Note that chicken in the Yassa is marinated, partially broiled or barbecued to obtain required browning, and then finished in the oven, smothered in the onion- lemon sauce. For the onion lover, this dish is superb.


1 lemon

4 2-lb. chickens

3 lbs. white onions, thinly sliced

cup chopped parsley

1 Tbs. coarse black pepper

1 Tbs. coarse salt

3 bay leaves

1 tsp. thyme

1 tsp. crushed red pepper (optional)

1 cup lemon juice

1 cup salad oil

1 quart chicken stock (including giblets)

to 1 Ib. white rice

watercress or parsley

Rub: 1 lemon, cut in half heavily over 4 2-lb. chickens cut in halves. Spread chickens out in a 12 x 18 x 2-inch baking pan. Cover with: 3 lbs. white onions, thinly sliced, cup chopped parsley, 1 Tbs. coarse black pepper, 1 Tbs. coarse salt, 3 bay leaves, 1 tsp. thyme and 1 tsp. crushed red pepper (optional). Pour: 1 cup lemon juice and 1 cup salad oil over the chickens. Allow to marinate for 30 minutes. Remove the chickens and broil (preferably over charcoal) until chickens brown on all sides and are about half done. Simmer the onion mixture above over direct heat stirring up from bottom to prevent onions from browning. Onions should remain white. Cook no longer than 5 minutes. Return chickens to pan, smothering them with the onions. Pour 1 quart chicken stock (including giblets) over the mixture. Bake at 375 F for 20 minutes until onions turn a light golden color. Cook to 1 Ib. white rice as directed on package. Place serving of cooked rice on a dinner plate. Top with 1 broiled chicken half. Cover with to 1 cup yassa onion mixture. Garnish with watercress or parsley.

8 portions


country : Senegal

course : poultry dish


source : The African Cookbook / Bea Sandler