Yassa Chicken, a Senegalese Classic

Method

1. 1

   Prepare the marinade In a large bowl, combine the juice and zest of the fresh lemons with the Dijon mustard, chopped garlic, vegetable oil, black pepper, optional chilli and a pinch of salt.

2. 2

   Marinate the chicken Add the chicken and coat thoroughly with the marinade. Cover and refrigerate for at least 2 hours, ideally overnight.

3. 3

   Marinate the onions Add the sliced onions to the same bowl and mix them into the marinade. Leave them with the chicken so they absorb the lemon and mustard flavours.

4. 4

   Prepare the preserved lemon Remove the flesh from the preserved or confit lemon. Finely slice the rind and set aside. Keep a few thin strips separately if you want to use them for the final plating.

5. 5

   Char the chicken Remove the chicken from the marinade, reserving all the onions and liquid. Heat a grill, barbecue or heavy pan until very hot. Sear the chicken until deeply golden and lightly charred on the outside. It does not need to be completely cooked yet.

6. 6

   Cook the onions Heat a little oil in a large heavy casserole or tagine. Add the marinated onions and cook over medium-low heat for 15–20 minutes, stirring regularly, until very soft and beginning to caramelise.

7. 7

   Build the yassa Return the browned chicken to the onions. Add the sliced preserved lemon and dark olives. Pour in the remaining marinade and enough water or chicken stock to create a generous sauce.

8. 8

   Slow-cook the chicken Cover and simmer gently for 30–40 minutes, turning the chicken occasionally, until completely tender and cooked through. The onions should become very soft and the sauce should be rich and aromatic.

9. 9

   Reduce the yassa sauce Remove the lid during the final 5–10 minutes and allow some of the liquid to evaporate. Taste and adjust the lemon, salt and pepper.

10. 10

    Prepare the optional onion compote While the chicken cooks, place the additional sliced onions in a pan with olive oil and a pinch of salt. Cook slowly for 20–25 minutes until deeply caramelised. Add the brown sugar and lemon juice and continue cooking until glossy and concentrated.

11. 11

    Prepare the optional gastro reduction Remove the chicken from the main sauce and keep warm. Strain approximately 100ml of the yassa cooking liquid into a saucepan. Add the chicken stock, Dijon mustard and optional honey.

12. 12

    Reduce the sauce Bring to a gentle boil and reduce until the sauce becomes concentrated and glossy. Remove from the heat and whisk in the cold butter. Taste and adjust the seasoning.

13. 13

    Plate the dish Place the chicken on the plate with some of the caramelised yassa onions and dark olives. For the gastro presentation, add a small quenelle or mound of the onion compote alongside the chicken.

14. 14

    Finish Spoon the lemon reduction around the chicken. Finish with a few thin strips of preserved lemon, fresh herbs if desired and a drizzle of good olive oil.

15. 15

    Serve Serve with your choice of rice, fonio, couscous, millet, sweet potato, cassava or plantain.

16. 16

    Chef's Note Traditional yassa is commonly prepared with chicken, onions, lemon and green olives, but dark olives work particularly well in this more refined version. The preserved lemon adds an additional layer of citrus and salinity, while the onion compote and sauce reduction create a more gastronomic presentation.