Poulet Yassa

Ingredients

• 8 pieces chicken thighs
• 4 large onion
• 120 ml lemon juice
• 3 tbsp dijon mustard
• 5 cloves garlic
• 60 ml vegetable oil
• 2 whole bay leaf
• 400 g white rice
• 60 g green olives

Steps

1. Whisk lemon juice, dijon mustard, minced garlic, vegetable oil, salt, and pepper into a marinade.
2. Coat chicken thighs and sliced onions in the marinade; refrigerate at least 2 hours, ideally overnight.
3. Drain chicken, reserving the onions and marinade.
4. Sear chicken in a hot skillet on both sides until deeply golden; remove.
5. In the same skillet, cook the marinated onions over medium heat for 25 minutes until soft and lightly caramelised.
6. Pour in the reserved marinade with a bay leaf; return chicken and any juices.
7. Cover and simmer 30 minutes, turning chicken once.
8. Uncover and reduce 5 minutes until the onions cling to the chicken.
9. Serve over white rice with extra lemon on the side.

Tips

• The marinade matters: minimum 2 hours, overnight is dramatically better.
• A handful of green olives stirred in at the end is the Saint-Louis variant.