Chicken Yassa
A West African braise of poultry with caramelized onions, lemon, and mustard. Chicken cooks low and slow in a tangy, aromatic sauce until tender.
Ingredients
Method
Pat chicken dry with paper towels. Season all sides with salt and black pepper.
Heat olive oil in a large pot over medium-high heat. Working in batches, sear chicken skin-side down until golden, about 4 minutes per side. Transfer to a plate.
Reduce heat to medium. Add sliced onions to the pot and cook, stirring occasionally, until soft and beginning to caramelize, 10–12 minutes.
Add minced garlic and ginger; stir constantly for 1 minute until fragrant.
Add lemon juice and mustard, stirring to combine. Return chicken to the pot along with any accumulated juices.
Pour in chicken broth. Add bay leaves, thyme, and whole habanero peppers (if using). Bring to a simmer.
Reduce heat to low, cover partially, and simmer for 30–35 minutes, turning chicken halfway through, until thighs are fork-tender and the sauce has reduced slightly.
Remove bay leaves and habanero peppers. Adjust seasoning with salt and pepper.
Transfer chicken and sauce to a serving dish. Serve warm over rice, with extra sauce spooned over top.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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