Guinea-Style Braised Chicken with Lemon and Scotch Bonnet

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Poulet Yassa is one of Guinea's signature dishes — bone-in chicken marinated in lemon juice, mustard, and fiery scotch bonnet peppers, then braised until tender under a thick blanket of caramelized onions. The Guinean version leans notably hotter than its Senegalese cousin, with a deep tomato base and a tangy, peppery finish that begs to be soaked up with rice.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 18 gCarbs
• 3 gFiber
• 6 gSugar
• 38 gProtein
• 920 mgSodium
• 680 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 45 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the marinade

• 3 lbs bone-in chicken thighs and drumsticks, skin on
• 2 large yellow onions, thinly sliced
• 4 scotch bonnet peppers, minced (seeds in for traditional heat)
• 1/3 cup fresh lemon juice (about 3 lemons)
• 2 tbsp Dijon mustard
• 6 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper

For braising

• 3 tbsp vegetable oil
• 2 tbsp tomato paste
• 1 cup low-sodium chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1/4 cup chopped fresh flat-leaf parsley

For serving

• 4 cups steamed jasmine rice
• Lemon wedges
• Extra chopped parsley

Directions

1. In a large nonreactive bowl, combine the onions, scotch bonnet, lemon juice, mustard, garlic, ginger, salt, and pepper. Add the chicken pieces and toss until thoroughly coated. Cover and refrigerate for at least 2 hours, or up to overnight, turning the chicken once halfway through.
2. Lift the chicken from the marinade, shaking off excess. Strain the marinade liquid into a bowl and set the onions aside separately.
3. Heat the oil in a large Dutch oven or wide heavy skillet over medium-high heat. Add the chicken pieces skin-side down (working in two batches if needed) and brown undisturbed for 4 to 5 minutes until deeply golden. Flip and brown 3 minutes more. Transfer to a plate.
4. Reduce heat to medium and add the reserved onions to the pot. Cook, stirring often, for 8 to 10 minutes until softened, translucent, and lightly caramelized at the edges.
5. Stir in the tomato paste and cook 2 minutes, pressing it into the onions until darkened and fragrant.
6. Pour in the reserved marinade liquid and chicken broth, scraping the bottom of the pot to loosen any browned bits. Add bay leaves and thyme, then nestle the chicken and any accumulated juices back into the pot. Bring to a gentle simmer.
7. Cover, reduce heat to low, and braise for 25 to 30 minutes, turning the chicken once, until the meat is cooked through (internal temperature 175°F) and pulls easily from the bone.
8. Uncover and increase heat to medium. Simmer 5 minutes more so the sauce thickens to a glossy, spoonable consistency.
9. Discard bay leaves. Stir in the parsley, taste for salt and heat, and serve immediately over steamed rice with lemon wedges on the side.

Cook’s Notes

• For a more authentic Guinean burn, leave the scotch bonnet seeds and membranes intact; remove them for a milder family-friendly heat.
• Marinating overnight dramatically deepens the lemon-pepper flavor and helps tenderize the chicken.
• After braising, finish the chicken on a hot charcoal grill for 3 to 4 minutes per side to mimic the street-stall char typical in Conakry.
• Traditional accompaniments include attiéké (cassava couscous) or simply a bowl of steamed white rice to soak up every drop of the tangy sauce.
• A splash of the braising liquid over the rice at serving keeps it from clumping and adds extra punch.

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