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Poulet Yassa

Poulet Yassa
Guinea
⏱ — min. Serves: —

Ingredients

  • 2 lbs chicken pieces (legs, thighs, or breasts)
  • 1/4 cup vegetable oil
  • 4 large onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/2 cup lemon juice (about 2-3 lemons)
  • 1/4 cup white vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground thyme
  • 1 teaspoon salt (adjust to taste)
  • 1-2 hot peppers, chopped (optional, adjust to taste)
  • 1 cup water or chicken broth
  • Fresh parsley, chopped (for garnish)

Instructions

Marinate the Chicken

In a large bowl, combine lemon juice, white vinegar, Dijon mustard, minced garlic, minced ginger, ground paprika, black pepper, ground cumin, ground coriander, ground thyme, and salt.

Add the chicken pieces to the marinade and mix well to coat. Cover and refrigerate for at least 2 hours, or overnight for best results.

Cook the Onions

Heat vegetable oil in a large pot or skillet over medium heat.

Add the sliced onions and cook, stirring frequently, until they are caramelized and golden brown, about 15-20 minutes.

Cook the Chicken

Remove the chicken pieces from the marinade and add them to the pot with the caramelized onions.

Sear the chicken on all sides until browned.

Add Remaining Ingredients

Stir in the remaining marinade and add chopped hot peppers if using.

Pour in the water or chicken broth, stirring to combine.

Simmer

Bring to a boil, then reduce the heat to low.

Cover and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender.

Garnish and Serve

Garnish with fresh parsley before serving.

Enjoy your meal!