Senegalese Chicken Yassa

Chicken Yassa
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Marinated tender chicken thighs with sweet, salty and citrusy sauce is something universally accepted as delicious! We believe every chicken-lover should taste our Senegalese-inspired Chicken Yassa recipe for a chicken dinner with a difference! With a whole lot of caramelised onions, olives and peanut butter stock, this is certainly a new and exciting combination to try!

One of the simplest recipes that doesn’t require any unusual ingredients, this Senegalese classic is one of our favourite chicken dishes. I first tasted Yassa chicken back in London, in one of the Senegalese restaurants that my friend and I went to on a whim to try something different. It was an instant hit.

If I was to describe the dish, I’d say it tasted almost… French. Made with Dijon mustard, lots of onions and parsley, it shouldn’t be too surprising. It has elements of both Poulet Provencal and Poulet à la Moutarde.

Chicken Yassa

Chicken Yassa is a perfect dish for those who can’t handle too much heat. Don’t get me wrong, the dish is warming and comforting with all the mustard that goes in it, but its delicious flavour doesn’t depend on any chilli or any spices for that matter. It is all about mustard, parsley, lemon and sweet caramelised onions.


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How we Make our Chicken Yassa?

Start by getting all your ingredinets ready and weighed out. Then thinly slice the onions, finely chop the garlic. Finally chop parsley, including stalks and slice the olives into rounds.

Mix a tbsp of Dijon mustard, parsley and some salt and pepper. Slather the mixture all over the chicken thighs and leave to marinate for at least 15 minutes.

Once marinated place the chicken thighs under a preheated grill for 12-15 minutes until just cooked through. I like to line my baking tray with strong foil first to avoid having to scrub the baking tray. If you’re looking for a strong type of foil, I can definitely recommend Kirkland Signature one – it’s brilliant!

In the meantime, place the sliced onions, remaining tbsp of Dijon mustard, garlic and the juice of a lemon in a large bowl. Mix and set aside for 5 minutes.

Add 2 tbsp of olive oil to a large frying pan on low-medium heat. Add the onion mixture and a bay leaf, and cook for 10-15 minutes, stirring occasionally until softened and starting to brown lightly.

Chicken Yasse

At this stage, start cooking your rice following packet instructions. When the chicken is cooked, add the thighs to the onion pan. Mix 150ml of stock with the peanut butter. Pour it into the pan and leave to simmer on low heat for another 10 minutes allowing the sauce to thicken. Take off the heat and keep covered until your rice is cooked.

Just before serving, scatter the sliced green olives on top! Serve Yassa Chicken with rice and vegetables of your choice!


If you liked this recipe, please let us know in the comments below! For other chicken-based dishes, have a look at:

If you’re looking for a vegetarian West-African cuisine inspired recipe, here’s our West African Peanut & Butternut Squash Stew recipe.

Chicken Yassa

Senegalese Chicken Yassa

Marinated tender chicken thighs with sweet, salty and citrusy sauce is something universally accepted as delicious! We believe every chicken-lover should taste our Senegalese-inspired Chicken Yassa recipe for a chicken dinner with a difference! With a whole lot of caramelised onions, olives and peanut butter stock, this is certainly a new and exciting combination to try!
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dinner, Main Course
Cuisine Senegalese
Servings 3 -4 portions
Calories 528 kcal

Ingredients
 
 

  • 2 tbsp Dijon mustard
  • 5 g parsley finely chopped
  • 600 g chicken thighs boneless
  • 2 large brown onions thinly sliced
  • 1 lemon juice only
  • 2 cloves of garlic finely chopped
  • 1 bay leaf
  • 150 ml chicken or vegetale stock
  • 1 tbsp smooth peanut butter
  • 50 g pitted green olives sliced
  • rice to serve

Instructions
 

  • Mix a tbsp of Dijon mustard, parsley and some salt and pepper. Slather the mixture all over the chicken thighs and leave to marinate for at least 15 minutes.
  • Once marinated place the chicken thighs under a preheated grill for 12-15 minutes until just cooked through.
  • In the meantime, place the sliced onions, remaining tbsp of Dijon mustard, garlic and the juice of a lemon in a large bowl. Mix and set aside for 5 minutes.
  • Add 2 tbsp of olive oil to a large frying pan on low-medium heat. Add the onion mixture and a bay leaf, and cook for 10-15 minutes, stirring occasionally until softened and starting to brown lightly.
  • At this stage, start cooking your rice following packet instructions. When the chicken is cooked, add the thighs to the onion pan. Mix 150ml of stock with the peanut butter. Pour it into the pan and leave to simmer on low heat for another 10 minutes allowing the sauce to thicken. Take off the heat and keep covered until your rice is cooked.
  • Just before serving, scatter the sliced green olives on top! Serve Yassa Chicken with rice and vegetables of your choice!

Nutrition

Calories: 528kcalCarbohydrates: 57gProtein: 24gFat: 23gSaturated Fat: 6gTrans Fat: 1gCholesterol: 98mgSodium: 408mgPotassium: 443mgFiber: 3gSugar: 4gVitamin A: 278IUVitamin C: 13mgCalcium: 54mgIron: 2mg
Keyword African Chicken Recipe, African Mustard Chicken, Chicken with Peanut Butter Stock, Chicken Yassa, Chicken Yassa Recipe, Mustard And Olive Chicken, Mustard And Onion Chicken, Mustard Chicken, Mustard Chicken Recipe, Senegalese Chicken, Senegalese Chicken Recipe, Senegalese Yassa Chicken, West African Chicken Recipe, West African Mustard Chicken, Yassa Chicken, Yassa Chicken Recipe
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Chicken Yassa

2 Replies to “Senegalese Chicken Yassa”

  1. Pete O'Brien says: Reply

    5 stars
    Another winner! Wasn’t sure whether this would work, then wasn’t sure whether the olives would work….. both did.
    Despite all the different ingredients the taste of the chicken really comes through. Simple to make and really tasty

    1. Thanks Pete! I remember being just as sceptical when I first made it, but it’s a great dish!

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