Traditional Chicken Yassa with Olives

Name: Traditional Chicken Yassa with Olives
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: Senegal
Ingredients: 4 chicken legs (halved); 5 onions (thinly sliced); 3 tbsp of olive oil; 100 g of green olives (pitted); 200 ml of chicken broth; 1 pinch of cayenne pepper; 1 tsp of salt; 1/2 tsp of black pepper; 100 ml of lemon juice; 2 tbsp of Dijon mustard; 4 garlic cloves (chopped); 3 sprigs of parsley (chopped)

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Traditional chicken yassa wins you over with its tender meat and its creamy sauce of slow-cooked onions and lemon. This great Senegalese classic is best enjoyed with fragrant white rice for a convivial family meal.

Total time: 1 h 25
Prep: 20 min
Cook: 1 h 05
Rest: 2 h
Difficulty: Medium
Per person: €2.88

By the CookinBreak team

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Nutrition facts

per serving · estimate

520kcal

Protein45 g35%
Carbs19 g15%
Fat29 g50%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To get the signature smoky flavor of traditional yassa, you can pre-cook your marinated chicken pieces on the barbecue or under the oven broiler before adding them to the pot of melted onions.

Freezing : Can you freeze this recipe?

Yes

Freezes very well, up to 3 months in airtight containers or freezer bags.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Marinating the chicken with onions, lemon, and mustard the day before greatly improves the flavors. Keep in the fridge.

Reheating : How do you reheat it?

Reheat in a saucepan over low heat, in the microwave (medium power), or in the oven at 160°C for 15-20 minutes.

Variations

Fish yassa version: replace the chicken thighs with sea bream or cod steaks, browned separately.
Milder version: use sweet yellow lemons and reduce the amount of mustard by half.
Express version: skip the long marinade by pricking the meat and letting it rest for 30 minutes at room temperature.

Mistakes to avoid

Burning the onions over high heat instead of letting them slowly melt over very low heat.
Not browning the meat first, which would deprive the sauce of precious caramelized drippings.
Adding too much broth at the start, which would give a watery juice instead of a thick, creamy onion confit.

Frequently asked questions

Can I use chicken breasts for this recipe?

Thighs and drumsticks are preferable because they stay very tender when simmered. If you use chicken breasts, reduce the final cooking time to 15 minutes so they don't dry out.

What side dish should I serve with chicken yassa?

Tradition calls for serving it with broken white rice or steamed jasmine rice. You can also pair it with millet couscous or fried plantains.

Is the dish very spicy?

This version stays mild and approachable because the chili is used in moderation. You can adjust the cayenne pepper to your preference or rub a whole Scotch bonnet pepper over it without piercing it.

Why is the lemon marinade essential?

The acidity of the lemon juice tenderizes the poultry fibers while giving it its characteristic tangy flavor. It also draws water out of the onions for perfect caramelization.