Recipe
Chicken Yassa
Chicken Yassa with charred chicken thighs, deeply softened mustard onions, lemon, chilli and stock, served over rice for a bright, savoury West African dinner with plenty of sauce.
Ingredients
Method
25 mins prep55 mins cook80 mins total
Mix the lemon juice, mustard, garlic, chilli, pepper and 1 tablespoon of oil. Coat the chicken and leave for at least 20 minutes.
Lift the chicken from the marinade. Heat a wide casserole over medium-high heat and brown the chicken for 4–5 minutes on each side, then set aside.
Add the remaining oil and onions. Cook for 15 minutes, stirring often, until deeply softened and lightly coloured.
Pour in the marinade and stock, return the chicken, cover and simmer for 25 minutes until cooked through.
Cook the rice according to the packet instructions. Serve the chicken and onions over the rice with lemon wedges.
Notes
Use chicken legs if preferred; allow extra cooking time and check the thickest part reaches 75°C.
Reduce the chilli for a gentler sauce.
About this recipe
Chicken Yassa is a bright, savoury West African dish built around tender chicken and a generous pan of slowly softened onions. Lemon and Dijon mustard give the marinade its sharp edge, while garlic, chilli and black pepper add warmth without hiding the flavour of the chicken. The result is lively, comforting and rich enough for a relaxed family supper.
Brown the chicken first, then let the onions cook down before returning everything to the casserole with stock. The chicken finishes gently in the sauce and stays juicy. Serve it over plain rice with lemon wedges, spooning the silky onions over the top. A little extra time on the onions is worthwhile because it creates the dish’s characteristic depth.
