Slow-Simmered Senegalese Chicken Yassa with Caramelized Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A tangy and spicy chicken stew slowly simmered with caramelized onions and mustard, capturing the classic flavors of Senegal. This african-inspired chicken ready in about 90 minutes pairs medium yellow onions, sliced thin, fresh lemon juice, tablespoons Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 2 pounds chicken thighs, bone-in and skin-on
• 4 medium yellow onions, sliced thin
• 1/3 cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 4 cloves garlic cloves, minced
• 3 tablespoons vegetable oil
• 1 scotch bonnet pepper, whole
• 1 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups white rice (for serving)

Instructions

1. Step 1: Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat. Add 4 sliced medium yellow onions and cook, stirring frequently, for 15 minutes until deeply caramelized and golden brown.
2. Step 2: In a large bowl, combine 2 pounds chicken thighs, 1/3 cup fresh lemon juice, 2 tablespoons Dijon mustard, 4 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Marinate for at least 30 minutes at room temperature.
3. Step 3: In a separate skillet, heat 1 tablespoon vegetable oil over medium-high heat. Brown the marinated chicken thighs on both sides for 3-4 minutes per side until golden but not fully cooked, then transfer to the pot with caramelized onions.
4. Step 4: Add 1 whole scotch bonnet pepper (do not pierce) and 1 cup chicken broth to the pot. Stir gently to combine and bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes until chicken is tender and sauce has thickened.
5. Step 5: Meanwhile, rinse 2 cups white rice and cook according to package instructions.
6. Step 6: Remove the scotch bonnet pepper before serving. Serve the chicken yassa hot over the cooked white rice, spooning extra sauce and caramelized onions on top.