Poulet Yassa

Method

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1. Mix the onions, lemon juice, mustard, garlic, oil, scotch bonnet, pepper, salt and bay leaf in a large bowl. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours.

   Mark done

2. Lift the chicken out of the marinade, keeping the marinade. Heat the grill to high and cook the chicken for 8 to 10 minutes per side, until browned.

   Mark done Start 8 min timer

3. Put the marinade with the onions in a large pot over medium heat and cook for 15 minutes, stirring, until the onions have softened.

   Mark done Start 15 min timer

4. Add the stock, then the browned chicken. Cover and simmer for 25 to 30 minutes, until the chicken is tender and the onions have melted into a thick sauce.

   Mark done Start 25 min timer

5. Stir in the olives, remove the bay leaf and scotch bonnet, and serve over rice.

   Mark done

Chef’s Tips

• Use a lot of onion. They cook down to a fraction and are the sauce.
• Brown the chicken before simmering it. It gives the dish a deeper flavour.
• Leave the scotch bonnet whole and take it out before serving.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• White rice
• Lime wedges
• Fried plantain

Storage & Reheating

Keep in the fridge up to 4 days. It is better on the second day. Freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.