Chicken YassaMustard-Lemon Chicken with Rice
A common Senegambian yassa variation with chicken, lemon, mustard, and a generous quantity of slowly cooked onion. Plain rice balances the sharp, savory sauce.
Prep
30m
Cook
55m
Serves
4
Regional versions
Compare how this dish changes by country.
- Gambia
- Guinea-Bissau
- Mauritania
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Chicken
- 850gChicken Thigh
- 380gOnion (thinly sliced)
- 120mlLemon Juice
- 40gDijon Mustard
- 60mlVegetable Oil
- 2pcsBay Leaf
- 12gSalt
- 4gBlack Pepper
Rice
- 420gWhite Rice (rinsed)
- 900mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the lemon juice, Dijon mustard, salt, and black pepper in a bowl.
- 02
Add the chicken thigh and onion, toss well, and let them stand while you heat the pan.
- 03
Heat the vegetable oil in a wide heavy pan over medium-high heat.
- 04
Lift out the chicken thigh and brown it on both sides, then transfer it to a plate.
- 05
Add the marinated onion to the pan and cook until very soft and lightly golden.
- 06
Return the chicken thigh to the pan, add the bay leaves, and pour in any remaining marinade.
- 07
Bring any marinade that touched raw chicken to a full boil, then cover and cook gently until the chicken thigh reaches 74°C (165°F) and the onion has collapsed into a glossy sauce.
- 08
Bring the water to a boil in a separate pot.
- 09
Add the white rice, lower the heat, cover, and cook until tender and the liquid is absorbed.
- 10
Remove the bay leaves and serve the chicken and onion sauce over the rice.
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