Senegalese Poulet Yassa

Ingredients

• 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 peppers, green, thinly sliced
• 2-4 tomatoes, ripe, sliced

Directions

1. 1

   Fry the chickens in the oil in a deep saucepan until well browned.

2. 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. 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. 4

   Serve over white rice, and top the chicken and onion with the bell pepper and tomato slices.