"POULET YASSA"

OR

CHICKEN YASSA

(WEST AFRICAN INSPIRED)

               

Ingredients:

Serves: 4-6

Marinating time: 1h or overnight

Cooking time: 45min

Ingredients:

• 1 whole chicken, wash and cut into medium pieces

• 6 yellow onions, sliced

• 3 lemons squeezed

• 4 tablespoon of Dijon mustard

• 6 tablespoons of oil

• 2 head of garlic

• 1 bouillon cube ( or cumin & turmeric for healthier version)

• Black pepper

• 1 habanero pepper

• Salt, to taste

"optional":

• 8 baby carrots

• 1 rinsed jar of mushroom

• 1 rinsed jar of seedless olives

Directions:

Step 1: Marinating the chicken with one garlic, 1 tablespoon of dijon mustard, 1 squeezed lemon and some black pepper the night before or for at least 1 hour in the fridge. 

Step 2: Slice and marinade the onions with 3 tablespoons of dijon mustard, 2 squeezed lemons and black pepper.

Step 3: Fry the chicken pieces on the stove with 3 tablespoon of peanut oil on high heat. When the chicken is brown, remove and set aside. (oven-bake the chicken pieces for 35 minutes at 365` for healthier version).

Step 4: Heat 3 tablespoons of peanut oil in a cooking pot and stir-fry the onions and garlic for 5 minutes. 

Step 5: After 5 minutes, add to the onion mixture the grilled chicken, 8 baby carrots, 1 jar of mushroom, 1 jar of seedless olives, 1 cup of water, the bouillon cube (or cumin & turmeric for healthier version), the habanero pepper and salt to your taste.

Step 6:  Let it simmer for 20 minutes or until the liquid in the sauce is totally absorbed. When done, serve with some jasmine rice and enjoy.