How to recreate a Québécois restaurant favourite using grocery store staples
In short: Inspired by a restaurant in Québec City, this video demonstrates how to transform discounted whole chickens and bulk onions into a rich, tangy dish. Learn the techniques for slow-caramelising onions and spatchcocking poultry to achieve a flavour profile reminiscent of Senegalese Yassa.
The recipe focuses on a DIY version of the flavours found at Grillades Yelkabe on Rue Saint-Jean. While not an authentic Senegalese Yassa, the dish uses a Dijon mustard-based rub and a massive amount of slow-cooked onions. The process involves spatchcocking the chicken and roasting it at 400ºF to 425ºF until the breast reaches 155ºF and the leg hits 175ºF.
The heart of the dish is the onion component, which involves caramelising eight cups of onions with thyme, garlic, lemon, and mustard. A single Scotch bonnet pepper is used to introduce heat, though the presenters note that adjusting the pepper amount is key to finding the perfect balance of sweet, tangy, and spicy.
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Sources
- Summary by Intellect · source: Onion & Chicken Dish Blew Us Away!
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