West African 50 min

Yassa Poulet

Name: Yassa Poulet
Total time: 50 min
Yield: 2 servings
Cuisine: West African
Ingredients: 1 whole chicken, cut into 8 pieces; 5 large yellow onions, thinly sliced; 1/2 cup fresh lemon juice; 1/4 cup Dijon mustard; 3 tablespoons neutral oil; 3 Scotch bonnet peppers, pierced (adjust quantity for heat preference); 3 cloves garlic, minced; 2 bay leaves; 1 teaspoon black pepper; Salt to taste; Steamed white rice for serving

gluten-freedairy-freehigh-proteincomfort-food

Ingredientsfor 2

380

Cal

40g

Protein

18g

Carbs

16g

Fat

11 whole chicken, cut into 8 pieces
25 large yellow onions, thinly sliced
31/2 cup fresh lemon juice
41/4 cup Dijon mustard
53 tablespoons neutral oil
63 Scotch bonnet peppers, pierced (adjust quantity for heat preference)
73 cloves garlic, minced
82 bay leaves
91 teaspoon black pepper
10Salt to taste
11Steamed white rice for serving

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Instructions

1
Combine lemon juice, mustard, 1 tablespoon oil, onions, garlic, bay leaves, black pepper, and salt. Add chicken pieces and marinate for at least 2 hours (overnight is best). The longer the better — this is the soul of the dish.
2
Remove chicken from the marinade and reserve the onions and liquid separately. Grill chicken pieces over medium-high heat or under the broiler for 5–6 minutes per side until charred and golden.
3
Heat remaining oil in a large pot over medium heat. Cook the reserved marinated onions for 15–18 minutes until deeply soft and caramelized. Add the reserved marinade liquid, Scotch bonnets, and grilled chicken. Simmer covered for 25 minutes until chicken is cooked through and the onions form a savory, tangy sauce. Remove Scotch bonnets. Serve with rice.