Entree: Central African Republic – National Cuisine – Poulet Yassa (Marinated and braised chicken in a tangy lemon and caramelized onion mustard sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Additional 4 hrs

Total 4 hrs 40 min

Ingredients

- 8 bone-in chicken pieces (thighs and drumsticks), approx. 3 lb (1.4 kg) total
- 4 large onions, thinly sliced (about 500 g)
- 1/2 cup (120 ml) fresh lemon juice (about 3–4 lemons)
- 3 tbsp (45 ml) Dijon or yellow mustard
- 1/4 cup (60 ml) white vinegar
- 4 cloves garlic, minced
- 1/4 cup (60 ml) vegetable oil (or peanut oil)
- 1–2 fresh hot peppers (scotch bonnet or serrano), seeded and sliced, optional
- 1 tsp (5 g) sugar
- 2 bay leaves
- 1 cup (240 ml) low-sodium chicken stock
- 1/3 cup (50 g) pitted green olives, optional
- Salt and freshly ground black pepper to taste
- 2 tbsp (6 g) chopped fresh parsley for garnish
- 2 cups (370 g) dry long-grain white rice, for serving

Instructions

1. In a large bowl combine lemon juice, mustard, white vinegar, minced garlic, 2 tbsp (30 ml) oil, sliced hot pepper if using, sugar, bay leaves, salt, and pepper. Stir to make the marinade.
2. Add the chicken pieces to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.
3. Remove chicken from the marinade (reserve the marinade). Pat chicken dry with paper towels and season lightly with salt and pepper.
4. In a large skillet or pot, heat remaining 2 tbsp (30 ml) oil over medium-high heat. Brown the chicken on all sides until golden, working in batches if necessary. Transfer browned chicken to a plate.
5. In the same pan, add the sliced onions and a pinch of salt. Cook over medium heat, stirring frequently, until the onions are deeply softened and caramelized, about 20–25 minutes.
6. Pour the reserved marinade into the pan with the onions, scraping up browned bits. Add the chicken stock and olives if using, then return the browned chicken pieces to the pan, nestling them into the onion mixture.
7. Bring to a simmer, reduce heat to low, cover partially, and braise gently until the chicken is cooked through and tender, about 25–35 minutes. Adjust seasoning with salt and pepper.
8. While the chicken braises, cook the rice according to package directions (for 2 cups dry rice, use about 4 cups water and simmer 18–20 minutes).
9. When done, spoon the onion sauce over the chicken, garnish with chopped parsley, and serve hot over white rice.