Senegalese · Chicken

Poulet Yassa

Name: Poulet Yassa
Cuisine: Senegalese
Ingredients: 1 kg Bone-in chicken thighs; 700 g Onions; 4 cloves Garlic; 100 ml Lemon juice; 30 g Dijon mustard; 30 ml Vegetable oil; 8 g Salt; 2 g Ground black pepper; 300 g Long-grain rice; 850 ml Water

Servings

Ingredients

Bone-in chicken thighs1 kg
Onions700 g
Garlic4 cloves
Lemon juice100 ml
Dijon mustard30 g
Vegetable oil30 ml
Salt8 g
Ground black pepper2 g
Long-grain rice300 g
Water850 ml

Original recipe serves about 4.

Method

1
Slice the onions and mince the garlic. Mix with lemon juice, mustard, salt and pepper; coat the chicken and refrigerate for 2–8 hours.
2
Lift the chicken from the marinade, reserving all the onions and liquid. Heat the oil in a wide pot and brown the chicken for 4 minutes per side; transfer to a plate.
3
Add the onions to the pot and cook over medium-low heat for 20 minutes, stirring regularly. Add the reserved marinade, water and chicken. Cover and simmer for 30–40 minutes, until the thickest chicken reaches 74°C.
4
Meanwhile, rinse the rice and place in a saucepan with 600 ml water. Bring to a boil, cover and cook on low for 15 minutes; rest for 10 minutes. Serve the chicken and onion sauce over the rice.

Recipe source: TheMealDB