Hairy Bikers Chicken Yassa

Chicken yassa is a West African classic, and Si and Dave’s version keeps all its fire. It starts with skin-on thighs marinated in a punchy mix of scotch bonnet, ginger, garlic, lemon, and Dijon mustard, then braised with deeply caramelised onions and green olives. It comes from their Ultimate Comfort Food book, serves 4 at around 500 kcal, and is lovely with plain rice.

They call it a curry, though there is not a spoon of curry powder in it. The heat and depth come instead from the scotch bonnet and mustard marinade, which is what gives yassa its unmistakable tangy, fiery character.

The make-or-break is the onions, and this is not a step to rush. You cook four sliced onions down until they are properly golden and caramelised, because that sweet, jammy base is what balances the sharp mustard and the chilli heat.

Hairy Bikers Chicken Yassa Recipe

Author: Alex Saidani Cooking Method:Braising Cuisine:British West African Courses:Dinner

Difficulty:IntermediatePrep time: 20 minutesCook time: 55 minutesRest time: minutesTotal time:1 hour 15 minutesServings:4 servingsCalories:500 kcal Best Season:Summer

Description

Skin-on chicken thighs marinate overnight in grated onion, garlic, ginger, scotch bonnet, lemon, red wine vinegar, and Dijon mustard. They are browned, then braised with slowly caramelised onions, stock, and green olives until tender, and finished with a squeeze of lemon and a touch of hot sauce to taste.

Ingredients

For the Chicken

• 8 chicken thighs, skin on and bone in
• 2 tbsp groundnut or sunflower oil
• 4 onions, sliced
• 3 bay leaves
• 250ml chicken stock
• 100g green pitted olives
• Salt and black pepper

For the Marinade

• 1 onion, grated
• 4 garlic cloves, crushed
• 15g root ginger, grated
• 1 scotch bonnet, very finely chopped
• Juice of 1 lemon
• 2 tbsp red wine vinegar
• 2 tbsp Dijon mustard

To Finish

• Lemon juice
• Hot sauce

Instructions

1. Marinate: Mix all the marinade ingredients in a bowl and season well with salt and pepper. Pour it over the chicken thighs, turn to coat, cover, and leave in the fridge for several hours, preferably overnight.
2. Come to room temperature: Take the chicken out an hour before cooking. Lift it from the marinade and pat it dry, reserving the marinade for later.
3. Brown the chicken: Heat the oil in a wide flameproof casserole, then cook the chicken skin-side down until well browned, without rushing it, and turn to colour the underside.
4. Caramelise the onions: Remove the chicken, then add the sliced onions and bay leaves and cook over low-medium heat until rich, golden, and properly caramelised.
5. Deglaze and braise: Add the reserved marinade and cook, stirring, until the pan base is deglazed. Pour in the stock, return the chicken skin-side up, bring to the boil, then simmer partially covered until cooked through and the sauce has reduced.
6. Finish: Add the olives and heat through, then check the seasoning and adjust with salt, pepper, lemon juice, or a touch of hot sauce.

FAQs

Where does chicken yassa come from?

Yassa is a classic of West African cooking, most closely tied to Senegal and the Gambia, where a bright lemon-and-onion marinade defines the dish. It is traditionally made with chicken or fish and grilled or braised until rich.

Si and Dave took that tradition and gave it their own fiery edge, which is why their version leans harder on the scotch bonnet and ginger than some milder recipes do.

How hot is it, and can I make it milder?

The whole scotch bonnet makes this properly fiery, since it is one of the hottest chillies you can buy. The heat is central to yassa, but it is easy to dial back.

Deseed the scotch bonnet, use half, or swap it for a milder red chilli if you are cooking for people who cannot take much heat. You can always add more hot sauce at the end for those who want it.

Why mustard and olives in a chicken dish?

Both are traditional to yassa and do real work here. The Dijon mustard sharpens the marinade and gives the sauce its signature tang, cutting through the richness of the chicken skin.

The green olives, added near the end, bring little bursts of salty brine that lift the whole braise. Leave them whole so they stay plump rather than breaking down.

Can I make it ahead, and how long does it keep?

It is ideal for making ahead, since the flavour deepens overnight and the marinade needs several hours anyway. Once cooked, it keeps in the fridge for up to three days and reheats gently on the hob.

Like most braises, it often tastes even better the next day, once the mustard, chilli, and caramelised onion have had time to mingle.

What do you serve with chicken yassa?

Plain rice is the classic partner, since it soaks up the tangy, oniony sauce. Couscous or crusty bread do the same job, and a simple green salad keeps it fresh.

For more chicken in a rich braise, their chicken provençal is another skin-on dish finished with olives, or their piri piri chicken brings a similar chilli-and-lemon punch.