Entree: Central African Republic – Southern Culinary Region – Yassa Chicken (Chicken marinated and braised in a tangy onion, lemon, and mustard sauce, typically served with rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 2 hrs

Total 3 hrs 20 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks recommended)
- 4 large (about 1 lb / 450 g) yellow onions, thinly sliced
- 1/2 cup (120 ml) fresh lemon juice
- 2 tbsp (30 ml) Dijon mustard
- 1/4 cup (60 ml) white wine vinegar
- 4 cloves garlic, minced
- 1 small hot pepper (scotch bonnet or habanero), whole or finely chopped to taste
- 4 tbsp (60 ml) vegetable oil or peanut oil
- 1 cup (240 ml) low-sodium chicken stock
- 2 bay leaves
- 1 tsp (1 g) dried thyme or 2 sprigs fresh thyme
- 1 tsp (4 g) sugar
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil or butter for finishing (optional)
- 2 cups (400 g) long-grain white rice, cooked, for serving

Instructions

1. In a large bowl combine lemon juice, mustard, vinegar, garlic, hot pepper (if using chopped), 2 tbsp (30 ml) oil, 1 tsp (4 g) salt, and 1/2 tsp (2 g) pepper. Add chicken pieces, coat well, cover, and refrigerate to marinate at least 2 hours or overnight.
2. Remove chicken from marinade (reserve marinade) and pat pieces dry. In a large heavy skillet or Dutch oven over medium-high heat, brown chicken in remaining 2 tbsp (30 ml) oil in batches until golden on both sides, about 6–8 minutes per side. Transfer browned chicken to a plate.
3. In the same pan reduce heat to medium, add sliced onions and a pinch of salt, and cook, stirring occasionally, until deeply softened and beginning to caramelize, about 20–25 minutes. Add sugar after 10 minutes to encourage caramelization.
4. Stir in reserved marinade, vinegar if any left, chicken stock, bay leaves, and thyme. Scrape up browned bits from the bottom of the pan.
5. Return chicken to the pan, nestling pieces into the onion sauce. Bring to a simmer, cover partially, and braise over low heat until chicken is cooked through and tender, about 25–35 minutes depending on piece size.
6. Remove chicken pieces to a platter. Increase heat and reduce sauce slightly if needed to concentrate flavors, about 5–8 minutes. Taste and adjust seasoning with salt and pepper.
7. Optionally finish the sauce with 2 tbsp (30 ml) butter or oil for sheen. Return chicken to the sauce to warm through.
8. Serve hot over steamed rice with extra sauce spooned on top. Garnish with sliced fresh onion rings or chopped parsley if desired.