One-Pot Senegalese Chicken Yassa with Caramelized Onions

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A tangy and savory West African stew featuring marinated chicken cooked with caramelized onions and a bright lemon-mustard sauce. This Ethiopian-inspired chicken recipe, ready in about 90 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 520 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
• 3 large, thinly sliced yellow onions
• 1/2 cup fresh lemon juice
• 2 tbsp Dijon mustard
• 4, minced garlic cloves
• 3 tbsp vegetable oil
• 1 cup chicken broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 small, seeded and finely chopped (optional) scotch bonnet pepper
• 2 cups white rice
• 4 cups water

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1/2 cup fresh lemon juice, 2 tbsp Dijon mustard, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1 small finely chopped scotch bonnet pepper (optional) to create the marinade. Add 6 bone-in chicken thighs, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Step 2: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 3 large thinly sliced yellow onions and cook, stirring occasionally, for 20 minutes until deeply caramelized and golden brown, stirring down the sides to prevent burning.
3. Step 3: Remove onions from the pot and set aside. Increase heat to medium-high and add the marinated chicken thighs (reserve marinade). Brown chicken for 5 minutes on each side until golden.
4. Step 4: Return the caramelized onions to the pot with the chicken. Pour in 1 cup chicken broth and the reserved marinade. Reduce heat to low, cover, and simmer gently for 35 minutes until chicken is cooked through and tender, and sauce has thickened.
5. Step 5: Meanwhile, rinse 2 cups white rice under cold water until water runs clear. In a separate pot, bring 4 cups water to a boil, add 1/2 tsp salt, then stir in rice. Cover, reduce heat to low, and cook for 18 minutes until fluffy.
6. Step 6: Serve the chicken yassa over the steamed white rice, spooning extra sauce and onions on top for a bright, savory finish.