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Senegalese Lemon-Herb Yassa Chicken with Caramelized Onions

Tangy Senegalese chicken yassa slow-simmered with jammy onions and lemon, made lean and low in added sodium.

Ingredients

  • 4 pieces boneless skinless chicken thighs about 1.25 lb, trimmed
  • 0.5 cup fresh lemon juice about 3 lemons
  • 4 large onions thinly sliced
  • 4 cloves garlic minced
  • 1 tbsp Dijon mustard low-sodium if available
  • 2 tbsp olive oil divided
  • 1 tsp black pepper
  • 1 whole scotch bonnet or serrano pepper for flavor, removed before serving
  • 2 bay leaves
  • 2 tbsp fresh parsley chopped, for garnish

Instructions

  1. Whisk lemon juice, mustard, garlic, 1 tbsp olive oil, and black pepper in a bowl. Add chicken and onions, toss to coat, and marinate at least 1 hour (or overnight) in the fridge.
  2. Remove chicken from the marinade, reserving marinade and onions. Heat remaining olive oil in a large skillet over medium-high heat; sear chicken 4-5 minutes per side until browned. Set aside.
  3. Add the marinated onions to the skillet with bay leaves and whole chile; cook over medium heat 15-20 minutes, stirring occasionally, until deeply softened and golden.
  4. Return chicken to the skillet with reserved marinade; cover and simmer 15 minutes until chicken is cooked through and onions are jammy.
  5. Discard bay leaves and chile pod. Garnish with parsley and serve.