Gambian Yassa Poulet
Photo: InspiFood, CC BY-SA 4.0
Yassa poulet is a Gambian dish of chicken cooked in a sharp lemon and onion marinade. Four large onions and the juice of two or three lemons do most of the work, softening into a tangy, sweet sauce as the chicken simmers. Browning the pieces first gives the pan a savory base, and a spoonful of Dijon adds quiet heat. Marinate it overnight if you can, then serve over rice or couscous.
Instructions
Stir the sliced onions, garlic, ginger, lemon juice, olive oil, mustard, black pepper and a pinch of salt together in a large bowl until the onions are well coated in the marinade.
Add the chicken and turn it until every piece is covered. Cover the bowl and refrigerate for at least 2 hours, or overnight if you can, so the flavors soak in.
Heat the vegetable oil in a large skillet over medium-high heat. Lift the chicken out of the marinade and keep the marinade, onions included, in the bowl.
Brown the chicken in the hot skillet, about 5 to 7 minutes per side, until it is deeply colored all over.
Lower the heat to medium and pour in the reserved marinade. Cover the pan and simmer for 20 to 25 minutes, turning the chicken and stirring the onions now and then so nothing scorches. The chicken is ready when it is tender and cooked through.
Move the chicken to a serving dish, spoon the onions over it and scatter with chopped parsley or cilantro. Serve hot with steamed rice or couscous.
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