Main
Guinean chicken yassa
- Preparation time
- 2 h 45
- Servings
- 4 servings
Ingredients
- Chicken — to buy1 kg (cut into pieces)
- Onion — to buy4
- Lemon — to buy2
- Garlic — to buy3 cloves
- Mustard — to buy1 tsp
- Neutral oil — to buy3 tbsp
- Chili pepper — to buy1
- Salt — to buy1 tsp
- Pepper — to buy1 pinch
Preparation
Cut the chicken into pieces, pricking it lightly with a fork so the marinade soaks in well.
Finely slice all the onions (they should form a generous mass, as they're the base of the sauce).
Mix the lemon juice, mustard, crushed garlic, chili, salt, and pepper in a large bowl, then add the sliced onions and chicken.
Toss well to coat everything, cover, and marinate for at least 2 hours in the fridge, ideally overnight.
Drain the chicken, reserving the onion marinade, then brown it on all sides for 10 minutes in the hot oil in a pot. Set aside.
In the same pot, sauté the onions from the marinade over low heat for 15 minutes, stirring often, until they turn translucent and soft, almost confit.
Return the chicken to the pot with the rest of the marinade, cover, and simmer over low heat for 20 minutes, until the chicken is very tender.
Adjust the seasoning and serve hot with plain rice, generously topped with the soft onions.