Yassa Poulet
Chicken marinated in lemon and onions.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Marinate: In a large bowl, combine the chicken pieces, sliced onions, lemon juice, Dijon mustard, minced garlic, salt, and generous black pepper. Toss well, cover, and refrigerate for at least 4 hours, preferably overnight.
- 2
Brown the Chicken: Remove the chicken from the marinade, shaking off the onions (reserve the marinade). Heat the peanut oil in a large pot or Dutch oven and sear the chicken pieces until golden brown. Remove and set aside.
- 3
Caramelize the Onions: In the same pot, add the reserved onions and marinade liquid. Cook over medium heat for 15-20 minutes, stirring frequently, until the onions are soft, deeply caramelized, and sweet.
- 4
Simmer: Return the browned chicken to the pot with the onions. Add 1/2 cup of water and the whole scotch bonnet peppers (for flavor without overwhelming heat).
- 5
Finish: Cover and simmer on low heat for 30-40 minutes until the chicken is tender and the sauce is thick and jammy. Serve over white rice.
Plan it in Listahan
Add Yassa Poulet to your week, check it against your household's allergens, and build the shopping list automatically.