Recipe: Poulet Yassa

I couldn’t tell you what rabbit hole I fell down to come across this recipe.  But once I stumbled upon it, my eyes were opened to a treasure trove of recipes across the diaspora.  My people really know how to flavor some food.

Ingredients:

4 chicken thighs

3 tablespoon olive oil

2 large onions, thinly sliced

1 bell pepper, chopped

3 garlic cloves minced

2 tablespoon dijon mustard

1 cup chicken broth

¼ cup lemon juice

1 teaspoon smoked paprika

½ teaspoon cayenne pepper

1 teaspoon bouillon powder

½ teaspoon salt or to taste

1 dried chilli pepper, chopped

Directions:

1. Wash and pat dry the chicken, then cut the onions and mince the garlic.

2. Place the chicken in a large bowl.

3. Add the garlic, onions, lemon juice, mustard, and spices.

4. Mix together and place in the fridge to marinate for 2 hours or overnight.

5. Take the chicken out of the marinade and scrape off the marinade and onions, but don't toss it.

6. Add some olive oil to a skillet or large dutch oven and place the chicken on it.

7. Brown it for 4-5 minutes on both sides on medium-high heat.

8. Take the chicken out, add the onions, and pour in the remaining marinade.

9. Cook on low to medium-low heat for about 5 minutes till it is caramelized.

10. Add the browned chicken pieces to the sweet caramelized onions.

11. Add the chicken broth to the hot pan, and cook for 15-20 minutes, till the chicken is fully cooked.

12. Taste for salt and adjust if needed.Serve hot over steamed rice.

Recipe from this bomb ass site called Low Carb Africa.