simple chicken recipe

A simple chicken recipe

This is a fast, simple, and nutritious take on the traditional Senegalese meal Chicken Yassa. In the oven, chicken halves are roasted, and the dish is finished with a simple pan sauce made from mustard, caramelized onions, and lemon juice.

The slightly spicy meal chicken yassa, also known as poulet yassa, is made with a lot of onions. Traditional marinades for onions include Dijon mustard, lemon juice, and herbs and spices like cayenne pepper, parsley, and garlic. The onions are then cooked in a hearty, cozy stew with grilled or fried chicken.

While yassa originated in Senegal, it is now popular in many West African nations and may be made with lamb, beef, or fish instead of chicken. It’s regarded as a substantial stew and is among the most well-known comfort dishes in Senegal.

This dish’s caramelized onions offer a creamy, sweet, gently spicy sauce to drizzle over the chicken. You’ll experience citrus flavors from the lemons, heat from the cayenne pepper, and sweet and earthy flavors from the slowly cooked onions when you take your first mouthful. The dish’s use of olives gives it a little bitter, earthy flavor that pairs well with the onions, mustard, and lemon juice.

You may make this recipe as mild or as spicy as you want in terms of the amount of heat. To give the yassa stew more heat, some folks add scotch bonnet peppers or more cayenne pepper. If you’re preparing this meal to feed a gathering that will be amiable to children, feel free to experiment by adding more or less cayenne.

While white rice is usually used to serve this meal, quinoa, couscous, or bulgur wheat are equally delicious substitutes. You may also have it with mashed normal, sweet, or yam potatoes.


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Fast, Simple, and Wholesome Chicken Yassa Recipe

The chicken yassa dish I came up with is a speedier and healthier alternative. Also, it is easier and does not need you to spend hours hunched over the stove.

Traditionally, the chicken is marinated in onions, lemon juice, and mustard for up to an hour before being cooked in a single pot. In the meanwhile, the marinated onions are cooked in a separate pan and caramelized until brown before the fried chicken is brought back in with the onions and all the tastes are wonderfully blended together. The chicken is then removed from the onion combination and pan- or deep-fried in some canola oil.

We’ll be roasting chicken quarters for this dish, but you may use any part of the bird; a boneless chicken breast would be delicious. The oven will be used to roast this, which uses less oil.

The original recipe called for deep-frying the chicken, so this is a far healthier alternative. As we cook our stovetop caramelized onion mustard sauce. This is the best weekday dinner, in my opinion, since it takes so little time and effort to prepare. From beginning to end, it will take you one hour to prepare and serve supper (yes, that even includes prep).

This is a bright and filling comfort food that will enable you to conclude your day with a full and content stomach after a demanding day at work or with the kids.

A 10-Minute Quick Rub

We want to add as much flavor as we can to this fast and simple evening dinner, so we’re conducting a quick 10-minute rub. This chicken just needs a few ingredients for the rub: garlic granules or powder, salt, black pepper, dried parsley, and cayenne pepper for spice. The seasoning will penetrate the meat more readily and impart more flavor if you rub it with the spices and let it set for a little while.

Creating a Caramelized Onion Mustard Sauce That Is To Die For

The luscious onion mustard sauce is ultimately the centerpiece of the meal. You won’t believe how easy it is to make this mustard sauce, and that’s the best part!

The sauce is created with lavishly Dijon-mustard-coated caramelized onions, fresh garlic, herbs, and spices, as well as a little lemon juice. When the onion combination has been reduced in size and started to caramelize, add chicken broth, a stock cube, and water to make a thick and flavorful sauce.

In addition, because the mustard is cooked down in the onions and the chicken and stock provide sweetness to the dish overall, I can certainly declare that it doesn’t have a strong mustard flavor at all.

Cooking Chicken Yassa: Tips and Techniques

Despite the fact that this dish is rather easy to prepare, there are a few steps you need do to guarantee the best results!

