Chicken Yassa

Shopping list

• 8 piece chicken thighs — bone-in, skin-on

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• 3 piece lemons — juiced (about 120ml)

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• 3 tbsp Dijon mustard

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• 4 piece onions — thinly sliced

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• 5 clove garlic cloves — minced

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• 4 tbsp vegetable oil

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• 2 tbsp white wine vinegar

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• 4 piece fresh thyme — sprigs

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• 2 piece bay leaves

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• 1 piece scotch bonnet chilli — pricked but left whole

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• 1.5 tsp salt

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• 1 tsp black pepper — freshly ground

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• 150 ml chicken stock

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Step by step

1. 1

   In a large bowl, combine the lemon juice, Dijon mustard, 2 tablespoons oil, vinegar, minced garlic, salt, and black pepper. Whisk together to make a marinade.

2. 2

   Add the chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, or ideally overnight, turning occasionally.

3. 3

   When ready to cook, remove the chicken from the marinade and pat dry with kitchen paper. Reserve the marinade.

4. 4

   Heat the remaining 2 tablespoons oil in a large, deep frying pan or casserole dish over medium-high heat. Working in batches if necessary, brown the chicken pieces skin-side down for 5– 6 minutes until golden and crisp, then flip and brown the other side for another 4 minutes. Remove chicken and set aside.

5. 5

   Reduce heat to medium. Add the sliced onions to the same pan and cook, stirring frequently, for 15– 20 minutes until they are very soft, golden, and beginning to caramelise. Scrape up any browned bits from the bottom of the pan.

6. 6

   Pour in the reserved marinade and the chicken stock. Add the thyme sprigs, bay leaves, and whole scotch bonnet chilli. Stir well and bring to a simmer.

7. 7

   Return the chicken pieces to the pan, nestling them into the onion mixture. Reduce heat to low, cover, and simmer gently for 35– 40 minutes, turning the chicken once halfway through, until the chicken is cooked through and tender (internal temperature 75°C).

8. 8

   Remove the thyme sprigs, bay leaves, and scotch bonnet chilli before serving. Taste and adjust seasoning if needed.

9. 9

   Serve the chicken hot, spooning the onions and sauce generously over the top, with steamed rice or couscous alongside.