Entree: Guinea – Poulet Yassa (Yassa Chicken)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg) total
- 2 cups (370 g) long-grain white rice
- 1 1/2 cups (360 ml) fresh lemon juice (about 6–8 lemons)
- 3 tbsp (45 ml) Dijon or yellow mustard
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (60 ml) white wine vinegar
- 3 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1–2 Scotch bonnet or habanero peppers, slit (leave whole for milder, chop for more heat)
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 tsp (5 g) sugar
- 1 bouillon cube (Maggi or similar), crushed
- 1 tsp (5 g) freshly ground black pepper
- 1 1/2 tsp (9 g) kosher salt, plus more to taste
- 1 cup (240 ml) chicken stock or water (as needed)

Instructions

1. In a large bowl combine lemon juice, mustard, oil, vinegar, minced garlic, sugar, crushed bouillon cube, black pepper and 1 tsp (6 g) salt. Whisk to emulsify.
2. Add the chicken pieces to the marinade, add half the sliced onions, the whole or slit hot peppers, bay leaves and thyme; toss to coat. Cover and refrigerate to marinate at least 2 hours or preferably overnight.
3. Remove chicken from marinade (reserve marinade and onions). Pat chicken lightly dry. Heat a large heavy skillet or Dutch oven over medium-high heat and add a little oil. Brown chicken on all sides in batches, about 4–5 minutes per side; transfer browned pieces to a plate.
4. In the same pot reduce heat to medium and add the remaining sliced onions. Cook slowly, stirring often, until deeply softened and beginning to caramelize, about 15–20 minutes. If the pan becomes dry, add a splash of stock or a tablespoon of water to deglaze.
5. Return the browned chicken to the pot atop the caramelized onions. Pour the reserved marinade over the chicken and add 1 cup (240 ml) chicken stock. Bring to a gentle simmer, cover partially, and cook until the chicken is tender and cooked through, about 30–35 minutes (longer for dark pieces).
6. Uncover and simmer 5–10 minutes more to reduce and thicken the sauce to your liking. Taste and adjust salt and pepper; remove whole hot peppers if you prefer less heat.
7. While the chicken finishes, cook the rice according to package directions. Serve the Poulet Yassa hot over rice, spooning generous amounts of the onion-lemon sauce over the top.