Entree: Burkina Faso – National Cuisine – Poulet Yassa (Chicken marinated and braised in a sharp lemon-vinegar onion sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Additional 2 hrs

Total 3 hrs

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 1 cup (240 ml) fresh lemon juice (about 4–6 lemons)
- 1/2 cup (120 ml) white vinegar
- 3 tbsp (45 ml) Dijon mustard
- 1/2 cup (120 ml) vegetable oil or peanut oil
- 4 large onions, thinly sliced, approx. 1 lb (450 g)
- 4 cloves garlic, minced
- 2 Scotch bonnet or habanero chilies, seeded and chopped (optional)
- 2 bay leaves
- 1 tsp (4 g) sugar
- 2 tsp (10 g) salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 cup (240 ml) chicken stock or water
- 2 tbsp (30 ml) unsalted butter or additional oil (optional, for finishing)
- 3 cups (555 g) cooked white rice for serving

Instructions

1. In a large bowl, combine lemon juice, white vinegar, Dijon mustard, 1/4 cup (60 ml) oil, minced garlic, chopped chilies, 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper. Add the chicken pieces, toss to coat, then add sliced onions and bay leaves; cover and marinate in the refrigerator at least 2 hours or overnight.
2. Remove the chicken from the marinade and reserve the marinade and onions separately. Pat chicken pieces dry and season lightly with remaining salt and pepper.
3. In a large heavy skillet or Dutch oven over medium-high heat, add 1/4 cup (60 ml) oil. Brown chicken pieces on all sides, working in batches if necessary, about 6–8 minutes per side. Transfer browned chicken to a plate.
4. Lower heat to medium. Add the marinated onions (with any reserved marinade liquid) to the pan and cook slowly, stirring, until deeply softened and caramelized, about 15–20 minutes. Add sugar if needed to encourage caramelization.
5. Stir in the chicken stock, scrape up any browned bits, then return the chicken to the pan nestling pieces into the onion mixture. Bring to a simmer, cover partially, and cook until chicken is cooked through and tender, about 25–30 minutes.
6. Uncover and simmer a few minutes more to reduce and concentrate the sauce. Stir in butter or additional oil if using, adjust seasoning with salt and pepper, and remove bay leaves.
7. Serve the Poulet Yassa hot over steamed white rice so the rice soaks up the lemony onion sauce.