Entree: Guinea-Bissau – Northern Culinary Region – Yassa (Marinated and braised chicken in a lemon-onion-mustard sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 2 hrs

Total 3 hrs 25 min

Ingredients

- 6 bone-in chicken thighs, approx. 2 lb (900 g) total
- 1/2 cup (120 ml) fresh lemon juice (about 3–4 lemons)
- 1/4 cup (60 ml) Dijon mustard
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (60 ml) white vinegar
- 3 large onions, thinly sliced (about 4 cups / 480 g)
- 4 cloves (approx. 12 g) garlic, minced
- 1-2 Scotch bonnet or habanero peppers, seeded and finely chopped (adjust to heat preference)
- 1 tsp (5 g) sugar
- 1 tsp (5 g) smoked paprika or mild red pepper
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 1 cup (240 ml) chicken stock or water
- 2 bay leaves
- 1/4 cup (15 g) fresh parsley or cilantro, chopped
- 2 cups (uncooked) long-grain rice, rinsed and cooked to serve (optional but traditional)

Instructions

1. In a large bowl, whisk together the lemon juice, Dijon mustard, vegetable oil, white vinegar, minced garlic, sugar, paprika, salt, and pepper. Add the chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
2. Remove the chicken from the marinade (reserve the marinade). In a large heavy skillet or Dutch oven, heat a bit of oil over medium-high heat and brown the chicken thighs on both sides until golden, 4–5 minutes per side. Transfer browned chicken to a plate.
3. In the same pan, add the sliced onions and cook over medium heat, stirring frequently, until very soft and caramelized, about 20–25 minutes. Add the chopped hot pepper during the last 5 minutes of cooking.
4. Return the chicken to the pan on top of the onions. Pour the reserved marinade and the chicken stock over the chicken and add the bay leaves. Bring to a simmer, then reduce heat to low, cover, and braise gently for 30–35 minutes until the chicken is cooked through and tender.
5. Remove the chicken and reduce the sauce uncovered for 5–10 minutes if you prefer a thicker gravy. Adjust seasoning with salt, pepper, or a squeeze of additional lemon juice to balance.
6. Stir in chopped parsley or cilantro. Serve the Yassa chicken over hot cooked long-grain rice to soak up the tangy onion sauce.