How to make Chicken Yassa

Why cooks start here

Chicken Yassa is cooked the way Senegalese onion grills cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a west african family cook actually puts it on the table.

Chicken Yassa hails from Senegal, a dish deeply rooted in the country's culinary traditions. Its origins lie in the casual settings of homes, where it graces tables on any given day, not reserved for particular celebrations but cherished for its comforting familiarity. This version captures the essence of how a West African family cook would prepare it, embracing the natural rhythms of home cooking without rigid measurements or formalities. The dish is characterized by a harmonious blend of tangy mustard and bright lemon juice, enveloping the chicken in a savory embrace. Generous slices of onions caramelize in the pan's heat, infusing their sweetness into the mix. The result is a tender, flavorful chicken that invites you to savor each bite, reminiscent of a shared meal, where the salt is measured by intuition and the enjoyment is collective.