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.
Ingredients
1 whole chicken, cut into pieces
6 large onions, thinly sliced
Juice of 4 lemons
3 tbsp Dijon mustard
4 tbsp vegetable oil
3 cloves garlic, minced
2 scotch bonnet peppers
2 bay leaves
1 bouillon cube
Salt and pepper to taste
Green olives (optional)
Instructions
1Marinate chicken in lemon juice, half the sliced onions, mustard, garlic, salt, and pepper for at least 2 hours.
2Remove chicken from marinade and grill or broil until golden on both sides. Reserve the marinade.
3Heat oil in a large pot. Add remaining onions and cook slowly until deeply caramelized, about 20 minutes.
4Add the reserved marinade, scotch bonnet, bay leaves, and bouillon. Simmer 10 minutes.
5Add grilled chicken to the onion sauce. Cover and cook on low heat for 20 minutes.
6Serve 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.