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
- 10-12 boneless skinless chicken thighs, ~3 lbs.
- 3 medium yellow onions
- 4 cloves of garlic
- 1/3 cup lemon juice
- 1/4 cup oil
- 2 Tbsp. Dijon mustard
- 1 habanero
- 1 tsp. salt
- 1/4 tsp. white pepper
Instructions
- Halve the onions and slice them thinly against the grain. Mince garlic.
- Mix all ingredients in a container. Allow to marinade in the fridge overnight or at least for a couple hours.
- Once ready to cook, heat cast iron skillet over medium-high (7). Add 1 tsp. of oil and brown chicken in batches until both sides are nicely colored. Remove from heat and set aside.
- Add onions to the same hot pan, reserving the marinade. Reduce heat to medium (5-6) and allow onions to cook until starting to soften, ~10 minutes, stirring often.
- Add chicken and any juices back to skillet, along with reserved marinade. Cover and allow to simmer on medium-low (4) heat until chicken is fully cooked, ~20 minutes, stirring every 5 minutes.
- Remove cover and allow to simmer until liquid has thickened slightly, ~5-10 minutes more.
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