Poulet Yassa - Senegalese Chicken

Ingredienti

4 chicken thighs

3 tablespoon olive oil

2 large onions thinly sliced

3 garlic cloves minced

2 tablespoon dijon mustard

1 cup chicken broth

¼ cup lemon juice

1 teaspoon smoked paprika

½ teaspoon cayenne pepper

1 teaspoon bouillon powder

½ teaspoon salt or to taste

Istruzioni

Wash and pat dry the chicken, then cut the onions and mince the garlic.

Place the chicken in a large bowl.

Add the garlic, onions, lemon juice, mustard, and spices.

Mix together and place in the fridge to marinate for 2 hours or overnight.

Take the chicken out of the marinade and scrape off the marinade and onions, but don't toss it.

Add some olive oil to a skillet or large dutch oven and place the chicken on it.

Brown it for 4-5 minutes on both sides on medium-high heat.

Take the chicken out, add the onions, and pour in the remaining marinade.

Cook on low to medium-low heat for about 5 minutes till it is caramelized.

Add the browned chicken pieces to the sweet caramelized onions.

Add the chicken broth to the hot pan, and cook for 15-20 minutes, till the chicken is fully cooked.

Taste for salt and adjust if needed.

Note

This recipe serves 4 and contains 11 net carbs per serving.

Try using a different type of mustard, such as whole-grain mustard or spicy brown mustard, if you do not have any dijon mustard.

Add some chopped bell peppers to the dish for extra color and sweetness. For a kick, add fresh habanero pepper or hot chile pepper.

You can adjust the spice level by adding more or less cayenne pepper to this chicken Yassa recipe.

Be sure to brown the chicken nicely before adding the onions.

Make sure to use fresh lemon juice for the best results. If you can't find fresh lemons, you can use bottled lemon juice or lime juice.

You can try adding some other spices for added flavor, such as black pepper or bay leaves.