Braised Senegalese Chicken Yassa with Caramelized Onions

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A tangy and savory chicken dish featuring slow-braised chicken thighs in a lemon-onion marinade, characteristic of Senegalese home cooking. This Ethiopian-inspired chicken recipe, ready in about 80 minutes, pairs bone-in chicken thighs, yellow onions, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 4 large, thinly sliced yellow onions
• 1/2 cup fresh lemon juice
• 4, minced garlic cloves
• 2 tbsp Dijon mustard
• 3 tbsp vegetable oil
• 1 cup chicken broth
• 1 tsp black pepper
• 1 1/2 tsp salt
• 2 bay leaves
• 1, whole (optional) scotch bonnet pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1/2 cup fresh lemon juice, 4 minced garlic cloves, 2 tbsp Dijon mustard, 1 tsp black pepper, and 1 1/2 tsp salt. Add 6 bone-in chicken thighs and toss to coat. Marinate covered in the refrigerator for at least 2 hours or overnight for best flavor.
2. Step 2: Heat 3 tbsp vegetable oil in a large heavy skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and sear thighs skin-side down for 5-6 minutes until golden brown and crisp. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside.
3. Step 3: In the same skillet, add 4 large thinly sliced yellow onions and 2 bay leaves. Sauté over medium heat for about 15 minutes, stirring occasionally, until onions are deeply caramelized and fragrant.
4. Step 4: Pour the reserved marinade and 1 cup chicken broth into the skillet with the onions. Add 1 whole scotch bonnet pepper for heat if desired. Bring to a simmer, then return the chicken thighs to the pan, skin-side up.
5. Step 5: Cover and braise over low heat for 30-40 minutes until chicken is tender and cooked through, and the sauce has thickened slightly to coat the chicken. Remove bay leaves and scotch bonnet before serving.