Senegalese · beginner
Senegalese Caramelized Onion And Dijonnaise Chicken Thighs
A quick skillet dish inspired by Poulet Yassa, featuring tangy lemon-marinated chicken cooked with slow-sweetened caramelized onions and zesty mustard broth.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Whisk lemon juice, Dijon mustard, minced garlic, half a teaspoon of salt, and black pepper together in a shallow bowl.
- 02
Toss cut chicken pieces in half of the mustard mixture and marinate at room temperature for 10 minutes.
- 03
Heat 1 tablespoon oil in a wide skillet over medium-high heat, sear chicken pieces for 4 minutes per side until browned, then remove to a plate.
- 04
Add remaining oil and sliced onions to the skillet, lowering heat to medium and cooking for 12 minutes while stirring until soft and golden brown.
- 05
Pour in halal chicken broth and reserved mustard mixture, using a wooden spoon to scrape up savory browned bits from the pan bottom.
- 06
Return browned chicken and the whole habanero pepper to the skillet, cover, and simmer for 10 minutes until chicken reaches 165 degrees Fahrenheit.
A LITTLE KITCHEN KNOW-HOW
Mustard Caramelization
Softening high volumes of onions directly into a mustard-citrus fond to build rich savory flavor bases.
Notes from the kitchen
- Keep the habanero pepper whole to infuse aromatic warmth without exploding the spiciness of the dish.
- Slicing onions uniformly ensures they caramelize evenly without scorching.
- Original home-cooking adaptation inspired by Senegalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.