Senegalese Chicken Yassa with Rice

Chicken marinated in lemon, mustard and chile, then braised in a mountain of slow-cooked onions until it's sweet, tangy and deeply savory. Senegal's classic over fluffy rice.

Ingredients

• 2 lb boneless chicken thighs
• 4 large onions (about 2 lb), thinly sliced
• 3 lemons, juiced
• 4 garlic cloves, minced
• 1 jalapeño or ½ Scotch bonnet, minced
• 1 cup chicken broth
• ⅓ cup green olives (optional)
• 1½ cups rice

From your pantry: ¼ cup oil, 3 tbsp Dijon mustard, 1 tbsp white vinegar, 1 tsp dried thyme, 2 bay leaves, 1½ tsp salt, 1 tsp black pepper.

Instructions

1. Mix the lemon juice, mustard, garlic, chile, vinegar, thyme, salt and pepper in a big bowl. Add the chicken and onions and toss well. Marinate at least 1 hour, or up to overnight in the fridge.
2. Lift the chicken out of the marinade, letting it drip. Heat 2 tbsp oil in a Dutch oven over medium-high and brown the chicken on both sides, 4 to 5 minutes per side. Move to a plate.
3. Add the remaining oil and the onions, holding back the liquid in the bowl. Cook over medium, stirring, until soft and golden, 15 to 20 minutes.
4. Pour in the reserved marinade, the broth and bay leaves, nestle in the chicken and add the olives. Cover and simmer on low until the chicken is tender and 175°F inside and the sauce is jammy, 20 to 25 minutes. Cook the rice meanwhile.
5. Taste the sauce for salt and lemon, then spoon the chicken and onions over the rice.

Tip: Patience with the onions makes the dish. They should melt and turn golden before the marinade goes back in.

Nutrition per serving

Good for

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