Entree: Mauritania – Southern Culinary Region – ياسا دجاج ➤ Yassa Dajaj (Marinated and seared chicken braised with caramelized onions, lemon and mustard sauce)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 1/2 cup (120 ml) fresh lemon juice
- 3 tbsp (45 ml) Dijon mustard
- 1/4 cup (60 ml) vegetable oil, plus 3 tbsp (45 ml) for browning
- 4 large yellow onions, thinly sliced, approx. 2 lb (900 g) total
- 4 cloves garlic, minced
- 1 small Scotch bonnet or habanero pepper, minced (optional)
- 1 tbsp (15 ml) white wine vinegar
- 1 cup (240 ml) low-sodium chicken broth
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (4 g) granulated sugar
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish
- 2 cups (370 g) long-grain white rice, uncooked
- 4 cups (960 ml) water for rice

Instructions

1. In a large bowl combine lemon juice, Dijon mustard, 1/4 cup (60 ml) vegetable oil, minced garlic, minced Scotch bonnet if using, white wine vinegar, thyme, 1 tsp (4 g) sugar, 1 tsp (2 g) salt and 1/4 tsp (1 g) pepper; whisk to form the marinade.
2. Add the chicken thighs to the marinade, rub well, cover and refrigerate at least 2 hours or overnight for best flavor.
3. Meanwhile, rinse the rice until the water runs clear. In a medium pot bring 4 cups (960 ml) water to a boil, add 2 cups (370 g) rice and 1/2 tsp (2 g) salt, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed; remove from heat and let rest covered for 5 minutes.
4. Heat 3 tbsp (45 ml) vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Remove chicken from marinade (reserve marinade) and brown the thighs skin-side down until golden, 5–7 minutes per side. Transfer browned chicken to a plate.
5. In the same pan add the sliced onions and cook over medium heat, stirring occasionally, until deeply softened and caramelized, about 20–25 minutes. If the pan gets too dry, add 1–2 tbsp (15–30 ml) of the reserved marinade or water.
6. Stir the reserved marinade and the chicken broth into the caramelized onions, add bay leaves, adjust seasoning with remaining salt and pepper. Return the browned chicken to the pan, nestling it into the onion sauce.
7. Bring to a simmer, cover partially, and braise over low heat for 25–35 minutes until the chicken is cooked through and tender. Taste and adjust lemon, mustard, and salt as needed for a bright, balanced sauce.
8. Remove bay leaves. Serve the chicken and generous spoonfuls of the onion-lemon sauce over steamed rice. Garnish with chopped parsley or cilantro.
9. Leftovers keep well refrigerated up to 3 days and flavors deepen overnight.