Slow-Simmered Senegalese Chicken Yassa with Mustard and Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A tangy and richly flavored chicken stew featuring caramelized onions and a sharp mustard marinade, slow-cooked to tender perfection. This african-inspired chicken ready in about 90 minutes pairs bone-in chicken thighs, large, thinly sliced yellow onions, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, 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: 20 min Cook: 70 min Serves 6 African cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 3 tbsp Dijon mustard, 1/4 cup fresh lemon juice, 4 minced garlic cloves, 1 tsp black pepper, and 1 1/2 tsp salt. Add 6 bone-in chicken thighs and toss thoroughly, coating each piece. Cover and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
  2. Step 2: Heat 4 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Remove chicken from marinade (reserve marinade) and brown the thighs for about 5 minutes per side until golden, then set aside.
  3. Step 3: In the same pot, add 4 large thinly sliced yellow onions and cook over medium-low heat, stirring frequently, for about 15 minutes until deeply caramelized and fragrant.
  4. Step 4: Return the chicken to the pot with the caramelized onions. Pour in the reserved marinade and 1 cup chicken broth, add 2 bay leaves and 1 whole scotch bonnet pepper (if using). Bring to a simmer, cover, and cook on low heat for 45 minutes until chicken is tender and sauce has thickened.
  5. Step 5: Remove bay leaves and scotch bonnet pepper before serving. Serve hot over steamed white rice or couscous.

Frequently asked questions

How long does Slow-Simmered Senegalese Chicken Yassa with Mustard and Onions take to make?

Total time is about 90 minutes (20 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Senegalese Chicken Yassa with Mustard and Onions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Slow-Simmered Senegalese Chicken Yassa with Mustard and Onions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Senegalese Chicken Yassa with Mustard and Onions for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Senegalese Chicken Yassa with Mustard and Onions?

African chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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