Chicken yassa

Chicken yassa

Total Time
1 hr 35 min
20 min
15 min
This delicious mustard-and-onion-based Senegalese braised chicken needs only 1 to 2 hours in the marinade to achieve deeply flavored and tender results. Once the chicken has marinated for a few hours, the flavor-packed marinade, made with mustard, ginger, onions, and a scotch bonnet chile, is added to the skillet and cooked with the chicken, creating the gravy in the skillet along with the chicken—no oil required.


Cooking spray

2 spray(s)

Fat free chicken broth

½ cup(s)

Lime zest

1 tsp

Fresh lime juice

cup(s), (from 3 to 4 limes)

Garlic clove

2 clove(s), thinly sliced

Minced ginger

2 slice(s), 1 inch, (two 1-inch pieces, peeled and minced)

Scotch bonnet

1 pepper(s), or habanero chile, seeded and cut into thin strips

Table salt

1 tsp

Black pepper

1 tsp, coarsely ground

Uncooked boneless skinless chicken breast

28 oz, (four 7-oz breasts)

Uncooked onion

3 large, halved and thinly sliced

Dijon mustard

3 Tbsp, or yellow mustard


  1. In large bowl, whisk broth, lime zest and juice, garlic, ginger, chile, salt, and black pepper. Add chicken and onions and toss to coat. Cover and let marinate in refrigerator for 1 to 2 hours, tossing halfway through and pressing to submerge chicken and onions.
  2. Coat large 12-inch cast-iron skillet with nonstick spray and heat over medium. Remove chicken from marinade, allowing liquid to drip back into bowl. (Leave onions in bowl.) Add chicken to pan and cook until deep golden brown and almost cooked through, 2 to 3 minutes per side. Transfer chicken to plate.
  3. Drain onions, reserving marinade. Add onions to pan and cook, stirring constantly, just until softened, 1 to 3 minutes.
  4. Whisk mustard into reserved marinade and pour over onions. Stir onions, scraping up any browned bits from bottom of pan. Nestle chicken into onions. Cook until chicken is cooked through and marinade has mostly evaporated, 2 to 3 minutes.
  5. Serving: 1 chicken breast with onions