, then flip and sear 3 minutes more. Transfer to a plate.
4. Add the onions and all of the marinade to the pot. Cook over medium heat, stirring often, for 12 to 15 minutes until the onions are soft, sweet and golden and the liquid has cooked down.
5. Return the chicken to the pot, nestling it into the onions. Add the broth, bay leaves and the whole chili. Cover and simmer over low heat for 25 minutes until the chicken is tender and cooked through.
6. Uncover and simmer 5 minutes more to thicken the sauce slightly. Remove the bay leaves and whole chili, then taste and adjust salt and lemon.
7. Serve the chicken and a generous spoonful of onions over rice with the sauce poured over.
8. Make-ahead tip: yassa tastes even better on day two. Cool and refrigerate for up to 4 days or freeze for 3 months; reheat gently on the stove with a splash of broth.
9. Poulet yassa comes from the Casamance region of southern Senegal, where the sharp trio of lemon, onion and mustard shows the fingerprints of French influence on West African cooking. It is the dish Senegalese cooks reach for when guests are coming because it needs little attention once it is in the pot, which makes it equally suited to a hectic school-night table.

Nutrition (estimated, per serving)

• Calories: 520 kcal
• Protein: 38g
• Fat: 34g
• Carbohydrates: 16g
• Fiber: 3g
• Sugar: 7g
• Sodium: 780mg