Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Servings: 4–6
Meta Description:
Experience the tangy, savory flavors of West Africa with this Dutch Oven Yassa Chicken recipe. Marinated in lemon, onions, and mustard, it’s slow-cooked to perfection—an authentic taste of Senegalese cuisine.
What is Yassa Chicken?
Yassa Chicken is a classic Senegalese dish, celebrated across West Africa for its vibrant flavors. The key components are marinated chicken, caramelized onions, mustard, and lemon juice, which together create a perfect balance of tangy, spicy, and savory notes. Cooking it in a Dutch oven ensures the chicken remains juicy while the sauce develops deep, rich flavors.
Ingredients
For the Marinade:
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2 lbs (900 g) chicken thighs and drumsticks, skin-on or off
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1/3 cup fresh lemon juice
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1/4 cup Dijon mustard
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4 garlic cloves, minced
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1 teaspoon smoked paprika
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1 teaspoon cayenne pepper (optional, for heat)
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1 teaspoon black pepper
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1 teaspoon salt
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1/4 cup vegetable or peanut oil
For the Sauce:
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3 large onions, thinly sliced
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1-2 hot chili peppers (optional), chopped
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1/4 cup chicken stock or water
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2 tablespoons vegetable oil
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Salt and black pepper to taste
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1 tablespoon sugar (optional, to balance acidity)
To Serve:
Instructions
Step 1: Marinate the Chicken
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In a large bowl, combine lemon juice, Dijon mustard, garlic, paprika, cayenne, salt, pepper, and oil.
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Add chicken pieces and coat thoroughly with the marinade.
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Cover and refrigerate for at least 2 hours, preferably overnight, for maximum flavor penetration.
Step 2: Brown the Chicken
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Preheat your Dutch oven over medium heat.
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Add a tablespoon of oil and brown chicken on all sides (about 5–7 minutes per side).
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Remove chicken and set aside.
Step 3: Caramelize the Onions
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In the same Dutch oven, add the remaining oil and sliced onions.
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Cook slowly over medium-low heat until soft and golden brown (about 15–20 minutes).
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Add chili peppers if using.
Step 4: Build the Sauce
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Return the chicken to the Dutch oven, nestling it into the onions.
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Add chicken stock or water to keep the chicken moist.
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Reduce heat, cover, and simmer for 40–50 minutes, stirring occasionally.
Step 5: Finish and Serve
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Adjust seasoning with salt, pepper, and sugar if needed.
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Serve hot over steamed rice, couscous, or traditional fufu.
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Garnish with chopped parsley or additional lemon wedges for extra zing.
Tips for Perfect Yassa Chicken
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Marinate longer: Overnight marination intensifies the flavor.
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Caramelize slowly: Don’t rush the onions—they form the sauce’s backbone.
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Chicken choice: Thighs and drumsticks are preferred for juiciness; breast can dry out.
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Adjust heat: Use Scotch bonnet or habanero for authentic West African spice.
Why Cook Yassa in a Dutch Oven?
The Dutch oven creates an even heat environment that allows the chicken to cook gently while the sauce thickens. This method locks in juices and develops complex, rich flavors without constant stirring or supervision.
Conclusion:
This West African Yassa Chicken Dutch Oven recipe is perfect for family dinners, cultural exploration, or impressing guests with bold, authentic flavors. Tangy, spicy, and aromatic, it’s a dish that tells a story with every bite.
- 4 large onions, thinly sliced
- 1/2 cup freshly squeezed lime juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 (3.5 pound) chicken, cut into 8 pieces (I usually use 3.5lbs of b/s breast)
- 3 tablespoons olive oil
- 1 medium carrot, chopped
- 1 medium stalk celery, chopped
- 4 cloves garlic, minced
- 1 fresh hot chili pepper (such as jalapeo), seeded & minced (I omit for the kids)
- 1/2 cup chicken broth, homemade or canned
- hot cooked rice or couscous
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Heat oil in 5-quart Dutch oven. Cook chicken in batches over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer chicken to plate & set aside.
Add reserved marinated onions, celery, garlic & chili pepper to Dutch oven; cook over medium-high heat, stirring often, until onions have softened, about 8 minutes.
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