Yassa chicken with mustard

Featured in Satisfying Main Course Recipes for Every Occasion.

Yassa chicken with mustard and olives refreshes a Senegalese favorite. The tangy citrus marinade, enhanced by mustard for depth, is the star of this slow-cooked dish. Sweet, caramelized onions form a thick base, while green olives add a salty Mediterranean kick, perfectly balancing the acidity. The marinade softens the chicken and infuses it with bold, zesty flavors. It’s easy to prepare but needs marination time. Enjoy over fluffy white rice to soak up the creamy sauce or try grilled plantains for an authentic twist.
Us chef girl
Updated on Fri, 23 May 2025 07:33:42 GMT
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Yassa chicken with mustard and olives | athomedishes.com

African cuisine holds many culinary treasures still unfamiliar in Europe, and chicken Yassa is surely one of the most approachable gems. This Senegalese dish wonderfully combines tender chicken with the bright flavors of lemon, mustard, and olives. The result is a dish that's both straightforward and refined, surprising everyone with its perfect balance of tanginess, sweetness, and mildly spicy notes.

I first tried chicken Yassa during a trip to Dakar and quickly added it to my family menu rotation. The first time I made it for friends, they were all amazed by how common ingredients could create such a completely new taste for them. Since then, it's become my go-to dish for last-minute dinners!

For juicy flavorful chicken

  • Quality chicken: which can be used in various pieces based on what you like
  • Mild onions: which will melt into the sauce adding a signature sweetness
  • Fresh garlic: which gently boosts all other flavors without taking over
  • Organic lemons: whose zest and juice bring that essential tanginess to the dish
  • Lime: which adds a slightly sharper and more complex note
  • Strong Dijon mustard: which binds the sauce and adds remarkable depth
  • Pitted green olives: which add texture and natural saltiness
  • Virgin olive oil: for marinating and cooking that smoothly completes the flavor profile
  • Spices like turmeric or ginger: which bring warmth and complexity
  • Freshly ground pepper: which wakes up all the flavors
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Homemade chicken Yassa with mustard and olives | athomedishes.com

My latest cooking attempt showed me the benefit of adding a bit of freshly grated ginger to the marinade. This personal touch brings an extra dimension that pairs surprisingly well with the citrus and mustard, creating an even more subtle balance among all flavors.

Step-by-step cooking guide

Making the marinade

Start by squeezing the lemons to get all their juice. Also grab some zest and chop it finely to boost the citrus aroma. In a big bowl, mix the lemon juice with mustard, finely chopped garlic, and a tablespoon of olive oil. Add your chosen spices like turmeric, ginger, or a dash of chili if you like food with a slight kick. Add plenty of pepper but skip salt at this point.

Marinating the chicken

Put your chicken pieces into this marinade making sure they're well coated on all sides. Cover the bowl with plastic wrap and stick it in the fridge for at least two hours, but overnight works best. Remember to flip the pieces halfway through to make sure the flavors soak in evenly. This step is key for the chicken to become tender and soak up the marinade flavors.

Getting the onions ready

Peel and thinly slice your onions. You need a generous amount as they'll form the base of your sauce and shrink a lot during cooking. For an authentic chicken Yassa, don't skimp on onions as they'll bring sweetness and creaminess to your final dish.

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Chicken Yassa, African dish | athomedishes.com

Browning the chicken

Take the chicken out of its marinade but save the liquid carefully. In a large pot or non-stick pan, heat some olive oil on high heat. Brown the chicken pieces on all sides until they get a nice golden color. This step is crucial to lock the juices inside the meat and ensure juicy chicken. Set the chicken aside on a plate.

Making the sauce

In the same pot, cook the sliced onions over medium heat until they become see-through. Then pour in the saved marinade and let it simmer for a few minutes so the flavors blend perfectly. Next, add the pitted green olives cut in half so they release their flavor into the sauce.

Final cooking

Put the chicken pieces back in the pot, cover and simmer on low heat for about twenty minutes for breasts or forty-five minutes for thighs. The chicken should be perfectly tender and the sauce slightly reduced. If you find the sauce too sour, feel free to add a small spoon of sugar which will balance the acidity without hiding the flavors.

