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
• 3 cloves Garlic
• 0.5 cup Green Olives
• 2 cups Rice (Basmati)
• 1 cube Chicken Bouillon Cube
• 4 cups Water
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1In a large bowl, combine the 1.5 lbs chicken thighs, 2 of the large onions thinly sliced, 0.75 cup lemon juice, 2 tbsp Dijon mustard, 3 cloves minced garlic, 1 tsp salt, and 0.5 tsp black pepper. Mix everything together well to coat the chicken. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes.
2. 2While the chicken is marinating, prepare the rice. In a medium saucepan, combine the 2 cups rice, 1 cube chicken bouillon cube, 4 cups water, and 0.5 tsp salt. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
3. 3Heat 3 tbsp vegetable oil in a large 12-inch skillet or grill pan over medium-high heat, about 400°F (200°C). Carefully remove the chicken thighs from the marinade, letting any excess drip off, and place them in the hot skillet. Reserve the remaining marinade in the bowl. Cook the chicken for 5-7 minutes per side, until it is browned and cooked through. The internal temperature should reach 165°F (74°C).
4. 4Remove the cooked chicken from the skillet and set it aside on a plate. Pour the reserved marinade into the same skillet. Bring the marinade to a simmer over medium heat, about 300°F (150°C), and cook for about 5 minutes, stirring occasionally, until the sauce has slightly thickened.
5. 5Stir the 0.5 cup green olives into the simmering sauce in the skillet. Cook for 1 minute more, allowing the olives to heat through.
6. 6Serve the Yassa Poulet by spooning the chicken and the olive sauce over the prepared rice.

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