Main
Chicken Yassa
1 h 15 minServes 4Nutri-Score C€€
C
1 h 15 min
1 h 15 minChicken Yassa
what you need
Ingredients
chicken thighs (bone-in, skin removed)Meat1 kg
onions (thinly sliced)Produce4 pieces
lemons (juiced)Produce3 pieces
Dijon mustardPantry30 ml
garlic (minced)Produce4 pieces
bay leavesSpices2 pieces
black pepper (ground)Spices3 g
saltSpices8 g
vegetable oilPantry60 ml
scotch bonnet pepper (whole or chopped, optional)Produce1 piece- chicken stockPantry250 ml
white rice (for serving)Grains400 g
per serving
Nutrition
843kcal
- Carbs
- 85 g
- Proteins
- 53 g
- Fat
- 33 g
what you’ll use
Tools
Mixing bowl
Frying pan
Saucepan
step by step
Method
- Step 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.
- Step 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.
- Step 3
Cook the onions
- Lower the heat and add the remaining sliced onions to the pan.
- Cook, stirring, until soft and translucent.
- Step 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.
- Step 5
Serve
- Taste and adjust the seasoning.
- Serve the chicken yassa hot over steamed white rice.