A generous chicken yassa, marinated in lemon and mustard, beautifully browned then simmered in a mass of melting onions. The sauce is bright, sweet and slightly spicy, perfect with white rice.
Ingredients
- 4 pieces chicken legs
- 6 pieces yellow onions
- 3 pieces lemons
- 3 tbsp Dijon mustard
- 4 cloves garlic
- 1 piece fresh chili
- 2 leaves bay leaves
- 3 tbsp peanut oil
- 150 ml water
- 320 g long-grain rice
- to taste fine salt
- to taste ground black pepper
Method
- Squeeze the lemons, then mix their juice with the mustard, grated garlic, minced chili, salt, pepper and a portion of the oil until you have a smooth and brightly fragrant marinade.
- Thinly slice the onions, toss them with the chicken and the marinade, then let rest in the fridge for at least 20 min, until the onions begin to release their juices.
- Drain the chicken, reserving the onions and marinade separately, then sear it in a hot Dutch oven with the remaining oil, until the skin is beautifully golden and slightly charred on the edges.
- Remove the chicken, add the marinated onions to the same Dutch oven and sweat them over medium heat for about 20 min, stirring frequently, until they become translucent, soft and barely golden.
- Pour in the reserved marinade, add the bay leaf and water, then scrape the bottom of the Dutch oven until the browned bits dissolve into the sauce.
- Return the chicken to the sauce, cover and let simmer for 25 to 30 min, until the meat is tender and the onions form a thick, glossy and sweet-sour sauce.
- Meanwhile, cook the long-grain rice separately until it is tender but still distinct, then keep it warm.
- Taste the sauce, adjust the salt, pepper and heat if necessary, then serve the chicken smothered in the yassa onions with the white rice.
Nutrition
Per serving
- Energy
- 480 kcal
- Protein
- 11.44 g
- Carbohydrate
- 73.05 g
- Fat
- 15.88 g
- Fibre
- 4.24 g
- Calcium
- 24.73 mg
- Iron
- 0.55 mg
- Magnesium
- 15.49 mg
