Step 1: Marinate the Chicken

In a large mixing bowl, combine the sliced onions, lemon juice, minced garlic, Dijon mustard, salt, black pepper, and red pepper flakes (if using). Toss to combine.

Add the chicken pieces to the bowl, ensuring they are fully coated in the marinade. Cover the bowl with plastic wrap or transfer everything to a large resealable plastic bag. Marinate in the refrigerator for at least 4 hours, but preferably overnight. This step is crucial for infusing the chicken with the tangy, citrusy flavors that define Poulet Yassa.

Step 2: Sear the Chicken

When ready to cook, remove the chicken from the marinade, shaking off any excess onions (reserve the marinade and onions for later). Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat.

Sear the chicken pieces for 3-4 minutes per side until golden brown. This step locks in the juices and creates a flavorful crust on the chicken. Transfer the seared chicken to a plate and set aside.

Step 3: Caramelize the Onions

In the same skillet, add the remaining tablespoon of oil. Reduce the heat to medium and add the reserved onions and marinade to the skillet. Cook, stirring frequently, for 15-20 minutes, or until the onions are soft, golden brown, and slightly caramelized.

Caramelizing the onions slowly brings out their natural sweetness, which balances the tanginess of the lemon and mustard.

Step 4: Build the Sauce

Once the onions are caramelized, stir in the smoked paprika, turmeric, and thyme. Cook for 1-2 minutes to toast the spices and enhance their aroma.

Add the chicken broth and bay leaves to the skillet, stirring to combine. Bring the mixture to a simmer.

Step 5: Simmer the Chicken

Return the seared chicken pieces to the skillet, nestling them into the onion mixture. Reduce the heat to low, cover the skillet, and simmer for 30-35 minutes, or until the chicken is tender and fully cooked. Occasionally spoon the sauce over the chicken to keep it moist and flavorful.

Step 6: Adjust and Serve

Taste the sauce and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to achieve the perfect balance of flavors.

Remove the bay leaves before serving. Spoon the chicken and sauce over steamed rice, and garnish with chopped parsley or cilantro for a fresh, vibrant finish. Serve with lemon wedges for an extra burst of citrus flavor.