Poulet Yassa Guinéen
Chicken smothered in caramelised onion, lemon and mustard.
Ingredients
- 1.3 kg Chicken
- 7 Onions
- ¾ cup Lemon juice
- 3 tbsp Mustard
- 6 cloves Garlic
- 1 Chili
- 2 Bay leaves
- ½ cup Oil
- 2 tsp Salt
- 1 cup Water
Method
- Marinate — Combine the chicken with sliced onion, lemon, mustard, garlic and salt and rest overnight.
- Separate — Lift out the chicken, scraping the onions back into the marinade.
- Grill the chicken — Char it over coals or under a hot grill until well coloured.
- Cook the onions — Fry the onions slowly in oil for 25 minutes until soft and golden — this is the heart of yassa.
- Combine — Add the marinade, chili and bay, return the chicken, and simmer 30 minutes.
- Yassa is ready — Serve over white rice with plenty of onion sauce.