Slow-Simmered Senegalese Chicken Yassa with Tangy Lemon-Onion Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A fragrant chicken stew marinated and simmered in a vibrant lemon and caramelized onion sauce, capturing the essence of Senegalese Teranga hospitality. This african-inspired chicken ready in about 70 minutes blends bone-in chicken thighs, fresh lemon juice, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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
• 1/2 cup fresh lemon juice
• 3 tbsp vegetable oil
• 4 large, thinly sliced yellow onions
• 6, minced garlic cloves
• 2 tbsp Dijon mustard
• 1/4 cup dry white wine
• 2 cups chicken broth
• 1, whole (optional) scotch bonnet pepper
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: In a large bowl, combine 1/2 cup fresh lemon juice, 2 tbsp Dijon mustard, 6 minced garlic cloves, 2 tsp salt, and 1 tsp black pepper. Add 6 bone-in chicken thighs and marinate for at least 2 hours or overnight in the refrigerator.
2. Step 2: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Remove chicken from marinade (reserve marinade) and brown chicken pieces for 5-6 minutes per side until golden and crisp. Transfer chicken to a plate.
3. Step 3: In the same pot, add 4 large thinly sliced yellow onions and sauté for 12 minutes, stirring occasionally, until deeply caramelized and softened.
4. Step 4: Pour in the reserved marinade, 1/4 cup dry white wine, and 2 cups chicken broth. Add 1 whole scotch bonnet pepper (optional for heat). Stir to combine and bring to a simmer.
5. Step 5: Return the browned chicken thighs to the pot, cover, reduce heat to low, and simmer gently for 35-40 minutes until chicken is cooked through and tender, and the sauce thickens slightly.
6. Step 6: Remove the scotch bonnet pepper. Adjust seasoning with salt and black pepper if needed. Garnish with 2 tbsp chopped fresh parsley before serving over steamed white rice.