Poulet Yassa (Chicken Yassa)
This Poulet Yassa in addition called Chicken Yassa is chicken cooked in caramelized onions - one of West Africa's favorite dishes! Add the lemon juice, onions, garlic, salt, black or white pepper, chicken bouillon powder (if using), red pepper flakes or poked habanero pepper (if using).
- 2 pounds chicken (1 kg) (I used chicken thighs)
- 4 large onions - thinly sliced
- 3-4 cloves garlic - minced
- 1 teaspoon mustard
- Juice of 1 lemon
- 1/2 teaspoon ground white pepper or black pepper
- 1 teaspoon salt
- 2 teaspoons bouillon powder (see Note 2)
- 1/2 teaspoon red pepper flakes or 1 habanero pepper (optional - use more or less hot pepper depending on heat tolerance)
- 7 tablespoons oil
- 2 bay leaves
- Rinse chicken thoroughly and pat dry. Place in a bowl. Add the lemon juice, onions, garlic, salt, black or white pepper, chicken bouillon powder (if using), red pepper flakes or poked habanero pepper (if using). Mix everything together to combine. Cover the chicken with plastic wrap and place in the fridge to marinate for at least 4 hours or overnight.
- Remove the chicken from the marinade and shake off the excess marinade. Place on a grill and oiled grill pan or just an oiled skillet and cook on each side for about 4 minutes until it assumes a nice sear.
- Caramelize the onions. Heat oil in a pan. Remove onions from the marinade and add to the oil and let it cook slowly on medium heat while stirring from time to time until the onions shrink and become slightly darker in color. About 20 minutes.
- Add the chicken to the onions and the remaining marinade, the bay leaves and a cup of water to the caramelized onions then cook for about 20 minutes, flipping the chicken halfway through. Taste to ensure seasoning is perfect. Serve over white rice.
Cover the chicken with plastic wrap and place in the fridge to marinate for at least 4 hours or overnight. Remove the chicken from the marinade and shake off the excess marinade. Place on a grill and oiled grill pan or just an oiled skillet and cook on each side for about 4 minutes until it assumes a nice sear.
Remove onions from the marinade and add to the oil and let it cook slowly on medium heat while stirring from time to time until the onions shrink and become slightly darker in color. Add the chicken to the onions and the remaining marinade, the bay leaves and a cup of water to the caramelized onions then cook for about 20 minutes, flipping the chicken halfway through.
