Yassa Poulet
Chicken in a heavy onion, lemon and mustard sauce.
Ingredients
- 1.2 kg Chicken
- 6 Onions
- ¾ cup Lemon juice
- 3 tbsp Mustard
- 5 cloves Garlic
- 1 Scotch bonnet
- 2 Bay leaves
- ½ cup Oil
- 2 tsp Salt
- 1 cup Water
Method
- Marinate — Combine the chicken with sliced onions, lemon juice, mustard, garlic and salt and refrigerate at least 4 hours.
- Separate — Lift out the chicken and scrape the onions off, keeping the marinade.
- Grill the chicken — Brown the chicken over charcoal or in a hot pan until well coloured.
- Cook the onions — Fry the onions slowly in oil for 20 minutes until soft and golden — this is most of the dish.
- Combine — Add the marinade, chili and bay, return the chicken, and simmer 30 minutes.
- Yassa is ready — Serve over white rice with plenty of the onion sauce.