This is the kind of chicken you’ll want to make on repeat. Yassa Chicken is citrusy, savory, a little sweet from the onions, and packed with slow-cooked flavor. Just a few pantry staples, one good simmer, and you’ve got magic in a pot.

Poulet Yassa or Senegalese Yassa chicken

Ingredients for Yassa Chicken

Chicken bouillon cube: Deepens the savory base
Chicken: The star of the dish
Onions: Thinly sliced for the marinade and caramelized topping
Lemon juice: Adds a tangy kick to the marinade
Lemon wedges: For garnish
Garlic: Adds rich, earthy flavor
Salt & pepper: Essential seasoning
Oil: Olive or canola for cooking
Bay leaves: For a subtle, aromatic depth
Green olives: Add sweetness and a briny bite
Dijon mustard: Brings sharp, tangy flavor

Keesha’s Tips & Tricks

Sear in Batches: Give your chicken room to brown properly. If you crowd the pan, it’ll steam instead of sear. I always do it in batches, especially when cooking for guests.
Let It Soak Overnight:
I marinate my chicken the night before in lemon, garlic, and onion. The flavors go deep, and the chicken turns out juicy.
Go for Bone-In: Thighs or drumsticks are my go-to. They’re juicy, flavorful, and hold up beautifully whether I’m simmering or roasting. Boneless works in a pinch, but bone-in brings that rich, home-cooked taste.
Caramelize Those Onions: Don’t rush the onions; let them cook low and slow until golden and sweet. It builds a deep flavor base that ties the whole dish together.

Yassa Chicken Variations

Try fish instead: Use cod, tilapia, or salmon as a tasty swap for chicken
Add veggies: Toss in green bell peppers or tomatoes for extra flavor
Switch onions: Try red or Vidalia onions for a different taste
Add white wine: A splash in the sauce adds tang
Make it spicy: Mix in cayenne or red pepper flakes

Side Dishes

White Rice: The classic and traditional pairing
Couscous: Light, fluffy, and great for soaking up sauce
Potatoes: Boiled or mashed for a hearty option
Salad: Fresh and crisp to balance the rich flavors
Bread: Crusty bread, pita, or naan are perfect for dipping in the sauce

What Dessert to Serve after Yassa Chicken?

Baklava: Sweet, nutty, and syrupy for a rich finish
Vanilla Ice Cream: Light and creamy to balance the bold flavors of the main dish

How to Store Yassa Chicken

Yassa Chicken is great for leftovers or meal prep. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat gently on the stove with a splash of water or broth, or microwave in short bursts, stirring to keep it tender and flavorful.

FAQs about Poulet Yassa Skewers

Not always! Traditional Poulet Yassa isn’t always spicy, but many versions add chili or Scotch bonnet for heat. Feel free to adjust or skip the spice based on your taste.

A splash of broth or a tiny pinch of sugar will soften the sharpness. Taste as you go; it’s all about balance, especially when you’re cooking for a crowd.

More Delicious Dishes

Love this dish? Try Thieboudienne Rouge for a rich, tomato-based rice and fish meal, or switch things up with tangy Yassa Chicken Skewers. Craving something creamy? Chicken Mafé is a peanut-based stew that’s full of comforting flavor.

Traditional Senegalese Yassa Chicken

Keesha

Juicy chicken, caramelized onions, and lots of citrusy flavor. This West African classic is simple, bold, and so good. Perfect for cozy nights or impressing friends.

5 from 3 votes

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Prep Time 3

Cook Time 45

Total Time 3 45

Course Main Course

Cuisine African

Servings

Calories 217 kcal

Ingredients

FOR THE YASSA:

5 pieces Chicken leg or chicken breast
4 Onion peeledand thinly sliced
1 cup Chicken broth low-salt
1 tablespoon Olive oil
4 Bay leaves
½ Lemon cut in wedges
1 cup Green olives pitted

FOR THE MARINADE:

2 tablespoons Dijon mustard
½ cup Lemon juice
3 cloves Garlic crushed
½ teaspoon Salt
½ teaspoon Ground black pepper
¼ cup Olive oil
1 Chicken stock cube

Instructions

FRY THE CHICKEN AND CARAMELIZE THE ONIONS:

First, mix all the ingredients for the marinade. Then take a large bowl, combine the chicken, marinade, and onions, and put it in a large bowl.
Mix it well together, cover the bowl with plastic wrap, and marinate it in the fridge for at least 3 hours or, preferably, overnight.
Then, take a large pot and heat 1 tablespoon of oil over medium heat.
Next, take the marinated chicken pieces and fry them for five minutes on both sides until golden brown.
Once nicely browned, transfer the chicken pieces to a plate and keep them aside. Keep the chicken fat in the pot to caramelize the onions.
Fry the onions in the pot and cook for a few minutes, about 6 to 10 minutes. Add a part of the reminding marinade, cover it up and reduce the flame to medium-low. Make sure to stir the onion until they start to caramelize occasionally.
Place the chicken pieces back into the pot. Now, add about one cup of water or chicken stock to it. Cover it up and cook until the chicken is cooked through for (about 20-25 minutes).
After about half of the time, add the olives and let it all cook through for the rest of the time. Check if more seasoning is required and add salt or pepper if necessary. Take the bay leaves out and serve with rice and some lemon on the side.

Nutrition

Serving: 1 portionCalories: 217kcalCarbohydrates: 13gProtein: 2gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 1mgSodium: 1089mgPotassium: 241mgFiber: 3gSugar: 5gVitamin A: 124IUVitamin C: 26mgCalcium: 52mgIron: 1mg

Tried this recipe?Let me know how it was!