Yassa: The Mouthwatering Senegalese Lemon Chicken You Need To Try

It's a chilly winter day in Switzerland, so it's only fitting that I whip up something warm, comforting and hearty to chase those frosty blues away. That's where Yassa comes in. 
Yassa is a popular Senegalese chicken dish that is prepared with tons of onions and lemon juice. I originally learned the recipe from my mother-in-law who lived in Senegal for two years (you can always trust a local!) and after giving it a go myself, it is sure to become a household staple soon. Simple, savory and downright addictive, here's Faouzia's version of the classic West African dish.

Ingredients: 

6-8 various chicken parts, skin on (thighs and/or drumsticks)

1/2 cup fresh lemon juice

1/2 cup olive oil

5-6 medium sliced (half circles) sweet yellow onions or white onions in a pinch

1 teaspoon of mustard powder, or 2 teaspoons of dijon mustard

1/2 cup water 

10-15 black and/or green olives

1-2 scotch bonnet peppers, or other small spicy red pepper 

Salt and pepper, to taste

To serve:
Long-grain white rice 

Directions:
To begin, combine your lemon juice and olive oil with a generous amount of salt and pepper. Set aside. Next, rub the chicken liberally with salt and pepper and place the pieces in a shallow container or ziplock bag. Add the chopped onions and olive oil/lemon juice mixture. Refrigerate chicken for 4-6 hours. 

Remove chicken pieces (without onions and marinade) and sautée on medium-high heat until each piece is a light crispy brown on both sides (doesn’t need to be fully cooked, that will happen later). Remove chicken pieces and set aside.

Cook onions (marinade still aside) over medium heat until soft and translucent. Once cooked, add the rest of the marinade along mustard and 1/2 cup of water. Stir well. When mixture is simmering, nestle in chicken, olives, and hot peppers and press down gently until chicken is mostly covered by sauce and onions. 

Bring to a light boil, then reduce to a simmer and cover for 50 minutes to one hour, stirring once midway. Chicken should be fall apart tender and the onions and sauce thickened. Season with more salt and pepper, to taste. 

Serve chicken and sauce over long-grain rice and enjoy!