Ivorian Yassa Chicken with Charred Onions and Lemon

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Poulet Yassa is one of Côte d'Ivoire's most iconic dishes, built around a tangy marinade of lemon juice, Dijon mustard, and an enormous quantity of sliced onions. The chicken is marinated, seared over high heat for char, then braised slowly until tender in the bright, peppery onion sauce. It's traditionally served over fluffy white rice so every drop of that savory-sour jus can be soaked up.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 32 gFat
• 8 gSaturated Fat
• 24 gCarbs
• 4 gFiber
• 9 gSugar
• 46 gProtein
• 980 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 42 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the marinade

• 4 large yellow onions, thinly sliced
• 1/2 cup fresh lemon juice (about 4 lemons)
• 3 tablespoons Dijon mustard
• 6 garlic cloves, minced
• 2 Scotch bonnet or habanero peppers, pierced with a knife
• 4 bay leaves
• 2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 tablespoons vegetable oil

For the chicken and braise

• 3 pounds bone-in chicken thighs and drumsticks, skin on
• 2 tablespoons vegetable oil
• 1 cup low-sodium chicken broth
• 1/2 cup pitted green olives, optional
• 2 tablespoons chopped fresh parsley, for finishing
• Cooked white rice, for serving

Directions

1. Combine the sliced onions, lemon juice, Dijon mustard, garlic, Scotch bonnets, bay leaves, salt, pepper, and 2 tablespoons of oil in a large nonreactive bowl; stir well to coat the onions.
2. Add the chicken pieces and toss until thoroughly coated in the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours, turning the chicken once or twice.
3. Remove the chicken from the marinade, shaking off excess onions but reserving the entire bowl of marinade and its liquid for later. Pat the chicken skin dry with paper towels.
4. Heat 2 tablespoons of oil in a large cast-iron skillet or Dutch oven over medium-high heat. Place the chicken skin-side down and sear without moving for 5-6 minutes until deeply browned and lightly charred; flip and sear the other side for 4 minutes. Work in batches if needed. Transfer to a plate.
5. Reduce heat to medium. Add all the reserved marinated onions and liquid to the same pan, scraping up the browned bits. Cook, stirring, for 8-10 minutes until the onions soften, turn translucent, and begin to caramelize at the edges.
6. Nestle the seared chicken and any accumulated juices back into the pan along with the chicken broth and olives if using. The liquid should come about halfway up the chicken; add a splash more broth if needed.
7. Cover, reduce heat to low, and gently braise for 25-30 minutes, turning the chicken once, until the meat is fork-tender and pulls easily from the bone. Uncover and simmer 5 more minutes to thicken the sauce.
8. Discard the bay leaves and Scotch bonnets, or warn diners to leave them whole for heat. Taste and adjust salt and lemon. Sprinkle with parsley and serve hot over bowls of steamed white rice, spooning plenty of onions and sauce over each portion.

Cook’s Notes

• For the most authentic flavor, marinate the chicken for the full 8 hours; the onions will mellow and the lemon will tenderize the meat.
• A screaming-hot cast-iron sear is non-negotiable — those charred, smoky bits are what give Yassa its signature depth.
• Leave the Scotch bonnets whole and pierced rather than chopped; they perfume the sauce with heat without making it inedibly spicy. Remove before serving if sensitive.
• Bone-in, skin-on dark meat stays juiciest during the braise; boneless breasts will overcook and turn dry.
• Serve with Attiéké or simple steamed rice; a side of sliced avocado helps balance the bright acidity.

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