Plato principal
Chicken Yassa
1 h 15 minPara 4Nutri-Score C€€
C
1 h 15 min
1 h 15 minChicken Yassa
receta de
Binta’s Kitchen
@b.fofana2
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
chicken thighs (bone-in, skin removed)Carne1 kg
onions (thinly sliced)Frutas y verduras4 piezas
lemons (juiced)Frutas y verduras3 piezas
Dijon mustardDespensa30 ml
garlic (minced)Frutas y verduras4 piezas
bay leavesEspecias2 piezas
black pepper (ground)Especias3 g
saltEspecias8 g
vegetable oilDespensa60 ml
scotch bonnet pepper (whole or chopped, optional)Frutas y verduras1 pieza- chicken stockDespensa250 ml
white rice (for serving)Cereales400 g
por ración
Nutrición
843kcal
- Carbohidratos
- 85 g
- Proteínas
- 53 g
- Grasas
- 33 g
lo que usará
Utensilios
Bol
Sartén
Cazo
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 3
Cook the onions
- Lower the heat and add the remaining sliced onions to the pan.
- Cook, stirring, until soft and translucent.
- Paso 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.
- Paso 5
Serve
- Taste and adjust the seasoning.
- Serve the chicken yassa hot over steamed white rice.