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.
Ingredients
- 6-8 chicken thighs or preferred cut of chicken, ~2 lbs.
- 2 large yellow onions
- Salt
- White pepper
Marinade
- 4 cloves garlic
- 1 habanero
- 1/3 c. lemon juice
- 1/4 c. oil
- 2 Tbsp. mustard
- 1/2 tsp. salt
Instructions
- Halve the onions. Slice thinly against the grain and set aside. Mince garlic, and slice open the habanero and remove seeds.
- 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.
- 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.
- Add onions to the same hot pan, reserving the marinade. Allow onions to cook down and caramelize, ~10 minutes, stirring often.
- 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.
