Yassa Poulet (Lemon Onion Chicken)
A Senegalese classic of chicken marinated in lemon juice and Dijon mustard, then braised with a mountain of caramelized onions until deeply savory and tangy. Plan ahead: marinate the chicken for at least 4 hours or overnight.
Ingredients
- 4 lbs bone-in, skin-on chicken thighs and drumsticks
- 1/2 cup fresh lemon juice
- 2 tbsp Dijon mustard
- 6 cloves garlic cloves, minced
- 1/2 scotch bonnet or habanero pepper, minced
- 2 tsp kosher salt
- 1 tsp black pepper
- 6 large yellow onions, thinly sliced
- 6 tbsp vegetable oil
- 1 cup low-sodium chicken stock
- 2 bay leaves
- 1/2 cup green olives, pitted (optional)
Instructions
-
1
In a large bowl, whisk together 1/2 cup fresh lemon juice, 2 tbsp Dijon mustard, 6 cloves minced garlic cloves, 1/2 minced scotch bonnet or habanero pepper, 2 tsp kosher salt, and 1 tsp black pepper. Add 4 lbs bone-in, skin-on chicken thighs and drumsticks and the 6 thinly sliced large yellow onions and toss to coat. Cover and marinate in the refrigerator for at least 4 hours, or overnight.
-
2
Remove chicken from marinade and pat dry. Reserve the marinade and onions that were marinating.
-
3
Heat 6 tbsp vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Working in batches, brown the chicken on both sides, about 4 minutes per side. Remove and set aside.
-
4
In the same pot, add the reserved sliced onions and cook over medium heat, stirring often, until deeply golden and caramelized, about 20-25 minutes.
-
5
Add the reserved marinade, 1 cup low-sodium chicken stock, and 2 bay leaves to the pot. Return the browned chicken to the pot. Add 1/2 cup green olives, pitted (optional) if using.
-
6
Bring to a simmer, then reduce heat to low, cover, and braise for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and is very tender.
-
7
Remove bay leaves. Taste and adjust seasoning. Serve over rice with plenty of the onion sauce.