Yassa poulet recipe

Yassa is defined by its mountain of onions, marinated overnight with the chicken in lime juice and mustard, then cooked down into the sauce once the chicken has been grilled.

13 hours and 10 minuteseasy12 ingredients

Ingredients

• 5 onions
• 4 chicken legs
• 3 limes
• 4 tbsp mustard
• 4 clove garlic
• 1 Scotch bonnet chilli
• 1 stock cube
• 150 g green olives
• 3 tbsp vegetable oil
• 1 tsp salt
• 1 tsp black pepper
• 300 g white rice

How to make Yassa poulet

1. Thinly slice 5 large onions and mix them in a large bowl with the juice of 3 limes, 4 tbsp mustard, 4 crushed garlic cloves, 1 chopped Scotch bonnet, 1 tsp salt and 1 tsp black pepper.
2. Add 4 chicken legs, coat them well, cover and refrigerate overnight (2½ hours at the very least).
3. Lift the chicken out of the marinade, shake off the onions and grill it over charcoal, or brown it in a pan or a 200 °C oven, until golden on all sides.
4. Drain the onions, keeping the marinade liquid, and cook them in 3 tbsp oil over medium heat, stirring, until soft and golden, about 20 minutes.
5. Return the chicken to the pot with the marinade liquid, 400 ml water, 1 crumbled stock cube and 150 g pitted green olives.
6. Simmer for 20–30 minutes, until the chicken is cooked through and the onions have become a thick sauce; adjust the salt and lime juice.
7. Serve hot over 300 g white rice, cooked plain.

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