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Lemon Chicken with Caramelized Onions (Chicken Yassa)

I first tried a version of this lemony, onion-packed chicken in Little Senegal in Harlem, and the flavors stuck with me ever since. The combination of tender chicken thighs, tangy lemon, and savory caramelized onions is unforgettable.

This dish works because the chicken is marinated in lemon juice, garlic, and herbs, which not only adds flavor but also keeps it juicy and tender. Searing the chicken first locks in those flavors and gives the skin a lightly crispy texture, while finishing it in the oven ensures it cooks evenly.

Cooking the onions slowly in the same pan caramelizes their natural sugars, creating a rich, tangy pan sauce that coats every piece of chicken. The balance of acidity from the lemon, warmth from the spices, and savoriness from the onions and pan sauce makes it a standout dish.

Serve it over rice or couscous, spooning extra sauce over the top. It’s perfect for weeknight dinners when you want something easy yet flavorful, and impressive enough to serve to guests.

Yield: 2-4
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Lemon Chicken with Caramelized Onions (Chicken Yassa)

Lemon Chicken with Caramelized Onions (Chicken Yassa)

Tender, juicy lemon chicken thighs cooked with caramelized onions, garlic, and aromatic herbs. This Chicken Yassa-inspired dish is easy to make and perfect for a flavorful weeknight dinner or a special meal. Serve with rice or couscous and enjoy every bite of the zesty, savory pan sauce.

Prep time: 15 MinCook time: 45 MinInactive time: 3 HourTotal time: 4 Hour
Cook modePrevent screen from turning off

Ingredients

  • 4 chicken thighs (bone-in, skin on)
  • 1 large sprig fresh thyme
  • 1 tablespoon dried thyme
  • 1 ½ tablespoons black pepper
  • 1 teaspoon hot dried chili, finely chopped
  • 2 teaspoons salt
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 5 slices fresh lemon
  • 3 tablespoons fresh lemon juice
  • ¾ cup vegetable broth (½ + ¼ cup)
  • 1 chicken bouillon cube
  • 2 large yellow onions, thinly sliced
  • 1 tablespoon butter
  • 2 bay leaves
  • 2 tablespoons Dijon mustard
  • Olives (optional to garnish)

Instructions

  1. Score chicken and season with 1 tsp salt, 1 tbsp black pepper, dried chili, and minced garlic.
  2. Add onions, 1 tbsp olive oil, 4 lemon slices, ¾ of the fresh thyme sprig, ¼ cup broth, Dijon mustard, bay leaves, lemon juice, and dried thyme.
  3. Mix well, cover, and refrigerate for at least 2–4 hours or overnight.
  4. Heat a large ovenproof pan. Melt butter with 1 tbsp olive oil.
  5. Brown chicken thighs along with remaining lemon slices and thyme sprigs, ~4 minutes per side until skin is mostly crispy. Remove chicken and lemons; set aside.
  6. Cook onions and any remaining marinade in the pan fat for ~5 minutes until soft and caramelized.
  7. Add remaining broth and bouillon cube; simmer 10 minutes. Taste and adjust salt and pepper.
  8. Place chicken thighs on top of onions, center a hot pepper if desired. Cover with a lid and simmer 10 minutes.
  9. Transfer the pan to a 400°F oven and cook an additional 10 minutes. Baste chicken with onions and pan sauce at least once.
  10. Remove bay leaves, lemon slices, and unwanted thyme.
  11. Plate hot with couscous or rice. Garnish with fresh lemon slice and olives.

Notes

  • Marinating: Overnight gives the deepest flavor, but 2 -4 hours is fine for a quicker meal.
  • Spice level: Adjust the chili depending on your heat preference.
  • Leftovers: Store chicken and onions separately in the fridge; reheat gently to avoid drying out.

