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The main dish, From around the world

Chicken yassa with white rice

Chicken yassa is a Senegalese dish of chicken thighs marinated in lemon and mustard, cooked with slow melted onions and olives, served over white rice, for 6 people. It takes 45 minutes of active work, needs an overnight marinade, stays easy to make, and costs €3.40 per person. The key is using plenty of onions, cooked low and slow until they turn into a golden compote.

A Senegalese chicken yassa, marinated in lemon, hidden under melting onions with a touch of mustard, wakes up the whole table.

Chicken yassa with white rice
For
6 people
Work
45 min
Total time
5 h 30
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€3.40
Calories per person
710 kcalcalculated by Kiloach, your weight coach

Chicken yassa balances lemon and mustard in a marinade that works overnight, then slow cooked onions that melt down until nearly jammy, with just enough tang and heat to wake up the palate. Green olives add a salty bite that cuts through the tender chicken and the mild rice underneath.

It is a great dish for a dinner with friends or a family meal anytime from spring through fall, when you want a menu that feels different without complicating your evening. The marinade happens the night before, so all that is left on the day is the cooking, which leaves you time to actually greet your guests. A light rice or vegetable starter, or a fresh salad, rounds out this generous meal nicely.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 20 min
  2. The same day Nothing to do
  3. Before the guests arrive 3 steps, 1 h 20
  4. When it's time to serve 1 step, 15 min

The night before, you make the marinade and let the chicken soak in it overnight. On the day, just before guests arrive, you brown the chicken, melt down the onions, then let everything simmer together. At serving time, all that is left is cooking the rice and plating it with the chicken and its onion sauce.

The ingredients

6 people

Butcher

  • Chicken thighs 12

Fruits and vegetables

  • Onions 1 kg
  • Lemons 5
  • Garlic 5 cloves
  • Fresh chili or chili powder 1

Pantry

  • Mustardoften in the pantry 3 tbsp
  • Pitted green olives 100 g
  • Bay leavesoften in the pantry 2
  • Sunflower oiloften in the pantry 6 tbsp
  • Long grain riceoften in the pantry 450 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mustard

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Slice the onions thin, mix them with the lemon juice, mustard, crushed garlic, chili, salt and pepper, then coat the chicken thighs in the mixture. 20 min

    Score the thighs with the tip of a knife, the marinade penetrates better.

  2. Cover and let marinate in the fridge overnight.

    The longer the marinade, the more tender and flavorful the chicken becomes.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Drain the chicken, keeping the marinade, and brown it on all sides in a 220 °C oven or in a skillet. 25 min

    Pat it dry well before searing, it browns better that way.

  2. Melt the onions from the marinade in the oil over medium heat, add the bay leaves and a little water. 25 min

    Stir occasionally, they should turn soft and golden without burning.

  3. Place the chicken in the onions, add the olives, cover and let it simmer over low heat. 30 min

    The sauce should just barely simmer, gentle cooking keeps the chicken moist.

When it's time to serveThe final touches, right in front of your guests.

  1. Cook the rice in twice its volume of salted water, let it fluff up, then serve the chicken and onions over the rice. 15 min

    Serve plenty of onions, they make the sauce for the rice.

Our tips to get it right

  • Pick juicy lemons, their juice carries all the acidity in the marinade, so there is no need to add vinegar.
  • Do not skip the bay leaf in the onions, it quietly flavors the whole sauce as it cooks.
  • If you want more heat, add the chili at the end of cooking rather than in the marinade, that way you control the intensity better.

The variations

  • Swap the chicken thighs for drumsticks or boneless thighs for a faster cook time.
  • For a vegetarian version, replace the chicken with grilled eggplant or zucchini slices and shorten the simmering time.
  • For kids, leave the chili out of the marinade and serve a small spicy sauce on the side for the adults.

What to serve it with

  • Plain or fragrant white rice
  • Tomato and red onion salad
  • Hibiscus or ginger juice

Storage

Chicken yassa keeps for 2 to 3 days in the refrigerator in a sealed container, and the flavor often improves the next day. It freezes well, without the rice, for up to 2 months. Reheat it gently in a pot with a splash of water to loosen the sauce.

Questions about this recipe

Can you substitute the mustard in the marinade?

Mustard adds body and a light kick to the marinade, but you can cut it in half if you prefer a milder taste. Avoid leaving it out entirely, it also helps the seasoning cling to the chicken.

Do the chicken thighs need to be boneless?

No, bone in chicken thighs stay juicier through the long simmer. If you use boneless thighs, watch the cooking time closely, since they cook faster.

How do you know when the onions are cooked enough?

The onions should turn translucent, then golden, almost melting like a compote. Count on about 25 minutes over medium heat, stirring often so they do not scorch.

Can this recipe be doubled for more guests?

Yes, this recipe doubles easily, just use a bigger pot so the chicken thighs simmer properly in the onions. Allow a bit more cooking time if the pot is very full.

Can a chicken yassa with white rice be made ahead?

Yes, it's even recommended. The recipe needs 45 min of work in total, split up like this, the day before, 2 steps, before the guests arrive, 3 steps, when it's time to serve, 1 step.

How long does it take to make a chicken yassa with white rice?

Allow 5 h 30 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "easy".

How many calories are in a chicken yassa with white rice?

About 710 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a chicken yassa with white rice cost?

About €3.40 per person, that's €20.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard. Remember to ask your guests about their allergies before putting your menu together.

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