Yassa Poulet

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the sliced yellow onions, lemon juice, Dijon mustard, minced garlic, bay leaves, salt, and black pepper. If using, add the whole Scotch bonnet pepper.

   Ca. 5 min.

   Kokkens note: Wear gloves when handling Scotch bonnet peppers to avoid skin irritation.

2. 2

   Add the chicken thighs to the onion mixture, ensuring each piece is well coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight.

   Ca. 2 t.

   Kokkens note: Marinating overnight will yield the most flavorful chicken.

3. 3

   Remove the chicken from the marinade, reserving the marinade and onions. Pat the chicken dry with paper towels.

   Ca. 2 min.

   Kokkens note: Drying the chicken helps achieve a better sear.

4. 4

   Heat peanut oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Ca. 1 min.

5. 5

   Sear the chicken thighs, skin-side down first, until golden brown and crispy, about 4-5 minutes per side. Remove the seared chicken from the pot and set aside.

   Ca. 10 min.

   Kokkens note: Do not overcrowd the pot; sear in batches if necessary.

6. 6

   Reduce the heat to medium. Add the reserved marinated onions and bay leaves to the pot. Cook, stirring occasionally, until the onions are deeply caramelized and translucent, about 15-20 minutes.

   Ca. 20 min.

   Kokkens note: Scrape up any browned bits from the bottom of the pot as the onions cook; these add flavor.

7. 7

   Pour in the chicken broth and bring to a simmer, stirring to deglaze the pot. Add the green olives and sliced carrots.

   Ca. 5 min.

8. 8

   Return the seared chicken thighs to the pot, nestling them into the onion mixture. If using the Scotch bonnet, ensure it's submerged.

   Ca. 1 min.

9. 9

   Cover the pot and reduce the heat to low. Simmer for 30-40 minutes, or until the chicken is cooked through and tender.

   Ca. 40 min.

   Kokkens note: The chicken is done when an internal thermometer reads 74°C (165°F).

10. 10

    Taste and adjust seasoning as needed. Remove the bay leaves and Scotch bonnet pepper before serving.

    Ca. 1 min.

    Kokkens note: If you prefer less heat, remove the Scotch bonnet earlier or don't break it open.

11. 11

    Serve the Yassa Poulet hot, typically over steamed white rice.