Entree: Niger – Yassa Chicken (Chicken marinated and slowly braised in a tangy onion, lemon, and mustard sauce)

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 55 min

Additional 3 hrs

Total 3 hrs 15 min

Ingredients

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

- 4 bone-in chicken thighs, approx. 6 oz each (about 1.5 lb total)
- 4 large yellow onions, thinly sliced (about 1.25 lb)
- 1/2 cup (120 ml) fresh lemon juice (from about 3–4 lemons)
- 2 tbsp (30 ml) Dijon mustard
- 3 tbsp (45 ml) vegetable oil or peanut oil
- 4 cloves garlic, minced (about 0.42 oz)
- 1 scotch bonnet or habanero pepper, whole or slit (optional)
- 1 cup (240 ml) low-sodium chicken stock
- 2 bay leaves
- 1 tsp sugar
- 1 1/2 tsp kosher salt, adjusted to taste
- 1 tsp freshly ground black pepper
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) neutral oil for browning
- Cooked white rice, for serving (optional)

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each (about 1.5 lb / 680 g total)
- 4 large yellow onions, thinly sliced (about 1.25 lb / 570 g)
- 1/2 cup (120 ml) fresh lemon juice (from about 3–4 lemons)
- 2 tbsp (30 ml) Dijon mustard
- 3 tbsp (45 ml) vegetable oil or peanut oil
- 4 cloves garlic, minced (about 12 g)
- 1 scotch bonnet or habanero pepper, whole or slit (optional)
- 1 cup (240 ml) low-sodium chicken stock
- 2 bay leaves
- 1 tsp (5 g) sugar
- 1 1/2 tsp (9 g) kosher salt, adjusted to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) neutral oil for browning
- Cooked white rice, for serving (optional)

Instructions

Gram weights below are shown as approximate US weights.

1. In a large bowl combine lemon juice, Dijon mustard, 3 tbsp (45 ml) oil, minced garlic, white vinegar, 1 tsp black pepper, 1 tsp sugar, and 1 tsp salt. Whisk until uniform to make the marinade.
2. Add the chicken thighs to the marinade, turning to coat. Cover and refrigerate at least 3 hours or overnight for best flavor.
3. Reserve the marinade, then remove chicken from bowl and pat dry. Heat 2 tbsp (30 ml) neutral oil in a large heavy skillet over medium-high heat. Brown chicken on both sides, about 4–5 minutes per side; transfer browned pieces to a plate.
4. In the same skillet reduce heat to medium and add the sliced onions. Cook slowly, stirring occasionally, until onions are very soft and beginning to caramelize, about 20–25 minutes. Add a splash of stock if onions begin to stick.
5. Stir the reserved marinade and pour it over the caramelized onions. Add bay leaves, scotch bonnet (if using), and the remaining 1 cup (240 ml) chicken stock. Bring to a simmer.
6. Return browned chicken to the skillet, nestling pieces into the onion mixture. Cover, reduce heat to low, and simmer gently until chicken is cooked through and sauce has reduced, about 25–30 minutes.
7. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Remove bay leaves and scotch bonnet before serving if left whole.
8. Serve Yassa Chicken spooned over steamed rice to soak up the tangy onion sauce.

1. In a large bowl combine lemon juice, Dijon mustard, 3 tbsp (45 ml) oil, minced garlic, white vinegar, 1 tsp (2 g) black pepper, 1 tsp (5 g) sugar, and 1 tsp (5 g) salt. Whisk until uniform to make the marinade.
2. Add the chicken thighs to the marinade, turning to coat. Cover and refrigerate at least 3 hours or overnight for best flavor.
3. Reserve the marinade, then remove chicken from bowl and pat dry. Heat 2 tbsp (30 ml) neutral oil in a large heavy skillet over medium-high heat. Brown chicken on both sides, about 4–5 minutes per side; transfer browned pieces to a plate.
4. In the same skillet reduce heat to medium and add the sliced onions. Cook slowly, stirring occasionally, until onions are very soft and beginning to caramelize, about 20–25 minutes. Add a splash of stock if onions begin to stick.
5. Stir the reserved marinade and pour it over the caramelized onions. Add bay leaves, scotch bonnet (if using), and the remaining 1 cup (240 ml) chicken stock. Bring to a simmer.
6. Return browned chicken to the skillet, nestling pieces into the onion mixture. Cover, reduce heat to low, and simmer gently until chicken is cooked through and sauce has reduced, about 25–30 minutes.
7. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Remove bay leaves and scotch bonnet before serving if left whole.
8. Serve Yassa Chicken spooned over steamed rice to soak up the tangy onion sauce.