My Senegalese sister-in-law told me that in her family, they always add a few bay leaves to the sauce during cooking. This little touch brings an extra aromatic dimension that wonderfully complements the citrus. I've adopted this trick and find it really elevates the dish by adding extra depth without changing its characteristic flavor.

Perfect side dishes

Chicken Yassa pairs perfectly with white rice that will deliciously soak up its creamy sauce with lemony notes. For a more authentic version, serve it with slightly sticky broken rice reminiscent of Senegalese tables. If you want to mix things up, couscous or fried plantains make excellent alternatives that perfectly complement the tangy flavors of the dish.

Inspiring variations

This traditional dish lends itself wonderfully to personal adaptations. Try swapping chicken for firm white fish like cod or sea bass for an equally delicious seafood version. Vegetarians can substitute chicken with grilled vegetables like eggplant, zucchini, and bell peppers that will pair perfectly with this sauce. For a fancier version, add some peeled shrimp at the end of cooking.

Storage and reheating

Chicken Yassa gets better with time, allowing flavors to fully develop. You can make it ahead and keep it in the fridge for two to three days in an airtight container. Reheat it on low heat, adding a bit of water if the sauce has reduced too much. Avoid the microwave which might dry out the chicken and instead use a covered pot on low heat to keep all the meat's tenderness.

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Chicken Yassa with mustard and olives, African dish | athomedishes.com

I was lucky enough to learn this dish directly from a Senegalese chef during a cooking workshop. She stressed the importance of patience when making Yassa, especially when cooking the onions which need to slowly melt to release all their sweetness. This dish opened doors to a cuisine I knew little about but which has become a constant source of inspiration in my everyday cooking. Chicken Yassa perfectly shows how simple ingredients can, with a bit of know-how and patience, transform into a dish with extraordinary flavor richness.

Frequently Asked Questions

→ Can you make Yassa chicken ahead of time?
Definitely! It’s even better the next day since the flavors develop as it sits. Reheat and enjoy.
→ What kind of mustard works best for this dish?
Classic Dijon mustard is great. For a milder kick, go for whole-grain mustard or a sweeter variety.
→ Can I use other proteins for Yassa?
For sure! While chicken is traditional, Yassa is also made with fish, like grouper, or even tempeh for a vegetarian take.
→ How do I make the onions soft and caramelized?
Cook them slowly over low heat with some water. Cover the pan to let them sweat and soften without browning too quickly.
→ Is this dish very spicy?
This version keeps chili optional. Adjust the heat level to your liking for a mild or spicy kick.

Yassa chicken with mustard

This Yassa chicken adds a modern twist to the classic Senegalese dish, featuring mustard and green olives for a tangy and flavorful meal.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes

Category: Main Courses

Difficulty: Intermediate

Cuisine: African

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Needed Items

01 4 onions
02 1 clove of garlic
03 400 to 500 g chicken breast or 4 drumsticks
04 20 green olives
05 2 organic lemons
06 1 organic lime (optional)
07 A drizzle of cooking oil
08 4 tablespoons mustard
09 Pepper
10 Optional spices: turmeric or ginger
11 Optional: chili

Instructions

Step 01

Slice the chicken into smaller pieces, toss the pieces in a bowl with peeled and crushed garlic, and one chopped onion. Pour in lemon juice and mustard. Stir it all together, cover it up, and keep it in the fridge. Let it sit for at least 2 hours, or even overnight if you can.

Step 02

Chop the rest of the onions into small pieces. Add them to a big frying pan with some oil and a tiny bit of water. Let them cook slowly on low heat, stirring occasionally. After about 10–15 minutes, once they're soft and golden-colored but not burnt, remove them and set them aside in a bowl.

Step 03

Take the chicken out of the marinade, but keep the marinade for later. Brown the chicken pieces all over in the same pan with a little oil. Afterward, throw in the onions you set aside, drained olives, and the leftover marinade. Stir everything, season with pepper, and let it cook. Chicken drumsticks might need an extra 15–30 minutes compared to chicken breast. Be sure to check until it's fully cooked.

Step 04

Adjust the seasoning if needed, and serve it hot alongside rice or grilled plantains.

Notes

  1. This version of Yassa Chicken, a famous Senegalese dish, uses mustard for an extra kick.
  2. Feel free to tweak the level of tanginess depending on what you like.

Tools You'll Need

  • Large frying pan or skillet
  • Mixing bowl for marinating

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Mustard

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~