Entree: Democratic Republic of the Congo – Central Culinary Region – Ngulu Yassa (Marinated and stewed chicken in a tangy onion–lemon sauce, Central Congolese style)

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 55 min

Additional 2 hrs

Total 3 hrs 10 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) palm oil or vegetable oil
- 3 large onions, about 20 oz (565 g) total, thinly sliced
- 4 cloves garlic, minced
- 1/3 cup (80 ml) fresh lemon juice (about 2 lemons)
- 2 tbsp (30 ml) Dijon mustard or coarse mustard
- 1–2 small hot peppers (scotch bonnet or habanero), seeded and finely chopped, optional
- 1 tsp (5 g) ground black pepper
- 1 tsp (6 g) salt, plus more to taste
- 1 cup (240 ml) chicken stock or water
- 2 bay leaves
- 1 tbsp (15 ml) white vinegar
- 2 tbsp (30 ml) vegetable oil for browning (if not using palm oil)
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Fresh parsley or chopped green onion for garnish

Instructions

1. In a bowl combine the lemon juice, mustard, minced garlic, chopped hot pepper (if using), 1 tsp salt and 1/2 tsp black pepper. Add the chicken thighs, turning to coat thoroughly. Cover and marinate in the refrigerator at least 2 hours or overnight for best flavor.
2. Remove chicken from the marinade (reserve marinade). Heat the palm oil or vegetable oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken on both sides until golden, 4–6 minutes per side; transfer chicken to a plate.
3. In the same pan add the sliced onions and a pinch of salt. Cook over medium heat, stirring occasionally, until the onions are deeply softened and beginning to caramelize, about 20–25 minutes. If the pan becomes too dry, add a splash of stock.
4. Stir the reserved marinade, vinegar, sugar (if using), remaining black pepper and the chicken stock into the onions. Return the browned chicken to the pan and add the bay leaves. Bring to a simmer, cover partially and cook on low heat 25–30 minutes, or until the chicken is cooked through and tender.
5. Adjust seasoning with salt and additional lemon or vinegar to taste for a bright tang. Remove bay leaves before serving.
6. Serve Ngulu Yassa over boiled cassava, fufu, rice, or with fried plantains and garnish with chopped parsley or green onion.