Yassa Poulet (Chicken Yassa)

Ingredients

• 1.5 lbs Chicken thighs (boneless, skinless)
• 3 large Onions
• 0.75 cup Lemon juice
• 2 tbsp Dijon mustard
• 3 tbsp Vegetable oil
• 4 cloves Garlic
• 1 cube Chicken bouillon cube
• 1 tsp Black pepper
• 1 tsp Salt
• 1 leaf Bay leaf

Instructions

1. 1Slice the 3 large onions thinly. Mince the 4 cloves garlic. In a medium bowl, combine the sliced onions, 0.75 cup lemon juice, 2 tbsp Dijon mustard, minced garlic, 1 chicken bouillon cube (crumbled), 1 tsp salt, and 1 tsp black pepper. Mix everything together thoroughly.
2. 2Add the 1.5 lbs chicken thighs to the bowl with the marinade. Turn the chicken pieces to make sure they are completely covered. Cover the bowl and place it in the refrigerator to marinate for at least 2 hours, or ideally overnight.
3. 3Remove the chicken thighs from the marinade, reserving the marinade. Heat 3 tbsp vegetable oil in a large 12-inch skillet over medium-high heat (about 400°F / 200°C).
4. 4Carefully place the chicken thighs in the hot skillet. Sear them for about 3-4 minutes per side, until they are golden brown. Remove the chicken from the skillet and set aside.
5. 5Add the reserved marinated onions from the bowl into the same skillet. Cook, stirring occasionally, for 5-7 minutes, until the onions are softened and beginning to turn golden brown.
6. 6Return the seared chicken thighs to the skillet with the onions. Add the 1 bay leaf. Reduce the heat to medium (about 300°F / 150°C). Cover the skillet and let it simmer for 20-25 minutes. The chicken should be cooked through, reaching an internal temperature of 165°F (74°C), and the sauce should have thickened slightly.
7. 7Remove and discard the bay leaf. Serve the Yassa Poulet hot.

Related Guides