Entree: Gambia – Yassa (Onion and Lemon Yassa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 3 lb bone-in chicken pieces (about 6–8 pieces total; thighs and drumsticks preferred)
- 1/2 cup (120 ml) fresh lemon juice (about 3–4 lemons)
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) Dijon mustard or coarse brown mustard
- 1 tbsp (15 ml) tomato paste
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 small Scotch bonnet or habanero peppers, seeded and finely chopped (adjust to heat preference)
- 2 large onions, very thinly sliced (about 12 oz)
- 2 cloves garlic, minced
- 1/4 cup (60 ml) chicken stock or water
- 2 bay leaves
- 1 tsp dried thyme or 2 sprigs fresh thyme
- 2 tbsp (30 ml) white vinegar (optional, for extra tang)
- 2 tbsp (30 ml) unsalted butter or additional oil for frying the onions
- 1/4 cup chopped fresh parsley or cilantro, for garnish
- Cooked white rice, for serving

Show original ingredient measurements

- 3 lb (1.36 kg) bone-in chicken pieces (about 6–8 pieces total; thighs and drumsticks preferred)
- 1/2 cup (120 ml) fresh lemon juice (about 3–4 lemons)
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) Dijon mustard or coarse brown mustard
- 1 tbsp (15 ml) tomato paste
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 small Scotch bonnet or habanero peppers, seeded and finely chopped (adjust to heat preference)
- 2 large onions, very thinly sliced (about 12 oz / 340 g)
- 2 cloves garlic, minced
- 1/4 cup (60 ml) chicken stock or water
- 2 bay leaves
- 1 tsp (2 g) dried thyme or 2 sprigs fresh thyme
- 2 tbsp (30 ml) white vinegar (optional, for extra tang)
- 2 tbsp (30 ml) unsalted butter or additional oil for frying the onions
- 1/4 cup (15 g) chopped fresh parsley or cilantro, for garnish
- Cooked white rice, for serving

Instructions

1. In a large bowl combine the lemon juice, oil, mustard, tomato paste, salt, pepper, chopped Scotch bonnet, and minced garlic to form the marinade.
2. Add the chicken pieces to the marinade, turning to coat thoroughly. Cover and refrigerate to marinate at least 2 hours, preferably overnight for deeper flavor.
3. Remove the chicken from the marinade (reserve the marinade). In a large heavy skillet or Dutch oven, brown the chicken pieces over medium-high heat in a little oil until golden on all sides, working in batches if needed; transfer browned chicken to a plate.
4. Add butter or oil to the same pan and lower heat to medium. Add the thinly sliced onions and cook slowly, stirring frequently, until deeply softened and caramelized, about 20–30 minutes. Add a splash of water or a tablespoon of reserved marinade if the onions begin to stick.
5. Return the browned chicken to the pan with the caramelized onions. Pour in the reserved marinade, chicken stock, bay leaves, and thyme; add the white vinegar if using.
6. Bring to a simmer, cover, and cook gently until the chicken is cooked through and tender, about 25–30 minutes. Spoon cooking liquid over the chicken occasionally to baste.
7. Taste the sauce and adjust seasoning with salt, lemon juice or vinegar for brightness and salt as needed. Remove bay leaves.
8. Serve chicken Yassa over steamed white rice and garnish with chopped parsley or cilantro.