Poulet Yassa
This stewed chicken with fried onions, lemon and mustard will be your new favourite recipe!
Equipment
- 1 Cast iron pot
- Sharp knife
- Chopping board
- Metal bowl
- Silicone spatula
- Garlic Presse
- Tongs
Ingredients
- 6 whole chicken legs
- 2 tbsp sunflower oil
- 8 brown onions
- 4 large lemons juiced
- 4 garlic cloves
- 1 scotch bonnet
- 3 tbsp mustard
- 1 tsp ground black pepper
- 1 tsp yassa seasoning optional
- 2 cups water
Instructions
- Slice the onions and add to a large bowl. Mince the garlic and add to the same bowl.
- Juice all the lemons and add the juice to the bowl with the black pepper, salt and Yassa seasoning if using. Mix everything together and then add the chicken and massage the mixture into the chicken using your hands. Leave to marinate for at least 20 minutes.
- Heat a large pot before adding the sunflower oil, when oil is hot add the chicken and fry. Careful not to overcrowd the pot. Fry in batches if necessary.
- Once the chicken has been browned and is half cooked remove from the pot to a dish to collect the juices.
- Now add the onions to the same pot and fry. Use a slotted spoon to remove the onions from the mixture to ensure you do not add the lemon juice yet.
- Fry the onions for about 10 minutes. Until soft and slightly browned.
- Now add the rest of the mixture from the bowl, the mustard another teaspoon of Yassa seasoning and the scotch bonnet.
- Add 1-2 cups water and mix, then add the chicken back to the pot and cover and leave on high.
- Once bubbling turn heat to low and allow to stew for at least 30 minutes.
- Serve with fresh basmati rice and a nice green side salad.
Notes
TIPS
- When frying the onions use a slotted spoon to remove from the juice. You want to add the juice later once the onions have been browned.
- The chilli should be added whole and not burst for a milder heat level and fruity flavour.
- If you can marinate the chicken for 30 minutes in the lemon and onions great but if not it will still be delicious!