Poulet Yassa Malien — Print Recipe

Tender chicken pieces marinated in tangy lemon and mustard, then braised with a mountain of caramelized onions until falling-off-the-bone tender.

Ingredients

1 Marinate chicken pieces in lemon juice, mustard, garlic, salt, and pepper for at least 2 hours (overnight is best).
2 Grill or pan-fry chicken pieces until golden on both sides. Set aside.
3 In a large pot, heat oil and sauté sliced onions on medium-low heat for 20 minutes until deeply caramelized.
4 Add the marinade liquid, bay leaves, scotch bonnet, and bouillon cubes. Stir well.
5 Nestle chicken pieces into the onions, add water, and simmer covered for 30 minutes.
6 Serve over steamed rice with the caramelized onion sauce spooned generously on top.

Did You Know?

The key to great yassa is patience with the onions — Malian cooks say you need at least twice as many onions as you think you need.