Slow-Cooked Senegalese Chicken Yassa with Onions

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A tangy and savory Senegalese chicken dish marinated in lemon and caramelized onions, slowly cooked to tender perfection. This African-inspired chicken recipe, ready in about 85 minutes, pairs chicken thighs, yellow onions, 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.

Prep: 15 min Cook: 70 min Serves 4 African cuisine 380 cal/serving

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Ingredients

6 pieces chicken thighs
4 large, thinly sliced yellow onions
1/2 cup lemon juice
4 minced garlic cloves
2 tbsp Dijon mustard
4 tbsp olive oil
1 tsp freshly ground black pepper
1 1/2 tsp salt
1 cup chicken broth
2 bay leaves
1 whole (optional, for heat) scotch bonnet pepper

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Instructions

Step 1: In a large bowl, combine 1/2 cup lemon juice, 4 minced garlic cloves, 2 tbsp Dijon mustard, 1 tsp freshly ground black pepper, and 1 tsp salt. Add 6 chicken thighs and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
Step 2: Heat 4 tbsp olive oil in a large heavy skillet over medium heat. Add 4 large thinly sliced yellow onions and sauté for 15-20 minutes until deeply caramelized and soft, stirring occasionally to prevent burning.
Step 3: Remove the chicken from the marinade (reserve marinade) and brown the chicken thighs in the skillet with the onions over medium-high heat for 5 minutes per side until golden.
Step 4: Pour the reserved marinade and 1 cup chicken broth into the skillet with 2 bay leaves and 1 whole scotch bonnet pepper (if using). Bring to a simmer, cover, and reduce heat to low. Cook gently for 30-40 minutes until the chicken is tender and the sauce thickens slightly.
Step 5: Remove the bay leaves and scotch bonnet pepper before serving. Serve hot with steamed rice or couscous.