Entree: Burkina Faso – Northern Culinary Region – Poulet Yassa (Marinated and braised chicken with caramelized onions, lemon, and mustard served with rice)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 10 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
- 1/4 cup (60 ml) Dijon mustard
- 1/2 cup (120 ml) vegetable oil
- 4 large onions, thinly sliced (about 24 oz / 680 g)
- 4 cloves garlic, minced (approx. 1 oz / 30 g)
- 1 small Scotch bonnet or habanero pepper, seeded and chopped (approx. 10 g) or to taste
- 2 bouillon cubes, crushed (approx. 10 g)
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (10 g) kosher salt, adjust to taste
- 1 tbsp (12 g) granulated sugar (optional, to balance acidity)
- 2 bay leaves (approx. 2 g)
- 1/4 cup (15 g) chopped fresh parsley for garnish
- 2 cups (370 g) long-grain white rice, cooked for serving

Instructions

1. Combine lemon juice, Dijon mustard, 2 tbsp (30 ml) of the oil, minced garlic, crushed bouillon, black pepper, and 1 tsp (5 g) salt in a bowl to make the marinade. Add the chicken pieces, coat well, cover, and refrigerate for at least 2 hours or overnight.
2. Remove chicken from the marinade (reserve marinade). In a large heavy skillet or Dutch oven over medium-high heat, brown the chicken pieces in the remaining 6 tbsp (90 ml) oil, 4–5 minutes per side until golden; transfer browned chicken to a plate.
3. In the same pan add the sliced onions and bay leaves. Reduce heat to medium-low and cook, stirring frequently, until deeply caramelized, about 25–30 minutes. If onions begin to stick, add a splash of water and scrape up browned bits.
4. When onions are caramelized, add the reserved marinade, sugar (if using), and the chopped Scotch bonnet. Return the chicken to the pan nestling pieces into the onion mixture. Add 1/2 cup (120 ml) water, bring to a simmer, cover, and cook gently for 30–35 minutes until chicken is cooked through and tender.
5. Uncover and simmer 5–10 minutes more if needed to concentrate the sauce. Taste and adjust salt and pepper.
6. Serve the Poulet Yassa over cooked white rice and sprinkle with chopped parsley.