Stewed Senegalese Chicken Yassa with Caramelized Onions

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A tangy and savory chicken dish from Senegal featuring marinated chicken stewed with caramelized onions and mustard, served with fluffy white rice. This Ethiopian-inspired chicken recipe, ready in about 75 minutes, pairs chicken thighs, bone-in and skin-on, yellow onions, thinly sliced, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 chicken thighs, bone-in and skin-on
• 4 medium yellow onions, thinly sliced
• 1/2 cup fresh lemon juice
• 2 tbsp Dijon mustard
• 4 garlic cloves, minced
• 1/4 cup vegetable oil
• 1 cup chicken broth
• 2 tsp salt
• 1 tsp black pepper
• 1 scotch bonnet pepper, whole (optional)
• 2 cups white rice
• 4 cups water (for rice)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 6 chicken thighs, 1/2 cup fresh lemon juice, 2 tbsp Dijon mustard, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Marinate covered in the refrigerator for at least 2 hours or overnight for best flavor.
2. Step 2: Heat 1/4 cup vegetable oil in a large heavy-bottomed pan over medium heat. Remove chicken from marinade (reserve marinade) and sear chicken thighs skin-side down until golden brown, about 5-6 minutes per side. Remove and set aside.
3. Step 3: In the same pan, add 4 thinly sliced yellow onions and 1 tsp salt. Sauté over medium-low heat for 15 minutes, stirring occasionally until the onions are deeply caramelized and fragrant.
4. Step 4: Return the chicken to the pan with the caramelized onions. Pour in 1 cup chicken broth and the reserved marinade. Add 1 whole scotch bonnet pepper (optional for heat). Cover and simmer on low heat for 30-40 minutes until the chicken is tender and cooked through.
5. Step 5: Meanwhile, rinse 2 cups white rice under cold water until water runs clear. Bring 4 cups water and a pinch of salt to a boil in a medium pot. Add rice, reduce to low heat, cover, and cook for 18 minutes until water is absorbed and rice is fluffy.
6. Step 6: Remove the scotch bonnet pepper before serving. Plate the chicken yassa over the white rice, spooning extra sauce and caramelized onions on top for a bright, tangy, and comforting meal.