Poulet Yassa

🛒 Ingredients

• Chicken Thighs, bone-in, skin-on 200 g · 400 kcal
• Onions 250 g · 100 kcal
• Lemon Juice 25 g · 6 kcal
• Dijon Mustard 15 g · 10 kcal
• Garlic 5 g · 7 kcal
• Vegetable Oil 14 g · 124 kcal
• Water 60 g · 0 kcal
• White Rice (dry) 50 g · 180 kcal
• Bay Leaf 1 g · 0 kcal

👨‍🍳 Instructions

1. In a large bowl, combine sliced onions, minced garlic, lemon juice, Dijon mustard, and a pinch of salt and pepper; mix well. Add chicken thighs to the marinade, ensuring they are fully coated, then cover and refrigerate for at least 1 hour, or preferably 4-6 hours.
2. Remove chicken from the marinade, reserving the marinade and onions. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear chicken pieces until golden brown on all sides, about 3-4 minutes per side; set aside.
3. In the same pot, add the reserved marinade and onions. Cook over medium heat, stirring occasionally, until the onions are very soft and caramelized, about 15-20 minutes. This slow cooking develops a rich, deep flavor.
4. Return the seared chicken pieces to the pot with the onions. Add water (or chicken broth) and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is tender and cooked through.
5. While the yassa is simmering, cook the white rice according to package instructions. Fluff with a fork before serving.
6. Taste the yassa sauce and adjust seasoning as needed. The sauce should be tangy from the lemon and mustard, with a rich onion flavor.
7. Serve Poulet Yassa hot, with a generous portion of chicken and sauce alongside the fluffy white rice. Garnish with fresh parsley or a lemon wedge if desired.