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Chicken Yassa
1 Std. 15 Min.Für 4Nutri-Score C€€
C
1 Std. 15 Min.
1 Std. 15 Min.Chicken Yassa
was Sie brauchen
Zutaten
chicken thighs (bone-in, skin removed)Fleisch1 kg
onions (thinly sliced)Obst & Gemüse4 Stücke
lemons (juiced)Obst & Gemüse3 Stücke
Dijon mustardVorräte30 ml
garlic (minced)Obst & Gemüse4 Stücke
bay leavesGewürze2 Stücke
black pepper (ground)Gewürze3 g
saltGewürze8 g
vegetable oilVorräte60 ml
scotch bonnet pepper (whole or chopped, optional)Obst & Gemüse1 Stück- chicken stockVorräte250 ml
white rice (for serving)Getreide400 g
pro Portion
Nährwerte
843kcal
- Kohlenhydrate
- 85 g
- Eiweiß
- 53 g
- Fett
- 33 g
was Sie verwenden
Utensilien
Rührschüssel
Bratpfanne
Stielkasserolle
Schritt für Schritt
Zubereitung
- Schritt 1
Marinate the chicken
- In a bowl, combine the lemon juice, mustard, garlic, black pepper, salt and half of the sliced onions.
- Add the chicken thighs and rub well with the marinade.
- Cover and refrigerate to let the flavours develop.
- Schritt 2
Sear the chicken
- Heat the oil in a frying pan over medium-high heat.
- Remove the chicken from the marinade, reserving the marinade and onions.
- Brown the chicken on both sides until golden.
- Schritt 3
Cook the onions
- Lower the heat and add the remaining sliced onions to the pan.
- Cook, stirring, until soft and translucent.
- Schritt 4
Simmer the yassa
- Return the chicken to the pan with the reserved marinade, stock, bay leaves and scotch bonnet.
- Cover and simmer gently until the chicken is tender and the sauce has thickened.
- Schritt 5
Serve
- Taste and adjust the seasoning.
- Serve the chicken yassa hot over steamed white rice.