Entree: Mauritania – Northern Culinary Region – ياسّا بويليه ➤ Yassa Poulet — yah-sah poo-LAY (Marinated and braised chicken in a sharp lemon-mustard 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 25 min

Cook 40 min

Additional 2 hrs

Total 3 hrs

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3 lb
- 4 lemons, juiced, about 1/2 cup (120 ml) lemon juice
- 2 large onions, thinly sliced
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) Dijon mustard
- 4 garlic cloves, minced
- 1 small Scotch bonnet pepper, seeded and finely chopped (optional)
- 1 cup (240 ml) chicken stock
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp unsalted butter (optional, for finishing)
- 2 tbsp chopped fresh parsley
- 2 cups long-grain rice for serving

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 4 lemons, juiced, about 1/2 cup (120 ml) lemon juice
- 2 large onions, thinly sliced
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 ml) Dijon mustard
- 4 garlic cloves, minced
- 1 small Scotch bonnet pepper, seeded and finely chopped (optional)
- 1 cup (240 ml) chicken stock
- 2 bay leaves
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- 2 tbsp (8 g) chopped fresh parsley
- 2 cups (370 g) long-grain rice for serving

Instructions

1. In a large bowl combine lemon juice, Dijon mustard, 2 tbsp (30 ml) oil, minced garlic, salt, pepper, and chopped Scotch bonnet if using. Add the chicken pieces and toss to coat. Cover and refrigerate to marinate for at least 2 hours or overnight for best flavor.
2. Remove chicken from marinade, reserve marinade and set aside. Pat chicken dry with paper towels. Heat 1 tbsp (15 ml) oil in a large heavy skillet or Dutch oven over medium-high heat. Brown chicken pieces in batches until golden on all sides, about 6–8 minutes per batch. Transfer browned chicken to a plate.
3. In the same pan add the sliced onions and reduce heat to medium-low. Cook, stirring occasionally, until the onions are very soft and deeply caramelized, about 20–25 minutes. Add a splash of reserved marinade or a little water if the pan becomes too dry.
4. Return the chicken to the pan with the caramelized onions. Pour the reserved marinade and the chicken stock over the chicken. Add bay leaves, cover, and bring to a gentle simmer.
5. Reduce heat to low and braise until the chicken is cooked through and tender, about 30–40 minutes. Uncover during the last 10 minutes to reduce and concentrate the sauce if needed.
6. Stir in butter if using and chopped parsley. Adjust seasoning with salt and pepper and a little extra lemon juice if you want more brightness.
7. Serve the Yassa Poulet hot over steamed long-grain rice, spooning plenty of the onion sauce over the chicken and rice.