Senegalese Chicken Yassa Recipe (Lemon Onion Chicken)
Marinate chicken in lemon juice, mustard and onion, sear until charred, then cook it slowly with a mountain of caramelised onions and scotch bonnet.
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Ingredients
- 3 Chicken leg quarters (leg and thigh)
- 3 Chicken breast halves (bone-in)
- 5 Balls of onions (about 2 pounds) (peeled, halved, and thinly sliced)
- 1 Habanero or scotch bonnet pepper
- ½ Cup fresh lemon juice
- ¼ Cup canola oil or olive oil
- 2 Tablespoons Dijon mustard
- 4 Medium garlic cloves, crushed
- ½ Teaspoon salt
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp cooking oil ((olive, canola, or grape seed))
- 1½ Cups low-salt chicken broth ((I recommend Swanson’s))
- 1 Cup of garnished pitted green olives, sliced
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