Plat
Chicken Yassa
1 h 15Pour 4Nutri-Score C€€
C
1 h 15
1 h 15Chicken Yassa
ce qu’il vous faut
Ingrédients
chicken thighs (bone-in, skin removed)Viandes1 kg
onions (thinly sliced)Fruits et légumes4 morceaux
lemons (juiced)Fruits et légumes3 morceaux
Dijon mustardÉpicerie30 ml
garlic (minced)Fruits et légumes4 morceaux
bay leavesÉpices2 morceaux
black pepper (ground)Épices3 g
saltÉpices8 g
vegetable oilÉpicerie60 ml
scotch bonnet pepper (whole or chopped, optional)Fruits et légumes1 morceau- chicken stockÉpicerie250 ml
white rice (for serving)Céréales400 g
par portion
Nutrition
843kcal
- Glucides
- 85 g
- Protéines
- 53 g
- Lipides
- 33 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Casserole
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Cook the onions
- Lower the heat and add the remaining sliced onions to the pan.
- Cook, stirring, until soft and translucent.
- Étape 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.
- Étape 5
Serve
- Taste and adjust the seasoning.
- Serve the chicken yassa hot over steamed white rice.