Nutrition Facts

Calories

450

Fat (grams)

34 g

Carbs (grams)

8 g

Fiber (grams)

1 g

Protein (grams)

28 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Eggplant and Fish Stew

Garden egg is another term for eggplant, and they lend themselves well to stews because they absorb like sponges. The traditional Ghanaian ‘garden egg stew’ - what inspired this recipe - uses a white eggplant different the type I have always known (the elongated, purple version). The palm oil adds a unique flavor and reddish colour to the dish, but if you don’t have any babassu or coconut oil should do! That said, with the palm oil, this is a dish you will want to make once in while since it's on the greasy side, but it’s super yummy!

Ingredients

1 cup onion, chopped

1 teaspoon butter

3 large eggplants (chopped and peeled)

1 can diced tomato (15oz)

1/2 jalapeno, chopped

1 teaspoon garlic

1/4 cup palm oil

2 tablespoon fish spice

1 tablespoon lemon juice

1 teaspoon lemongrass

1 tablespoon lemongrass spice

1 tablespoon + 1 teaspoon black pepper

1 tablespoon + 1 teaspoon salt

3 trout fillets or steaks with skin, halved

3 cups broth

2-3 boiled eggs (optional)

Instructions

Step  1

Marinate your fish in 1 teaspoon lemongrass, lemon juice, 1 teaspoon salt, and 1 teaspoon pepper. Put it in the fridge for about half an hour.

Step 2

Heat the butter, onions, jalapeno, and garlic in a large pot, sauté for 3 minutes.

Step 3

Add the can of tomatoes, broth, and palm oil, cook for 5 minutes. 

Step 4

Add the fish, eggplant, fish spice, lemongrass, salt, and black pepper, simmer for about 20 minutes. Top with the boiled eggs and cook for another 2-3 minutes. Careful while cooking not to over stir and break down the fish.

Serve with mealie cobs, rice, plantains, or your starch of choice, enough for 3.

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Black Bean & Lentil Bobotie

Think of bobotie as a curried shepherd’s pie with a layer of egg custard instead of potato on top. This rendition of the traditionally South African dish, however, is vegetarian. The recipe usually uses ground beef seasoned with curry powder, chutney, and other fruits and spices. It is still a filling, protein-packed deal and is equally as delicious with the use of black beans, lentils, cheddar cheese, and spices familiar to Mexican cooking such as chili powder, cumin, and chipotle.

What you need 🛒🛒🛒:

1 tablespoon butter

2 tablespoons vegetable oil

1/4 cup red onion, chopped

3 large green onions/scallions, chopped

1/2 jalapeno, finely chopped

1 teaspoon garlic

1 teaspoon chili flakes

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon chipotle

1 teaspoon chili powder

1 teaspoon cilantro (dried or fresh)

1 teaspoon cumin

8oz dry lentils, soaked (half a 16oz packet)

1 can black beans

1 can diced tomato (15oz)

1 tablespoon tomato paste

2 1/2 cups broth

2 slices of bread

6 bay leaves (3 to garnish)

2 eggs

3/4 cup milk

1/4 cup heavy cream

1/2 cup sharp cheddar cheese, shredded

What you do 🍳🍳🍳:

Step  1

Heat the butter and oil. Add the onions, garlic, jalapeno, and chili flakes, sauté for 3 minutes. Add all the spices, cook for another 2 minutes.

Step 2

Soak the bread in some water, set aside.

Step 3

Add the lentils, sweat them out for about 5 minutes until fragrant and they begin to soften. Add the tomatoes and tomato paste, cook for another minute.

Step 4

Add the broth, black beans, and 3 bay leaves, simmer for about  10 minutes.

Step 5

Squeeze the water out of the bread then whisk it into the pot, remove the bay leaves.

Step 6

Pour the mix into an oven-proof pan, sprinkle the cheese on top.

Step 7

Beat the eggs, cream, and milk, season with some salt and pepper. Pour over the bean mix, top with some bay leaves and bake at 350F for 40-45 minutes. (Broil for an additional 5-10 minutes to further brown/cook the egg custard if necessary). 

Serve hot with avocado and sour cream, enough for 4-5.

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