Chicken Yassa: A Taste of Senegal

Chicken Yassa is a vibrant and flavorful dish hailing from Senegal. It's a true embodiment of West African cuisine, characterized by its bright, tangy flavors and comforting heartiness. This recipe transforms simple ingredients into a complex and utterly satisfying meal, perfect for a weeknight dinner or a special occasion. The secret lies in the marinade – the longer the chicken sits, the more flavorful it becomes!

Ingredients:

• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 large onions, thinly sliced
• 1 cup lemon juice (freshly squeezed is best!)
• 4 cloves garlic, minced
• 2 Scotch bonnet peppers, seeded and minced (optional, for extra heat)
• 2 tablespoons Dijon mustard
• 2 tablespoons vegetable oil
• 1 cup chicken broth
• 2 bay leaves
• 1 teaspoon black pepper
• Salt to taste
• Cooked rice, for serving (Jasmine or basmati rice works perfectly)

Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken, onions, lemon juice, garlic, Scotch bonnet peppers (if using), Dijon mustard, black pepper, and salt. Mix well to ensure the chicken is thoroughly coated. Cover and marinate in the refrigerator for at least 30 minutes, or preferably overnight. The longer it marinates, the deeper the flavor will be.
2. Sauté the Chicken and Onions: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken and onions, and cook, stirring occasionally, until the chicken is browned and the onions are softened, about 10-15 minutes.
3. Simmer to Perfection: Pour in the chicken broth and add the bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, or until the chicken is tender and the sauce has thickened. The sauce should coat the back of a spoon.
4. Final Touches: Remove the bay leaves before serving. Taste and adjust seasoning with salt, if needed. A squeeze of fresh lemon juice at the end can brighten the flavors even more.
5. Serve and Enjoy: Serve the Chicken Yassa hot over cooked rice. Garnish with fresh parsley or cilantro, if desired.

Serving Suggestions:

• Rice: Fluffy Jasmine or basmati rice is the traditional accompaniment. The rice soaks up the delicious sauce beautifully.
• Vegetables: Steamed green beans, sautéed spinach, or a simple green salad make excellent side dishes.
• Heat Level: Adjust the amount of Scotch bonnet peppers (or omit them entirely) to control the spiciness of the dish.
• Make Ahead: Chicken Yassa is even better the next day! The flavors meld together beautifully as it sits.
• Drinks Pairing: Try pairing it with a crisp white wine like Sauvignon Blanc or a refreshing ginger beer.

Enjoy this authentic taste of Senegal!