chicken yassa with a twist

Chicken Yassa, a classic Senegalese dish known for its tantalizing blend of citrus and spice, takes on a delicious twist in my modified recipe. Traditionally prepared with bone-in chicken, this version uses succulent chicken breasts, creating a leaner yet equally flavourful experience. The transformation continues with the method of cooking; instead of the usual slow simmering, a Breville pressure cooker was used, significantly reducing cooking time while infusing the chicken with intense flavors. This approach turned the dish more stew-like, necessitating the addition of cornstarch to achieve the perfect consistency.

This recipe swaps the typical side of rice for hearty potatoes, seamlessly integrating them into the rich sauce. The heat level gets a subtle adjustment too. Instead of the fiery punch of habanero, Sambal Manis by Conimex was used, offering a milder yet deeply satisfying warmth that complemented the dish’s flavors. The lemon’s bright zestiness remained a star player, cutting through the richness and leaving a refreshing aftertaste.

⅓ cup plus 2 tablespoons lemon juice (3 lemons), divided, plus lemon wedges for serving
3½ tablespoons vegetable oil, divided
2 tablespoons Dijon mustard
1½ teaspoons table salt, divided
2 pounds bone-in chicken thighs, trimmed (Modification: 2 pounds skinless chicken breasts)
2 pounds onions, halved and sliced thin
1⅓ cups chicken broth
8 garlic cloves, lightly crushed and peeled
½–1 habanero chile (Modification2: heaped teaspoons sambal manis by conimex)
¼ teaspoon pepper
4½ cups cooked long-grain white rice (Modification: 3 peeled quartered potatoes)
1½teaspoons minced fresh parsley

1. Whisk ⅓ cup lemon juice, 1½ tablespoons oil, mustard, and 1 teaspoon salt together in large bowl. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to 1 hour.

(Modification: I used the Breville Fast Slow Pro. I sautéed the onions first, added the garlic, salt, pepper and sambal manis. Then added chicken, marinade, stock and potatoes. Set the Breville to the pressure cooker poultry setting and let it go. Once cooked, be careful to not breaking up the potatoes too much while shredding the chicken. Switch the Breville to reduce, I added 2 tablespoons of cornstarch mixed with a little hot water to thicken)

2. Heat remaining 2 tablespoons oil in large Dutch oven over medium heat until shimmering. Using tongs, remove chicken from marinade and drag pieces against rim of bowl to scrape excess marinade back into bowl; do not discard marinade. Transfer chicken to pot, skin side down, and cook until skin is golden brown, 6 to 8 minutes. Flip chicken and brown on second side, 6 to 8 minutes. Transfer chicken to large plate.

3. Add onions and remaining ½ teaspoon salt to pot; reduce heat to medium-low; and cook, stirring frequently and scraping browned bits from bottom of pot, until onions are softened and caramelized, 25 to 30 minutes.

4. Stir in broth, garlic, habanero, pepper, and reserved marinade and bring to simmer. Return chicken and any accumulated juices to pot. Cover and simmer, stirring occasionally, until sauce has thickened to consistency of heavy cream and chicken is very tender (meat should begin to fall from bone and fork will slip easily in and out of meat), 45 to 55 minutes.

5. Spread rice in even layer on large platter. Arrange chicken on top of rice. Stir remaining 2 tablespoons lemon juice into sauce and season with salt and pepper to taste. Spoon sauce and onions over and around chicken and rice. Sprinkle with parsley and serve with lemon wedges.

(Modification: I served in a bowl like a stew, it would go so beautifully with a fresh slice of sourdough for soaking up the sauce)

Image and original recipe by Cook Illustrated written by Erika Turner