Chicken (poulet) yassa

Chicken yassa

Chicken (poulet) yassa

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 1 hour
Total Time: 1 hour 35 minutes

An acidic and unique west African dish based on chicken and onions.


  • 6-8 chicken thighs or preferred cut of chicken, ~2 lbs.
  • 2 large yellow onions
  • Salt
  • White pepper


  • 4 cloves garlic
  • 1 habanero
  • 1/3 c. lemon juice
  • 1/4 c. oil 
  • 2 Tbsp. mustard
  • 1/2 tsp. salt


  1. Halve the onions. Slice thinly against the grain and set aside. Mince garlic, and slice open the habanero and remove seeds.
  2. Mix all marinade ingredients in a bowl. Add the chicken and onions, and combine well. Allow to marinade in the fridge for at least 1-2 hours, up to 6 hours.
  3. Once marinated, heat cast iron over medium-high (7). Once hot, add 1 tsp. of oil. Brown chicken on both sides until nicely colored, ~6 minutes total. Remove from heat and set aside.
  4. Add onions to the same hot pan, reserving the marinade. Allow onions to cook down and caramelize, ~10 minutes, stirring often.
  5. Add caramelized onions, browned chicken, and reserved marinade to a large pot. Allow to simmer on medium-low (3) heat until chicken is fully cooked and marinade has reduced, ~15-20 minutes.

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