Gambian-Style Smoked Fish and Chicken Yassa

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A bright, tangy take on classic West African yassa featuring bone-in chicken marinated in lemon-lime juice with scotch bonnet, then braised with heaps of caramelized onions and flaked smoked fish for unmistakable Gambian depth. Spooned over steamed rice, this one-pot braise balances sharp citrus, the mellow sweetness of slow-cooked onions, and a smoky finish that lingers.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 7 gSaturated Fat
• 28 gCarbs
• 4 gFiber
• 8 gSugar
• 45 gProtein
• 720 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 35 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the chicken and citrus marinade

• 1 whole chicken (about 3.5 lb), cut into 8 pieces
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1/4 cup fresh lime juice (about 2 limes)
• 1/2 cup vegetable oil
• 2 tsp Dijon mustard

Aromatics and dry seasoning

• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 scotch bonnet peppers, pierced with a knife
• 2 bay leaves
• 2 tsp freshly ground black pepper
• 1 1/2 tsp fine sea salt

For the onion and smoked fish braise

• 3 large yellow onions (about 1.5 lb), halved and thinly sliced
• 2 tbsp vegetable oil
• 1 cup flaked smoked mackerel or smoked kingfish (about 6 oz)
• 1 medium scotch bonnet pepper, left whole
• 3/4 cup low-sodium chicken broth

For finishing and serving

• 1/4 cup chopped fresh parsley
• 2 tbsp minced chives
• 4 cups hot cooked jasmine rice
• Lemon wedges, for serving

Directions

1. In a large nonreactive bowl, whisk together the lemon juice, lime juice, oil, mustard, garlic, ginger, scotch bonnet peppers, bay leaves, black pepper, and salt. Add the chicken pieces and turn to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight, turning once halfway through.
2. Remove the chicken from the marinade, reserving 1/2 cup of the strained liquid (discard the bay leaves and scotch bonnet). Pat the chicken pieces dry with paper towels to encourage browning.
3. Heat 2 tablespoons of oil in a large Dutch oven over medium heat. Add the sliced onions and a small pinch of salt; cook, stirring occasionally, for 20 to 25 minutes until deeply golden brown and caramelized. Lower the heat if the onions begin to scorch.
4. Push the onions to the edges of the pot and increase the heat to medium-high. Add the chicken pieces skin-side down and brown for 4 to 5 minutes per side until golden.
5. Stir in the flaked smoked fish, the whole scotch bonnet, the reserved 1/2 cup marinade, and the chicken broth. Bring to a simmer, reduce the heat to low, cover, and braise for 20 to 25 minutes, turning the chicken once, until the meat is tender and cooked through (internal temperature 165°F).
6. Uncover and simmer for 5 to 8 minutes to reduce the sauce to a glossy, slightly thickened consistency that lightly coats the back of a spoon. Discard the whole scotch bonnet.
7. Stir in the parsley and chives, taste, and adjust the seasoning with additional salt, pepper, or a squeeze of fresh lemon if desired.
8. Spoon the chicken, onions, and smoked fish over the hot rice, ladling the pan sauce generously over the top. Serve immediately with lemon wedges on the side.

Cook’s Notes

• Marinate the chicken overnight for the deepest citrus flavor and most tender meat; do not skip this step as it defines the dish.
• For milder heat, halve the scotch bonnet peppers and scrape out the seeds; for traditional Gambian fire, leave them whole and pierced.
• Smoked barracuda, horse mackerel, or any firm smoked white fish works beautifully in place of mackerel.
• The onions are the soul of yassa – take your time caramelizing them. Low and slow builds the sweet-savory backbone that supports the citrus and smoke.
• Leftover yassa tastes even better the next day once the citrus and smoke have fully penetrated the meat; reheat gently with a splash of broth.

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