Nutrition Facts
6 servings
6
Yassa chicken: the easy recipe
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Enjoy the yassa chicken, a flavorful African dish made with onions and lemons. This dish, originating from West Africa, can be served with white rice. Even better the next day, it can be reheated in the oven, covered.
Ingredients
15 Whole chicken
10 Onion
4 Squeezed lemon
4 Balsamic vinegar
6 Oil
2 Strong mustard
2 Chicken broth
2 Chili powder
1 Pepper
Salt
Pepper
Green olive
Bell pepper (green, yellow, and red)
Directions
1
Chicken Marinade Prepare the marinade by mixing mustard, 4 tablespoons of peanut oil, and lemon juice. Season with salt and pepper. Cut your chicken into pieces and then brush it with the marinade. Let it rest for 3 hours in the refrigerator.
2
Cooking the chicken Mix the remaining marinade with the sliced onions in a large dish and let it rest for the same amount of time. In a pan, pour in 2 tablespoons of peanut oil and brown the chicken pieces over high heat.
3
Reserve in the cooking liquid, add the onions and sauté over low heat for about 10 minutes. As soon as the onions begin to soften, add the pieces of chicken, the broth cubes, 2 cups of water, and the chilies cut in half.
4
Mix and let cook for 40 to 45 minutes over medium heat, stirring occasionally, seasoning to your liking.
5
Serve on a large platter accompanied by rice and garnish with olives and sliced bell peppers for a nice color.
6
To finish, enjoy your meal!
Ingredients
Ingredients
15 Whole chicken
10 Onion
4 Squeezed lemon
4 Balsamic vinegar
6 Oil
2 Strong mustard
2 Chicken broth
2 Chili powder
1 Pepper
Salt
Pepper
Green olive
Bell pepper (green, yellow, and red)
Directions
Directions
1
Chicken Marinade Prepare the marinade by mixing mustard, 4 tablespoons of peanut oil, and lemon juice. Season with salt and pepper. Cut your chicken into pieces and then brush it with the marinade. Let it rest for 3 hours in the refrigerator.
2
Cooking the chicken Mix the remaining marinade with the sliced onions in a large dish and let it rest for the same amount of time. In a pan, pour in 2 tablespoons of peanut oil and brown the chicken pieces over high heat.
3
Reserve in the cooking liquid, add the onions and sauté over low heat for about 10 minutes. As soon as the onions begin to soften, add the pieces of chicken, the broth cubes, 2 cups of water, and the chilies cut in half.
4
Mix and let cook for 40 to 45 minutes over medium heat, stirring occasionally, seasoning to your liking.
5
Serve on a large platter accompanied by rice and garnish with olives and sliced bell peppers for a nice color.
6
To finish, enjoy your meal!
Notes
-
julie_jdf6
I preferred to marinate the chicken and the onions together. I added a bay leaf as well as grated ginger to the marinade. I cooked the chicken separately on the oven rack. I drained the onions and sautéed them in a pan. Once the onions were cooked, I added the chicken, added 1/2 cube to the marinade liquid, covered it, and let it cook on low heat for 10 minutes. -
Philippe
Strange The balsamic vinegar disappeared during the steps of the recipe even though it is listed among the ingredients. -
Mimi
Easy to make and really good. I liked it. -
Inconnu
It's great!
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