Poulet YassaChicken in Onion-Mustard Sauce
A Mauritanian-style home version of poulet yassa, with chicken marinated in lemon, mustard, garlic, and onion, then browned and simmered until tender. Yassa is prepared in several regional forms across West Africa.
Prep
45m
Cook
1h
Serves
4
Regional versions
Compare how this dish changes by country.
- Gambia
- Guinea-Bissau
- Mauritania
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Marinade
- 850gChicken Thigh
- 350gOnion (thinly sliced)
- 40gMustard
- 80mlLemon Juice
- 12gGarlic (crushed)
Chicken
- 40mlVegetable Oil
Marinade
- 10gSalt
- 3gBlack Pepper
Sauce
- 500mlWater
Rice
- 320gWhite Rice (rinsed)
- 650mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the chicken thigh, onion, mustard, lemon juice, garlic, salt, and black pepper. Cover and marinate in the refrigerator while preparing the remaining ingredients.
- 02
Remove the chicken from the marinade, letting the onion mixture drain back into the bowl. Heat the vegetable oil in a wide pot over medium heat and brown the chicken on both sides, then transfer it to a plate.
- 03
Add the onion marinade to the pot and cook, stirring often, until the onion is very soft and lightly golden.
- 04
Pour in the water and return the chicken to the pot. Cover and simmer gently until the chicken reaches 74°C (165°F) and the onion sauce is silky and reduced.
- 05
Bring the water to a boil in a separate saucepan. Add the white rice, cover, and cook over low heat until tender.
- 06
Serve the chicken and onion-mustard sauce over the rice.
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