Senegalese Poulet Yassa

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 2 lbs chicken pieces (1 kg)
• 4 lbs purple onions, chopped (2 kgs)
• 1 cup oil
• 1/2 cup dijon mustard
• 2 bouillon cubes
• 2 teaspoons coarse black pepper
• 2 teaspoons chili pepper flakes (hot)
• 2 lemons, juice of
• salt, to taste
• 6 cups cooked rice
• 1 -2 bell pepper, green, thinly sliced
• 2 -4 tomatoes, ripe, sliced

Recipe

• 1 fry the chickens in the oil in a deep saucepan until well browned.
• 2 remove chicken, then fry the onions in the same oil. (here the cook said that the onions should saute for 2 hours at low heat. it sounds way too long, but will render the onions meltingly tender!).
• 3 then add the chicken, mustard, crumbled bouillon cubes, black pepper, hot pepper flakes, lemon juice and salt to taste (if necessary). simmer slowly for up to an hour.
• 4 serve over rice, and top the chicken and onion with the bell pepper and tomato slices.