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Poulet yassa
Mix the lemon juice, mustard, garlic, crumbled stock cube, pepper, salt, bay and 2 tablespoons of oil in a large bowl. Add the onions and chicken and turn everything together. Cover and marinate in the fridge for at least 4 hours, ideally overnight.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Poulet yassa take?
9 hr 25 min all in — 25 min prep, 1 hr cook, 8 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
Does it fit a diet?
The published recipe is labelled Dairy-free, Gluten-free, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Mixing bowl, Frying pan, Dutch oven, Tongs.
How much salt do I put in?
The recipe lists Salt at 1½ tsp.
What can I use instead?
Dijon mustard → Wholegrain or yellow mustard. Use a little more of yellow mustard; it is milder.
What should I watch for?
Do not rush or brown the onions hard. They should melt, not fry.
Any tips from this recipe?
The onions reduce by more than half. A kilo looks absurd in the bowl and is right in the pot. For yassa jën, use thick fish steaks, marinate 1 hour only, and simmer 10 minutes in the onions.
Can I prepare this ahead?
Mix the lemon juice, mustard, garlic, crumbled stock cube, pepper, salt, bay and 2 tablespoons of oil in a large bowl. Add the onions and chicken and turn everything together. Cover and marinate in the fridge for at least 4 hours, ideally overnight.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.