Yassa (Gambian Chicken in Lemon and Onion Sauce)
In short: Chicken marinated in lemon, mustard and garlic, then simmered in a mountain of sweet, tangy onions and served over rice, a Senegambian classic. It takes about 1 h 55 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 25 min
- Resting
- 4 h
- Total
- 1 h 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 625 kcal
Yassa is a dish of the Senegambian coast and a regular at Gambian family tables. Chicken is marinated in lemon juice, mustard and garlic, browned, and simmered in a large amount of onions that cook down until they are sweet, tangy and silky. The sauce is spooned over white rice. Slow-cooked onions make the dish, so give them time.
Instructions
- Whisk the lemon juice, mustard, garlic, 1 teaspoon of the salt, the pepper and 1 tablespoon of the oil in a large bowl. Add the chicken and turn to coat. Cover and marinate in the fridge for at least 2 hours, or overnight.
- Lift the chicken out of the marinade and keep the marinade. Pat the pieces dry. Heat 2 tablespoons of the oil in a large heavy pot over medium-high heat and brown the chicken for 4 to 5 minutes per side. Set it aside.
- Add the remaining oil, the onions and the rest of the salt to the pot. Cook over medium-low heat for 25 to 30 minutes, stirring often, until the onions are very soft and sweet. Do not let them brown.
- Stir in the reserved marinade, the water, bay leaves and whole pepper. Bring to a simmer.
- Return the chicken to the pot and spoon some onions over it. Cover and simmer on low heat for 30 to 35 minutes, until the chicken reaches 74°C (165°F) in the thickest part.
- Uncover and cook for 10 minutes more, until the sauce is thick and glossy. Taste and add more lemon or salt if needed, then remove the bay leaves and pepper. Serve over rice.
Tips
- Use plenty of onions, since they cook down to a fraction of their volume. Cook them slowly over medium-low heat so they turn sweet instead of bitter. Check the mustard label if you avoid gluten.
- For a smoky version, grill or broil the marinated chicken until charred, then add it to the onion sauce for the final 15 minutes.
Questions and answers
Can I make yassa with fish?
Yes. Marinate firm fish steaks for 30 minutes, fry or grill them, then add them to the onion sauce for the last 10 minutes.
How long should I marinate the chicken?
At least 2 hours and up to overnight in the fridge. The lemon juice flavors and tenderizes the meat.
What do you serve with yassa?
White rice is the classic partner. Potato wedges, fried plantain and a green salad also go well.
How long does it take to make Yassa (Gambian Chicken in Lemon and Onion Sauce)?
About 1 h 55 min in total: 30 min of preparation and 1 h 25 min of cooking.
How many calories are in Yassa (Gambian Chicken in Lemon and Onion Sauce)?
About 625 kcal per serving, with 40 g of protein, 76 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 625 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 76 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 9 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
