Chicken Yassa (Senegalese Braised Chicken with Caramelized Onion and Lemon)

Name: Chicken Yassa (Senegalese Braised Chicken with Caramelized Onion and Lemon)
Cuisine: African
Ingredients: 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; 2 pounds, onions, halved and sliced thin; 1⅓ cups, chicken broth; 8 , garlic cloves, lightly crushed and peeled; ½–1 , habanero chile; ¼ teaspoon, pepper; 4½ cups cooked, long-grain white rice; 1½ teaspoons, minced fresh parsley

Main Courses
African
Vegetables
Chicken

By Erica Turner ･ Appears in Cook's Illustrated January/February 2024

Fall-off-the-bone-tender meat smothered in caramelized onions, lemon, mustard, and garlic, chicken yassa is comfort food by way of the Casamance.

SERVES 4 to 6

TIME 1¾ hours, plus 30 minutes marinating

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