Entree: Djibouti – National Cuisine – Yasa (Tangy marinated chicken braised with caramelized onions, citrus, and mustard served with rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 1 hr

Total 2 hrs 10 min

Ingredients

- 1 whole chicken, cut into pieces, approx. 3 lb (1.4 kg)
- 1/2 cup (120 ml) fresh lemon juice
- 3 tbsp (45 ml) Dijon mustard
- 4 cloves garlic, minced
- 1 tsp (5 g) ground black pepper
- 2 tsp (10 g) kosher salt
- 1/4 cup (60 ml) vegetable oil
- 3 large onions, thinly sliced (about 18 oz / 500 g)
- 1 small hot chili (scotch bonnet or bird's eye), minced, optional
- 1 tbsp (12 g) brown sugar
- 1 cup (240 ml) chicken stock
- 2 bay leaves
- 2 tbsp (30 ml) white vinegar or extra lemon juice for brightness
- 2 cups (370 g) long-grain white rice, rinsed
- 2 1/2 cups (600 ml) water or additional chicken stock for the rice
- 1/4 cup (15 g) chopped cilantro or parsley for garnish

Instructions

1. In a large bowl combine lemon juice, Dijon mustard, minced garlic, black pepper, and 1 tsp salt. Add the chicken pieces, toss to coat, cover, and marinate in the refrigerator for at least 1 hour or up to overnight.
2. Heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Remove chicken from marinade (reserve marinade), pat pieces dry, and brown in batches until skin is golden, about 4–5 minutes per side. Transfer browned chicken to a plate.
3. Reduce heat to medium, add remaining 2 tbsp (30 ml) oil if needed, add the thinly sliced onions and a pinch of salt, and cook, stirring occasionally, until deeply caramelized, about 20–25 minutes. Add the minced chili in the last 2 minutes if using.
4. Stir in the brown sugar and cook 1 minute to deepen the color. Return the browned chicken to the pot, pour in the reserved marinade, chicken stock, bay leaves, and vinegar (or extra lemon). Bring to a simmer.
5. Cover and simmer gently on low heat for 30–40 minutes, or until chicken is cooked through and tender. Adjust seasoning with salt and pepper and remove bay leaves.
6. Meanwhile, cook the rice: bring 2 1/2 cups (600 ml) water or stock to a boil, add rinsed rice and a pinch of salt, reduce heat to low, cover and cook until the liquid is absorbed and rice is tender, about 15–18 minutes. Fluff with a fork.
7. Serve the chicken and plenty of the onion-citrus sauce over steamed rice and garnish with chopped cilantro or parsley.