Poulet Yassa Guinéen

Ingredients(for 1 chicken portion with sauce and onions)

• 400g Chicken thighs or drumsticks (Skinless for less fat)
• 3 large Onions (Thinly sliced)
• 1/3 cup Fresh lemon juice (About 2-3 lemons)
• 1 tablespoon Mustard (Dijon or local Guinean variety)
• 3 Garlic cloves (Minced)
• 1 tablespoon Vegetable oil (Preferably sunflower or canola)
• 1/2 teaspoon Black pepper
• 1/2 teaspoon Salt (Or to taste)
• 1 Bay leaf - optional
• 1 small Scotch bonnet pepper (Finely chopped, optional for heat) - optional

Instructions

1. 1

   In a large bowl, combine the chicken, sliced onions, lemon juice, mustard, garlic, black pepper, and salt. Add bay leaf and scotch bonnet pepper if using. Toss well to coat the chicken and onions thoroughly.

   5 minutes

   Marinate for deeper flavor—overnight if possible.

2. 2

   Cover and marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor infusion.

   60 minutes

   Longer marination enhances tenderness and taste.

3. 3

   Remove chicken from the marinade (reserving onions and liquid). Heat vegetable oil in a large skillet or pan over medium-high heat. Sear the chicken pieces until lightly browned on all sides, about 4-5 minutes.

   5 minutes

   Do not overcrowd the pan for even browning.

4. 4

   Remove the chicken and set aside. In the same pan, add the marinated onions and cook until softened and golden, about 5-7 minutes.

   7 minutes

   Stir often to avoid burning and to caramelize the onions evenly.