Poulet Yassa de Conakry (Guinean Char-Seared Chicken in Lime, Mustard & Caramelized Onion Sauce) – Authentic Guinea Recipe
Conakry’s favorite celebratory braise balancing smoky chicken with tangy lime-mustard onions.
- Country of Origin
- 🇬🇳 Guinea (West Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Char-browned chicken thighs, 4 sliced yellow onions, Green olives, Fresh lime juice, Dijon mustard
Ingredients for Poulet Yassa de Conakry (Guinean Char-Seared Chicken in Lime, Mustard & Caramelized Onion Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) char-browned chicken thighs, prepped into bite-sized pieces
- 1.5 cups 4 sliced yellow onions, washed and trimmed
- 1 cup green olives
- 1 medium onion and 3 cloves garlic, finely minced with fresh lime juice
- 1.5 tbsp traditional Guinea seasoning (Dijon mustard, garlic, ginger, bay leaf, thyme)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown char-browned chicken thighs for 5 minutes.
- Add minced onion, garlic, fresh lime juice, and Dijon mustard, garlic, ginger, bay leaf, thyme, stirring for 2 minutes until deeply aromatic.
- Add 4 sliced yellow onions and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in green olives right before serving warm.