Entree: Mali – Poulet Yassa (Marinated and braised chicken in lemon and caramelized onion sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 5 min

Additional 2 hrs

Total 3 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks recommended)
- 1 cup (240 ml) freshly squeezed lemon juice (about 4–5 lemons)
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) Dijon mustard
- 4 large onions, thinly sliced (about 16 oz (450 g))
- 3 cloves garlic, minced
- 1–2 hot peppers (Scotch bonnet or small hot chili), whole or sliced, optional
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 ml) ground black pepper
- 1 tsp (5 ml) salt, plus more to taste
- 2 bay leaves
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (12 g) sugar (optional, to balance acidity)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks recommended)
- 1 cup (240 ml) freshly squeezed lemon juice (about 4–5 lemons)
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) Dijon mustard
- 4 large onions, thinly sliced (about 16 oz / 450 g)
- 3 cloves garlic, minced
- 1–2 hot peppers (Scotch bonnet or small hot chili), whole or sliced, optional
- 1 tbsp (15 ml) white vinegar
- 1 tsp (5 ml) ground black pepper
- 1 tsp (5 ml) salt, plus more to taste
- 2 bay leaves
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (12 g) sugar (optional, to balance acidity)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. In a large bowl, combine lemon juice, vegetable oil, Dijon mustard, minced garlic, salt, and black pepper. Add the chicken pieces, turning to coat. Cover and marinate in the refrigerator at least 2 hours or overnight for best flavor.
2. Remove the chicken from the marinade (reserve the marinade). In a large heavy skillet or Dutch oven over medium heat, add 1–2 tbsp (15–30 ml) oil and brown the chicken pieces on both sides until golden, about 6–8 minutes per side. Transfer browned chicken to a plate.
3. In the same pan, add the sliced onions and cook over medium-low heat, stirring frequently, until very soft and deeply caramelized, about 20–30 minutes. If the pan gets too dry, add a splash of oil or a tablespoon of the reserved marinade.
4. Once onions are caramelized, add the reserved marinade, white vinegar, bay leaves, sugar (if using), hot pepper (if using), and chicken stock. Scrape up any browned bits from the bottom of the pan and bring to a gentle simmer.
5. Return the browned chicken to the pan, nestling pieces into the onion sauce. Cover and simmer gently until chicken is cooked through and tender, about 25–30 minutes. Adjust salt and acidity to taste.
6. Remove bay leaves, garnish with chopped parsley, and serve Poulet Yassa over steamed rice.