Yassa Poulet

🧂 Ingredients

• 1.5 kg Chicken pieces(A whole chicken cut into 8 pieces (or equivalent thighs, drumsticks, or breasts). Ensure skin is on for flavor.)
• 1 kg Yellow onions(thinly sliced. About 3-4 large onions.)
• 180 ml Fresh lemon juice(From about 6-8 large lemons.)
• 3 tbsp Dijon mustard(Use a good quality Dijon for best flavor.)
• 120 ml Vegetable oil(Or other neutral cooking oil like canola or peanut oil.)
• 6 cloves Garlic(minced)
• 1 Scotch bonnet pepper(whole, or to taste. Prick with a knife if you want more heat, or leave whole to infuse flavor without too much spice.)
• to taste Salt
• to taste Black pepper
• for serving Rice(Traditionally served with broken rice (Thieboudienne rice) or plain white rice.)

👨‍🍳 Instructions

1. 1

   Prepare the marinade and marinate the chicken. In a large bowl, combine the thinly sliced onions, lemon juice, Dijon mustard, minced garlic, salt, and pepper. Add the chicken pieces and toss to coat thoroughly. Cover the bowl and refrigerate for at least 8 hours, or preferably overnight. This long marination is key to tenderizing the chicken and infusing it with flavor.

   ⏱️ 8 hours (minimum)
2. 2

   Sear the chicken. Remove the chicken pieces from the marinade, reserving the onion mixture. Pat the chicken pieces dry with paper towels (this helps with browning). Heat 2 tablespoons (30ml) of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 200°C / 400°F). Sear the chicken pieces in batches until golden brown on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove the seared chicken and set aside.

   ⏱️ 15 minutes
3. 3

   Caramelize the onions. Add the remaining vegetable oil to the same pot over medium heat (around 180°C / 350°F). Add the reserved marinated onions (including the marinade liquid) and the whole Scotch bonnet pepper. Cook, stirring occasionally, until the onions are very soft, translucent, and beginning to caramelize, about 30-40 minutes. The onions should become sweet and jammy.

   ⏱️ 40 minutes
4. 4

   Simmer and finish. Return the seared chicken pieces to the pot with the caramelized onions. Stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for another 20-25 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C (165°F). Remove the whole Scotch bonnet pepper before serving if desired.

   ⏱️ 25 minutes
5. 5

   Serve. Taste the sauce and adjust seasoning with salt and pepper if needed. Serve the Yassa Poulet hot over a bed of fluffy rice. Spoon plenty of the caramelized onion sauce over the chicken.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The longer you marinate, the more flavorful the chicken will be. Overnight is ideal.
• ✓Don't rush the caramelization of the onions; this step develops a deep sweetness that is crucial to the dish.
• ✓Adjust the heat by pricking the Scotch bonnet pepper or removing it earlier in the cooking process.
• ✓Yassa Poulet tastes even better the next day as the flavors meld.

🔄 Variations

• Yassa Fish: Substitute chicken with firm white fish fillets or whole fish.
• Vegetarian Yassa: Use firm tofu or large mushrooms instead of chicken.
• Extra Spicy: Finely chop the Scotch bonnet pepper and add it to the onions during caramelization, or add a pinch of cayenne pepper.

🥗 Nutrition

Per serving