Senegalese
Senegalese Chicken Yassa with Caramelized Onions and Lime
Chicken marinates with onions, citrus, mustard, chile, garlic, and ginger, then braises until the onions turn sweet, tangy, and sauce-like.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbMake AheadComfort Food
At a Glance
- Time
- 1 hr 20 mins
- Serves
- 4 to 6
- Cost
- Medium
- Cuisine
- Senegalese
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Combine the onions, garlic, ginger, lime juice, vinegar, mustard, chile, black pepper, bay leaf, and a generous pinch of salt in a bowl. Add the chicken and toss well, then marinate at least 4 hours or overnight so the onions soften and the chicken takes on the citrus.
- Lift the chicken out of the marinade and pat it fairly dry. Brown it in the oil over medium-high heat until golden on both sides, then transfer it to a plate. Reserve all of the marinade.
- Add the marinated onions and their liquid to the pot and cook over medium heat until the onions collapse and begin to caramelize, 15 to 20 minutes.
- Return the chicken to the pot, add the stock, cover, and simmer gently for 25 to 30 minutes until the chicken is tender and the onions become a loose sauce. Uncover for the last few minutes if it needs to reduce.
- Taste for salt and lime, then serve over rice with plenty of onions spooned on top. The finished dish should be tangy, glossy, and onion-rich.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free as written. The dish is all about onions, citrus, and pepper, so it stays flexible with whatever rice you serve underneath.