Poulet Yassa - Senegalese Chicken Recipe

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  2 large or 300g

• Garlic

  Raw

  3 cloves, minced or 9g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Lemon juice

  Raw

  ¼ cup or 61g

• Paprika

  Spices

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Beef broth or bouillon soup

  Powder, dry

  1 cube or 4g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Wash and pat dry the chicken, then cut the onions and mince the garlic.
2. Place the chicken in a large bowl.
3. Add the garlic, onions, lemon juice, mustard, and spices.
4. Mix together and place in the fridge to marinate for 2 hours or overnight.
5. Take the chicken out of the marinade and scrape off the marinade and onions, but don't toss it.
6. Add some olive oil to a skillet or large dutch oven and place the chicken on it.
7. Brown it for 4-5 minutes on both sides on medium-high heat.
8. Take the chicken out, add the onions, and pour in the remaining marinade.
9. Cook on low to medium-low heat for about 5 minutes till it is caramelized.
10. Add the browned chicken pieces to the sweet caramelized onions.
11. Add the chicken broth to the hot pan, and cook for 15-20 minutes, till the chicken is fully cooked.
12. Taste for salt and adjust if needed.
13. (source: https://lowcarbafrica.com/poulet-yassa-senegalese-chicken-recipe/)