Yassa Chicken
Ingredients
The chicken
-
2½-3
pounds
Chicken (thighs, legs or breast), skin-on
The marinade
-
1-2
pieces
Lemon, sliced, divided
-
2
Large
Onions, sliced, divided
-
4
cloves
Garlic, minced, divided
-
1-2
pieces
Bay leaf
-
2
cubes
Maggie (or 1 tablespoon Chicken Bouillon)
-
¼
cup
Olive oil
-
2
tablespoons
Dijon or grain mustard
-
1
piece
Scotch bonnet pepper (or 1 teaspoon cayenne pepper, adjust to taste)
-
1
cup
Chicken stock or water (or more as needed)
Instructions
- Trim excess fat from the chicken and pat dry.
- Marinate the chicken with onions, 1 teaspoon of minced garlic, and Maggie in the fridge for about 2 hours or preferably overnight.
- Preheat a barbecue, grill, griddle, or frying pan.
- Grill the chicken for about 5 minutes on each side until browned, or brown on the stovetop for about 5-6 minutes per side, then set aside.
- In a saucepan over medium heat, add olive oil, remaining onions, remaining garlic, bay leaves, mustard, and leftover marinade. Cook for about 5 minutes.
- Add the chicken to the saucepan, bring to a simmer over low heat, and spoon the sauce over the chicken.
- Add about a cup of water or chicken stock, season lightly with salt and Maggie, cover, and cook until the chicken is cooked through for about 18-20 minutes.
- Adjust seasonings to taste, remove the bay leaf, and serve the chicken topped with lemon and mustard sauce.
Nutrition Facts (estimated)
Servings
6
Calories
391
Total fat
31g
Total carbohydrates
22g
Total protein
6g
Sodium
1969mg
Cholesterol
18mg
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