Prep. time: Under 30 minutes
Marinating time: 12 hours
Cooking time: 40 minutes

Lime, garlic and cloves come together to flavor this traditional dish from the Casamance region of Senegal.

Chicken yassa is usually served on a bed of rice on a large platter placed in the center of the table, and the guests help themselves with their fingers.

In Senegal, it is usual to beat each piece of chicken with a cleaver and to let the chicken marinate overnight to tenderize it.

1. Place the chicken in the marinade, made from the juice of 10 limes, one onion and the chili cut into strips; season with salt, pepper, thyme, bay leaf and cloves; let the chicken marinate in the refrigerator for 12 hours;
2. remove the chicken from the marinade; cook on a grill or in a hot oven for 45 to 60 minutes;
3. meanwhile, make the sauce: heat the oil in a saucepan; add the 500 g chopped onion and the strained marinade and bring to a boil;
4. add the chicken and simmer for 15 minutes;
5. serve with rice.