> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Chicken Yassa — Senegalese Lemon Onion Chicken - URL: https://thefoodiekitchen.net/chicken-yassa-senegalese/ - Published: 2026-09-10T08:55:07.000Z - Updated: 2026-09-12T07:42:52.000Z - Description: Chicken Yassa — Senegalese caramelised onion and lemon chicken cooked in coconut oil. Seed oil free, 40 minutes. - Author: Savannah Ryan - Tags: African Recipes, MAHA Recipes Chicken Yassa is one of the defining dishes of Senegalese cuisine and one of the most universally loved dishes in West Africa. The combination of deeply caramelised onions, sharp lemon, tangy mustard, and tender braised chicken is simultaneously simple and extraordinary. Traditional yassa uses oil — coconut oil in coastal Senegal, palm oil further inland. This version uses refined coconut oil, which handles the high heat of caramelising onions without burning and produces a cleaner result than any seed oil. The caramelisation process is not optional and cannot be rushed. Twenty minutes of slow cooking transforms three large onions from sharp and pungent to sweet, golden, and deeply savoury. ## Chicken Yassa Recipe Serves 4 Prep 15 min Cook 35 min ### Ingredients - 4 bone-in chicken thighs - 2 tbsp refined coconut oil - 3 large onions, very thinly sliced - 4 garlic cloves, minced - Juice of 2 lemons - 2 tbsp Dijon mustard (check label for seed oils) - 1 tbsp soy sauce or coconut aminos - 1 scotch bonnet pepper, whole (optional) - Sea salt and black pepper - Steamed white rice to serve ### Method 1. Combine the lemon juice, Dijon mustard, soy sauce, garlic, salt, and pepper. Marinate the chicken in this mixture for at least 30 minutes (overnight is better). 2. Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry. Heat the coconut oil in a large, heavy pan over medium-high heat. Sear the chicken for 4 minutes per side until golden. Remove and set aside. 3. In the same pan over medium heat, add the sliced onions. Cook for 20 full minutes, stirring occasionally, until deeply golden and caramelised. This step cannot be rushed. 4. Add the scotch bonnet pepper (whole, for flavour without heat — remove before serving, or pierce for more heat). Add the reserved marinade and 60ml of water. 5. Return the chicken to the pan. Cover and simmer for 20 minutes until the chicken is cooked through to 165°F. 6. Taste and adjust seasoning. Serve over steamed rice with the onion sauce spooned over everything. ## Why Caramelise This Long Twenty minutes of onion caramelisation is the correct time for this dish. At ten minutes, onions are softened but still sharp. At twenty minutes, the natural sugars have converted and the Maillard reaction has produced the complex, sweet-savoury flavour that makes Yassa taste like a dish that took hours. Patience at this stage is the entire technique. Frequently Asked Questions Is Chicken Yassa seed oil free? Yes. Refined coconut oil is the only fat. The mustard and soy sauce contain no oil. Can I use chicken breast? Thighs are strongly recommended — they remain moist during the 20-minute braise. Breast will dry out. What is the scotch bonnet for? Flavour, not heat. A whole unpiered scotch bonnet adds a fruity, complex aroma without releasing significant capsaicin. Remove it before serving. Shop on The Foodie Kitchen - [Seed oil free pantry — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/) - [All 25 cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/) Savannah Ryan · Cookbook Savor African 20 authentic West and East African recipes in palm oil, niter kibbeh, tallow, and coconut oil. [Get on Amazon →](https://www.amazon.com/dp/B0D2YCJGQ8?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)