Good Dijon mustard is required. The quality of the mustard used is extremely crucial since it is what binds the sauce together. I like to use the French brand Maille.

Don’t be afraid to use onions. When you begin cooking, the quantity of sliced onions may look overwhelming, and your first response would be, “I definitely do not need that much onion!” Wrong! Utilize all of the onions since they will eventually get smaller as they cook (similar to mushrooms or spinach).

Low and slow cooking for your onions You may be tempted to speed the onions, but if you make sure they caramelize thoroughly, the natural sweetness of the onions will come through.

The bird is scored. Since that the chicken is not marinated for a very long time, this helps to guarantee that the flavor penetrates the flesh.

Storage and preparation

This dish may be prepared ahead of time, ideally only the day before, and reheated when ready to eat. In fact, I discover that the sauce’s flavors all mellow down over night and, in most cases, improve the next day.

You may just reheat the yassa in the microwave, or you can put it in a large pan with a little amount of water (no more than 3–4 tablespoons) and steam cook it for around 5–7 minutes over low heat.

For storage, this may be kept in the refrigerator for up to 4 to 5 days in an airtight container; alternatively, I advise freezing the yassa. It may last up to two months in the freezer. If you intend to consume it within the following three to four hours after taking it out of the freezer, you may leave it at room temperature overnight to thaw.

A simple chicken recipe

  • READY TIME                        20 minutes
  • COOKING TIME                   62 minutes
  • TIME TOTAL                         82 minutes
  • SERVINGS                            Four portions


  • 4-leg chicken (thighs and drumsticks attached)
  • 1 kosher salt tsp.
  • 1 cayenne pepper teaspoon
  • 1 teaspoon of garlic powder or granules
  • split into two tablespoons of coarse black pepper
  • split two tablespoons of dried parsley
  • 4 big, thinly sliced onions, 3 chopped garlic cloves, and 3 teaspoons The Dijon mustard
  • Juiced lemon, one
  • Olive oil, two teaspoons
  • 1 1/2 cups of chicken broth
  • 1 bay leaf, 2
  • Green olives, 1/4 cup


  • Set the oven to 400°F.
  • The bird is scored:
  • Make two slits in the chicken to do this. one at the thigh end and one at the leg end. This enables the seasoning’s taste to permeate the chicken more deeply.
  • Chicken should be salted and marinated.
  • Combine the salt, cayenne pepper, garlic granules, 1 teaspoon of black pepper, and 1 teaspoon of dried parsley in a small mixing dish.
  • Put the spice mixture in a big bowl and season the chicken on both sides. Put some plastic wrap over it, lay it away, and let it 10 minutes to marinate.
  • Get the onions ready:
  • Combine the onions, garlic, Dijon mustard, last remaining 1 teaspoon dried parsley, last remaining 1 teaspoon black pepper, and lemon juice in a large mixing bowl.

Chicken roasted:

The chicken parts should be placed on a sheet pan and baked at 400°F for 20 to 30 minutes, or until crispy and golden brown. Clear fluids should run out when you put a fork close to the joints. If you have an instant-read thermometer, place it into the thickest portion of the bird; the temperature should range from 165 to 175 degrees Fahrenheit.

How to prepare the onion mustard sauce:

  • Add 2 tablespoons of olive oil and the onion-mustard combination to a large pan set over medium heat. Around 10 minutes, stirring periodically. The onions need to be transparent and beginning to become golden-brown in hue.
  • To the onions, add the chicken stock, bay leaves, and olives. Medium-low heat should be used to simmer for 5 minutes. The stock should have slightly thickened and the onions should be brown and caramelized.
  • Chicken cooked after adding to onion mustard sauce
  • Using tongs, place the cooked chicken parts into the onion mustard sauce. Turn off the heat after allowing the chicken to stew in the sauce for an additional 5 to 7 minutes. You now have what seems to be a rich stew.


With white rice or any other grain of your choice, serve the chicken yassa.

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