Poulet Yassa

Shopping list

• 8 piece chicken thighs — bone-in, skin-on

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• 3 piece lemons — juiced

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• 3 tbsp Dijon mustard

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• 4 clove garlic cloves — minced

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• 3 piece onions — thinly sliced

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• 3 tbsp vegetable oil

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• 250 ml chicken stock

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• 2 tbsp white wine vinegar

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• 2 piece bay leaves

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• 3 piece fresh thyme sprigs

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• 1 piece scotch bonnet chilli — whole, pierced (remove if less heat desired)

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• 1 tsp salt — or to taste

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   In a large bowl, combine the lemon juice, Dijon mustard, minced garlic, salt, and black pepper. Add the chicken thighs and turn to coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight for best results.

2. 2

   Heat 2 tablespoons of vegetable oil in a large heavy frying pan over medium-high heat. Remove the chicken from the marinade (reserve the marinade) and brown the thighs skin-side down for 4– 5 minutes, then flip and brown for another 3 minutes. Transfer to a plate.

3. 3

   In the same pan, add the remaining tablespoon of oil. Add the sliced onions and cook over medium heat for 12– 15 minutes, stirring frequently, until deeply golden and caramelised.

4. 4

   Pour in the reserved marinade, chicken stock, and white wine vinegar. Add the bay leaves, thyme sprigs, and whole scotch bonnet. Stir well and bring to a simmer.

5. 5

   Return the chicken thighs to the pan, nestling them into the onions. Reduce heat to low, cover, and simmer gently for 30– 35 minutes, turning the chicken once, until the meat is tender and cooked through.

6. 6

   Remove the scotch bonnet, bay leaves, and thyme sprigs. Taste the sauce and adjust seasoning if needed.

7. 7

   Serve the chicken hot, spooning the caramelised onions and sauce over the top, with steamed rice or couscous on the side.