Yassa chicken
Chicken marinated in lemon and onions, grilled then melted into a mountain of caramelized onions until it becomes a golden, tangy, silky sauce, served over white rice.
Chicken marinated in lemon and onions, grilled then melted into a mountain of caramelized onions until it becomes a golden, tangy, silky sauce, served over white rice.
Yassa is patience made into cooking. I would let the chicken sleep all night in lemon juice and onions, lots of onions — never be shy with the onion, it is what makes all the richness. The next day, I would sear it over the embers so it took on that smoky flavor, then the onions would melt so long they became almost a salty jam. When writing kept me at my desk, this was the dish I entrusted to low heat: it took care of itself, like a good novel that matures while you look elsewhere.
- •Free-range chicken — one, cut up (protein)
- •Onions — in large quantity (sauce base)
- •Lemon (juice) — several (acidic marinade)
- •Mustard — a spoonful (spicy binder)
- •Chili — one, whole (heat)
- •Bay leaf, pepper — to taste (aromatics)
- •White rice — to accompany (base)
Yassa chicken
Chicken marinated in lemon and onions, grilled then melted into a mountain of caramelized onions until it becomes a golden, tangy, silky sauce, served over white rice.
Why this dish? Everyday dish of Senegal, simple and hearty, which a working novelist can let simmer while she writes. Its sweet-sour onions and lemon make it the quintessential family meal, reflecting the tables Aminata Sow Fall depicts.
Yassa is patience made into cooking. I would let the chicken sleep all night in lemon juice and onions, lots of onions — never be shy with the onion, it is what makes all the richness. The next day, I would sear it over the embers so it took on that smoky flavor, then the onions would melt so long they became almost a salty jam. When writing kept me at my desk, this was the dish I entrusted to low heat: it took care of itself, like a good novel that matures while you look elsewhere.
Ingredients (period version)
- Free-range chicken — one, cut up (protein)
- Onions — in large quantity (sauce base)
- Lemon (juice) — several (acidic marinade)
- Mustard — a spoonful (spicy binder)
- Chili — one, whole (heat)
- Bay leaf, pepper — to taste (aromatics)
- White rice — to accompany (base)
Ingredients
- Chicken thighs — 6 (protein)
- Yellow onions — 1 kg sliced (sauce base)
- Lemon juice — 12 cl (3-4 lemons) (acidic marinade)
- Dijon mustard — 1 tbsp (binder)
- Scotch bonnet chili — 1 whole (heat)
- Bay leaf + pepper — 2 leaves (aromatics)
- Long grain white rice — 400 g (base)
Method
- Marinate the chicken for at least 4 hours (ideally overnight) with onions, lemon juice, mustard, bay leaf and pepper.
- Drain the chicken, grill in a pan or oven until colored; set aside.
- Sauté all the marinade onions over low heat, for a long time, until they turn golden and jammy.
- Add the remaining lemony marinade, the whole chili, and a little water.
- Return the chicken, cover and simmer for 30 minutes until the sauce coats.
- Serve over white rice, generous onion sauce on top.
How it was made : Yassa comes from Casamance, in southern Senegal. The meat or fish was marinated in lemon — a precious preservative under the heat — before being grilled over embers, then poached in onions: a way to tenderize and keep the meat for another day.
The contemporary twist : A pinch of candied lemon zest at serving to revive the acidity, and some raw red onions pickled for crunch.
Aminata Sow Fall · Charactorium