Chicken Yassa with Onions and Lemon
A single portion of Senegalese cooking, ready in 37 minutes. Roughly £2.80 a portion.
Per portion
Calories from protein 21%, carbs 36%, fat 43%. Estimated from the ingredients.
Roughly £2.80 a portion.
Method
- 1
Mix the lemon juice, mustard, garlic and chilli together and toss with the chicken and half the sliced onion. Marinate for 10 minutes if time allows.
- 2
Heat the oil in a frying pan over medium-high heat and brown the chicken, 3–4 minutes per side, then remove and set aside. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Add the remaining onion to the pan and cook over medium heat for 8–10 minutes, stirring often, until soft and golden.
- 4
Return the chicken and marinade to the pan, cover and simmer for 8–10 minutes until the chicken is cooked through (75°C in the thickest part).
- 5
Season to taste, then serve over rice, scattered with parsley.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/chicken-yassa-with-onions-and-lemon/
