Entree: Djibouti – Northern Culinary Region – Yasa Chicken (Tangy marinated chicken stewed with caramelized onions, lemon, and hot pepper)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Additional 1 hr

Total 2 hrs

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) fresh lemon juice
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) olive oil
- 2 large onions, thinly sliced (about 10 oz / 300 g)
- 3 cloves garlic, minced
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) grated fresh ginger
- 1–2 Scotch bonnet or bird's eye chilies, sliced (adjust to heat preference)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (2 g) turmeric
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) white vinegar
- 1 cup (240 ml) low-sodium chicken stock
- 2 tbsp (30 ml) chopped fresh cilantro or parsley
- Steamed rice or flatbread, for serving

Instructions

1. Combine lemon juice, 1/4 cup (60 ml) vegetable oil, minced garlic, mustard, grated ginger, vinegar, coriander, cumin, turmeric, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper in a bowl. Add the chicken thighs, coat well, cover, and marinate in the refrigerator 1–4 hours.
2. Heat 2 tbsp (30 ml) olive oil in a large skillet or Dutch oven over medium-high heat. Remove chicken from marinade (reserve marinade) and brown the pieces 3–4 minutes per side until golden; transfer to a plate.
3. Reduce heat to medium and add the sliced onions to the same pan. Cook slowly, stirring occasionally, until deep golden and caramelized, about 15–20 minutes. Add sliced chilies and the reserved marinade; cook 2 minutes to blend flavors.
4. Return browned chicken to the pan, add chicken stock, bring to a simmer, cover partially, and cook gently 20–25 minutes until chicken is cooked through and sauce has reduced. Taste and adjust salt and heat.
5. Stir in chopped cilantro or parsley just before serving. Serve hot with steamed rice or flatbread to soak up the tangy onion sauce.