Chicken yassa
March 23, 2026
Recipe from Mam Joof, Senior Specialist, Grants and Partnerships, Right To Food
Chicken yassa holds a special place in my heart, as my mother used to prepare it frequently. Every time I make it, it’s a nostalgic journey. In Senegambian cuisine, onions often serve as the foundation for many dishes, and this one takes it to new heights.
My tip: The Dijon mustard is optional but I highly recommend adding it!
Recipe
Ingredients
- 4 bone-in, skin-on chicken legs (2 1/2 to 3 pounds)
- 2 tablespoons fresh thyme, finely chopped (or 2 teaspoons dried)
- The juice of 3 or 4 limes (more as needed)
- 4 tablespoons peanut, vegetable or canola oil, plus more as needed Kosher salt and black pepper
- 2 pounds yellow onions, halved and sliced 1/2-inch thick
- 1 green bell pepper, halved, seeded and cut into thin matchsticks
- 1 whole Scotch bonnet chili, poked with a fork (or 1 whole habanero chili, 1 to 2 minced jalapeños, or 1/2 to 1 teaspoon red-pepper flakes)
- 4 garlic cloves, finely chopped
- 3 fresh or dried bay leaves
- 2 teaspoons Dijon mustard (optional)
- Cooked rice or couscous, for serving
Instructions
In a large bowl, combine the chicken legs with the, onions, garlic, bell pepper, thyme, 1/4 cup lime juice and 1 tablespoon of oil and Dijon mustard. Marinate in the fridge for at least 2 hours or up to 24 hours.
If using a grill or grill pan, heat it over high; if using a cast-iron skillet, heat 1 tablespoon of oil over medium-high. (If cooking indoors, pat the chicken dry, discarding marinade, then brush the chicken lightly with oil.)
Season the chicken all over with salt and pepper, you can grill it or use a cast-iron skillet. Recently, I’ve been using my air fryer and it is just as effective. If necessary, work in batches. Grill or sear the chicken until browned on both sides, 6 or 7 minutes per side. Transfer the chicken to a plate
Meanwhile, in a large pot, heat the remaining 3 tablespoons of oil over medium-high. When the oil is hot, add the onions in an even layer, season with salt and pepper, and let them sear without stirring for 3 to 4 minutes. Using a wooden spoon, stir occasionally to prevent onions from burning at the bottom of the pot, and allow onions to cook until they start to caramelize and take on some color, 10 to 12 minutes.
Add the bell pepper and bay leaves, and continue stirring for another five minutes, adding 1 to 2 tablespoons of water as needed to prevent scorching the bottom of the pot. Stir in more lime juice if desired and season with 1 tablespoon of salt and 2 teaspoons of pepper.
Add the grilled chicken to the pot, tucking it under the onions, then top with just enough water to cover the chicken. Stir well, smooth mixture gently into an even layer, cover and simmer over medium until chicken is cooked through and tender, about 30 minutes. The less liquid remains, the tastier the yassa!
Season to taste. Serve chicken over rice, with onion mixture and sauce drizzled generously on top.
This recipe was shared in Right To Food’s March 2026 newsletter.
