Ahh! you must be tired of reading this but yeah "Another dish I can die for". I have stayed in Senegal and honestly the chicken dishes they have are beyond any taste level. Yassa Chicken

(Poulet au Yassa) - A Super Popular Senegalese  succulent chicken with caramelized onions and mustard. If you love onions you will love this onion extravaganza of incredibly moist and flavorful Senegalese dish. It is a French inspired meal that has been adapted by the Senegalese specifically in the Casamance region of Senegal. Plus the lemon at the end gives a flavorful kick to the chicken. And I can bet on anything that you will not regret after having this super delicious food. 


  • 1/2 cup peanut oil (or vegetable oil)

  • 3 boneless, skinless chicken breasts, cut in half horizontally to make two thin fillets

  • 4 large yellow onions, roughly chopped

  • 8 Tbsp. lemon juice

  • 8 Tbsp. cider vinegar

  • 1 bay leaf

  • 4 cloves garlic, minced

  • 2 Tbsp. Dijon or stone-ground mustard

  • 1 jalapeno pepper, seeded and finely chopped (optional)

  • 1/2 tsp. cayenne pepper

  • 1/2 tsp. black pepper

  • 1 tsp. salt

  • 2 Tbsp. peanut or vegetable oil


  • Combine all of the ingredients except for the last 2 Tbsp. of oil in a large zip-close bag and allow chicken to marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.

  • Heat a large saute pan over medium-high heat and add 2 Tbsp. peanut or vegetable oil once hot. Sauté chicken for two minutes on each side. Remove, and set aside on a plate.

  • Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.

  • Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes). Serve with rice.