Verdure Kitchen & Cocktail’s Chicken Yassa Recipe

Try your hand at this West African recipe from Verdure Kitchen & Cocktails.

Originally from Senegal, Yassa has become popular throughout West Africa over the years. Verdure Kitchen & Cocktails opened in Atlanta’s Morningside neighborhood last summer with Chef Jean-Louis Sangare at the helm. The menu combines Western and African ingredients, spices and cooking methods.

Keep scrolling for a look at this tasty Chicken Yassa recipe.

Verdure Kitchen & Cocktails Chicken Yassa Recipe:

Ingredients:

For marinating the chicken:

• 2 pounds bone-in, skin-on chicken legs
• 2 fresh lemon juice
• 1 small yellow onion, diced
• 1 fresh lime juice
• 1 tablespoon vegetable oil
• 1 Scotch bonnet or habanero pepper finely chopped
• 1 teaspoon kosher salt

For the Yassa:

• 1 tablespoon vegetable oil
• 3 medium yellow onions, thinly sliced
• 3 medium cloves garlic, minced
• 1 teaspoon Dijon mustard
• 3 cups chicken stock
• 1 whole habanero pepper
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• Cooked long- or medium-grain rice, couscous, or fonio, for serving
• Lime or lemon wedges, for serving

Directions:

1. For the marinated chicken: In a large bowl or zipper-lock bag, toss together chicken, lemon juice, diced onion, lime juice, oil, Scotch bonnet pepper, and salt until well combined. Cover bowl or seal bag, then marinate in the refrigerator for at least 8 and up to 12 hours.
2. For the Yassa: Remove chicken from the marinade, scraping off any onions and peppers; discard the marinade. 
3. Using paper towels, blot chicken dry. In a Dutch oven, heat oil over medium-high heat until it shimmers. 
4. Add chicken, skin-side down, and cook until well browned, about 6 minutes. Using a thin metal spatula, turn chicken and cook on the second side until browned, about 5 minutes longer. Remove from heat and transfer chicken to a platter.
5. Lower heat to medium, add onions, and cook, stirring frequently, until onions are softened, about 7 minutes. Continue to cook, stirring and scraping frequently, until onions are dark brown and caramelized, about 15 minutes. 
6. Stir in garlic and mustard and cook until fragrant and slightly softened, about 1 minute.
7. Add chicken stock, Scotch bonnet pepper, bay leaf, and chicken along with any accumulated juices, nestling chicken pieces into the onions; season lightly with salt and pepper. 
8. Bring to a boil over high heat.
9. Reduce heat to medium-low and cook, gently stirring and scraping the bottom of the pot occasionally, until chicken is cooked through and beginning to fall from the bone, about 1 hour.
10. Season with salt, if needed. Serve with rice, couscous, or fonio, and lemon or lime wedges.
11. The Yassa can be refrigerated for up to 5 days in an airtight container. Reheat gently before serving.