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.