This is my take on Senegalese chickenyassa, a rich, lemony, spicy, onion-centric dish traditionally served over rice. I've pulled way back on the peanut oil, which can make some versions ofyassatoo rich for my taste. In place of the oil, I built a relish around naturally rich avocados, and paired it with black-eyed peas dressed, with the advantages of a little acidity in mind, with a tangy vinaigrette.
