Senegalese Braised Chicken with Onions and Lime (Yassa Ginaar)
- Makes4 servings
- Cook Time1 1/4 hours
- Active time plus coolingplus marinating
- 4
With just a few ingredients, yassa ginaar delivers multiple layers of flavor—savory yet sweet with lightly caramelized onions, citrusy with lime zest and juice, meaty from the deeply browned chicken, and spicy from the heat of a habanero chili. Our version is based on a recipe in “Yolele!” by Pierre Thiam, who marinates then sears the chicken, then uses the marinade as a base for the flavorful sauce. Bouillon concentrate adds to the savoriness of the dish; our preferred brand is Better than Bouillon. Serve with steamed rice.
Don't marinate the chicken for longer than two hours; the acidity of the lime juice will soften the meat. Likewise, don't use an uncoated cast-iron pot. The lime's acidity will react with the metal, causing the sauce to taste metallic.
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