Poulet Yassa: Senegalese Chicken with Caramelised Onions & Lime

⏱ 90 min · Serves 4

Sticky, sweet-sharp onions melted down with lime and mustard, spooned over golden chicken thighs and fluffy rice. It's Senegal's most-loved dish for good reason — a long marinade does most of the work, and the pan does the rest.

Per serving: 785 kcal · 45.0g protein · 75.0g carbs · 34.0g fat

Ingredients

• 8 bone-in, skin-on chicken thighs (about 1.2kg)
• 4 large onions (about 900g), thinly sliced
• 6 tbsp lime juice (about 4 limes), plus wedges to serve
• 3 tbsp Dijon mustard
• 5 garlic cloves, crushed
• 1 tbsp finely grated ginger
• 2 tsp black pepper
• 1 chicken stock cube, crumbled
• 4 tbsp vegetable or peanut oil
• 2 bay leaves
• 1 Scotch bonnet chilli, whole and pricked (optional)
• 1 tbsp red wine vinegar
• 250ml chicken stock
• 1 tsp salt, plus more to taste
• 300g long-grain rice, to serve
• Handful pitted green olives (optional)

Method

1. In a large bowl mix the lime juice, mustard, garlic, ginger, black pepper, crumbled stock cube, 2 tbsp oil and 1 tsp salt. Add the chicken and all the sliced onions, toss thoroughly and marinate at least 1 hour, ideally overnight in the fridge.
2. Lift out the chicken and wipe most of the onion off it, reserving all the onions and marinade.
3. Heat the remaining 2 tbsp oil in a wide heavy pan or casserole over medium-high heat. Brown the chicken skin-side down for 6-7 minutes until deep golden, then turn for 3 minutes more. Set aside on a plate.
4. Tip the onions and all the marinade into the same pan with the bay leaves. Cook over medium heat, stirring often, for 20-25 minutes until collapsed, jammy and lightly caramelised — scrape up the sticky bits as you go.
5. Add the vinegar, stock, Scotch bonnet if using, and olives. Simmer 5 minutes.
6. Nestle the chicken back in skin-side up, cover loosely and simmer gently for 20-25 minutes until the chicken is cooked through and the onions are glossy. Uncover for the last 5 minutes to thicken.
7. Meanwhile cook the rice in salted water until tender, then drain and fluff.
8. Taste the onion sauce — it should be punchy and sweet-sour; add more lime or salt as needed. Discard the bay and chilli. Serve the chicken on rice, buried under onions, with lime wedges.