Yassa chicken with mustard (Print Version)
# Ingredients:
→ Needed Items
01 -
4 onions
02 -
1 clove of garlic
03 -
400 to 500 g chicken breast or 4 drumsticks
04 -
20 green olives
05 -
2 organic lemons
06 -
1 organic lime (optional)
07 -
A drizzle of cooking oil
08 -
4 tablespoons mustard
09 -
Pepper
10 -
Optional spices: turmeric or ginger
11 -
Optional: chili
# Instructions:
01 -
Slice the chicken into smaller pieces, toss the pieces in a bowl with peeled and crushed garlic, and one chopped onion. Pour in lemon juice and mustard. Stir it all together, cover it up, and keep it in the fridge. Let it sit for at least 2 hours, or even overnight if you can.
02 -
Chop the rest of the onions into small pieces. Add them to a big frying pan with some oil and a tiny bit of water. Let them cook slowly on low heat, stirring occasionally. After about 10–15 minutes, once they're soft and golden-colored but not burnt, remove them and set them aside in a bowl.
03 -
Take the chicken out of the marinade, but keep the marinade for later. Brown the chicken pieces all over in the same pan with a little oil. Afterward, throw in the onions you set aside, drained olives, and the leftover marinade. Stir everything, season with pepper, and let it cook. Chicken drumsticks might need an extra 15–30 minutes compared to chicken breast. Be sure to check until it's fully cooked.
04 -
Adjust the seasoning if needed, and serve it hot alongside rice or grilled plantains.
# Notes:
01 -
This version of Yassa Chicken, a famous Senegalese dish, uses mustard for an extra kick.
02 -
Feel free to tweak the level of tanginess depending on what you like.