Grilled chicken smothered in a tangy, caramelized onion and mustard sauce with lemon, creating a dish that balances sweet, sour, and savoury in perfect harmony.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Marinate chicken in lemon juice, half the sliced onions, mustard, garlic, salt, and pepper for at least 2 hours.
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2
Remove chicken from marinade and grill or broil until golden on both sides. Reserve the marinade.
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3
Heat oil in a large pot. Add remaining onions and cook slowly until deeply caramelized, about 20 minutes.
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4
Add the reserved marinade, scotch bonnet, bay leaves, and bouillon. Simmer 10 minutes.
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5
Add grilled chicken to the onion sauce. Cover and cook on low heat for 20 minutes.
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6
Serve chicken with the onion sauce ladled generously over white rice.
Did You Know?
The key to great yassa is patience with the onions — the more slowly they are caramelized, the deeper and more complex the sauce becomes.
Chef's Notes
Equipment Tips
- grill or oven
- large pot
- mixing bowl
Garnishing
caramelized onions, lemon wedges
Accompaniments
white rice, attiéké
The Story Behind Yassa Poulet
Yassa originated with the Casamance people of southern Senegal but has been enthusiastically adopted across West Africa, including Ivory Coast. Ivorians have made it their own, and it appears on restaurant menus and home tables throughout the country.
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