Target: 6 × 4 inches · landscape

Senegalese Chicken Yassa

130 min · 6 servings

Ingredients

□ 3 lb bone-in, skin-on chicken thighs

□ 3 lb yellow onions, thinly sliced

□ 3/4 cup fresh lemon juice

□ 2 tbsp Dijon mustard

□ 5 garlic cloves, finely grated

□ 1 small serrano chile, thinly sliced

□ 2 tbsp neutral oil

□ 1 1/2 tsp kosher salt, plus more to taste

□ 1/2 tsp freshly ground black pepper

□ 6 cups hot cooked plain white rice, for serving

1. Mix onions, lemon juice, Dijon, garlic, chile, salt, and pepper. Coat chicken and refrigerate for 60 minutes.

2. Reserve the onion marinade. Brown chicken in oil over medium-high heat until deeply colored.

3. Soften onions in the pot, keeping their strands intact. Return chicken, cover, and braise on low until it reaches 175 F.

4. Taste sauce; add a small pinch of salt only if lemon is too sharp. Serve chicken and onions over hot plain rice.

Cook’s note: Keep the onion slices distinct, then use salt sparingly to round the lemon rather than hiding it.