Poulet Yassa
A beloved national dish of Guinea, Poulet Yassa features chicken marinated in a tangy and aromatic blend of lemon, onions, garlic, and spices, then braised to tender perfection. It's known for its distinctive sweet and sour flavor profile.
🧂 Ingredients
- 1 whole Chicken(cut into serving pieces)
- 6 large Onions(sliced)
- 6 large Lemons(juiced)
- 4 cloves Garlic(minced)
- 3 tablespoons Peanut oil
- 3 cubes Chicken bouillon cubes(crumbled)
- 1 Bay leaf
- 1 Chili pepper(finely chopped (optional))
- Salt(to taste)
- Black pepper(to taste)
- 4 cups Water
- Cooked white rice(for serving)
👨🍳 Instructions
- 1
In a large bowl, combine the lemon juice, sliced onions, minced garlic, peanut oil, crumbled bouillon cubes, bay leaf, and chopped chili pepper (if using).
💡 Tip: The more onions, the better for this dish. - 2
Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate overnight, or for at least a few hours.
- 3
Remove chicken from the marinade, reserving the marinade. In a large skillet or pot, heat a little cooking oil and fry the chicken pieces until golden brown on all sides. Alternatively, you can bake the chicken until golden brown.
- 4
In the same skillet (or a separate pot), sauté the marinated onions from the marinade until they are soft and caramelized.
- 5
Add the 4 cups of water to the sautéed onions, stir well, and bring to a simmer. Reduce the heat, cover, and let it simmer for 30 minutes.
- 6
Add the browned chicken pieces back into the pot with the onions and sauce. Cover and let it simmer for another 15-20 minutes, allowing the flavors to meld.
- 7
Season with salt and pepper to taste. Serve hot over cooked white rice.
💡 Pro Tips
- ✓Marinating the chicken overnight is highly recommended for the best flavor.
- ✓If you don't have peanut oil, other vegetable oils can be used.
- ✓Adjust the chili pepper to your spice preference.
🔄 Variations
- Some recipes include a tablespoon of Dijon mustard in the marinade.
- Optional vegetables like cabbage or carrots can be added during the simmering stage.