Keyword chicken stew, chicken yassa, one pan meal, one pot meal, poulet yassa, Senagelese cuisine, West African cuisine
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Marinading 2 hourshours
Total Time 3 hourshours15 minutesminutes
Servings 6people
Cost £
Ingredients
Marinade (make 2 hrs before or a day before if possible)
1onion, roughly chopped
4garlic cloves, peeled
handful of flatleaf parsley
1tspcayenne pepper
1zest of lemon and juice
2tspDijon mustard
2tbsprapeseed or sunflower oil
Sauce (you can make this a day before)
3tbsprapeseed or sunflower oil
3onions, sliced
1red pepper, sliced
2garlic cloves, minced
4lime juice (or 2 lemon)
2tbspDijon mustard
300mlquality chicken stock
6thyme sprigs
1bay leaf
1scotch bonnet pierced and left wholeSubstitute chilli flakes or a Habanero Chilli Pepper, Cayenne Pepper Powder or a Jalapeno Chilli Pepper
clear honey to taste
Parsley to serve
Instructions
Marinade
Cut the skin of chicken pieces in a diagonal, then rub salt into them and place in a wide dish.
Take all the marinade ingredients (except the oil) and whizz them in a food processor until you make a paste.Tip the paste into the chicken, add the 2 tbsp of oil and massage all over the chicken. Cover and chill for 2 hours or overnight.
Bring the chicken to room temp., drizzle with some oil and grill (skin side up) until you get a nice brown/char on the chicken pieces. (Hang on to any remaining marinade).
Sauce (can be made the day before)
In a large frying pan, heat the oil and add the chopped onion. Cook for 10 - 15 mins until caramalised. You can add any leftover marinade partway through ad sprinkle some sea salt over.
Add the red pepper and cook for 5 mins, then stir in the garlic for another 2 mins.Add the lime/lemon juice, mustard, thyme, bay leaf and scotch bonnet and pour in the stock.Season with salt and pepper and bring to a simmer.
Add the chicken (skin side up) ensuring the chicken is nestled into the sauce.Cover and simmer for 20 mins or until the chicken is cooked through.
Check for seasoning and use the honey to adjust if the sauce is too tart.Sprinkle with parsley and serve with rice, couscous or green beans.