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 Tata Faouzia's version of the classic West African dish.

Ingredients: 

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

Juice of 3 lemons (about 1/2 cup juice), plus 1 thinly sliced lemon 

4 thinly sliced sweet yellow onions 

1/2 cup olive oil

1/2 cup water 

10-15 black and/or green olives

2-3 scotch bonnet peppers, or other small spicy red pepper 

Salt and pepper, to taste

To serve:
Long-grain white rice 

Directions:
To begin, rub the chicken liberally with salt and pepper. Place the pieces in a shallow container or ziplock bag, then add the four chopped onions, lemon juice, lemon slices and 1/2 cup of olive oil. Add a bit of salt and pepper to the marinade. Refrigerate chicken for 3-4 hours. 

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

Cook onions (marinade aside) over medium heat until soft and translucent. Once cooked, add the rest of the marinade along with the 1/2 cup of water (discard lemon slices). When mixture is simmering, nestle in chicken, olives, and hot peppers and press down gently until chicken is mostly covered by marinade 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 marinade slightly thickened. Season for more salt and pepper, to taste. 

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