Table for TwoChicken Yassa
Senegal's much-loved chicken smothered in slow-cooked onions with lemon, mustard and a little chili heat.
Photo: Keesha's Kitchen / Unsplash
⏱ 75 min📶 Hard👫 Serves 2☪ Muslim-friendly
Ingredients (for 2)
- Chicken thighs, 6
- Onions, 4, thinly sliced
- Lemons, 2, juiced
- Dijon mustard, 2 tbsp
- Garlic, 3 cloves, minced
- Scotch bonnet chili, ½, minced
- Chicken stock, 150 ml
- Vegetable oil, 3 tbsp
- Green olives, a handful
- Rice, to serve
Steps
- Marinate the chicken with onions, lemon juice, mustard, garlic, chili, oil and salt for at least 30 minutes.
- Lift out the chicken and sear it in a hot pan until browned; set aside.
- Cook the onions from the marinade slowly for 20 minutes until soft and golden.
- Return the chicken with the stock and olives, cover and simmer for 25 minutes.
- Serve over rice with plenty of the onion sauce.
Cook it together: One of you slices the mountain of onions (tissues ready), the other squeezes the lemons and mixes the marinade.
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