Poulet Yassa

Yassa au poulet

Ingredients11

• chicken pieces1.2 kg
• onions800 g
• lemon juice100 ml
• Dijon mustard2 tbsp
• garlic4 cloves
• vegetable oil3 tbsp
• bay leaves2
• fresh chili pepper1
• black pepper1 tsp
• salt1 tsp
• chicken stock200 ml

Method

1. Cut the chicken into serving pieces and slice the onions thinly. Crush the garlic and finely chop the chili.
2. Mix the lemon juice, mustard, garlic, chili, salt, and black pepper. Coat the chicken and half the onions, then marinate for at least 30 minutes.
3. Heat the oil in a wide pan. Brown the chicken on all sides, then set it aside.
4. Add the remaining onions to the pan and cook over medium heat until soft and golden, stirring often.
5. Return the chicken and its marinade to the pan. Add the bay leaves and chicken stock.
6. Cover and simmer for 35 to 45 minutes, until the chicken is tender and the sauce is thick and oniony.
7. Taste and adjust the salt and lemon. Serve hot with rice.