ForkwiseSenegalese Lemon Onion Chicken (Yassa)
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.
Ingredients
- 8 chicken thighs
- 4 large onions, thinly sliced
- 3 lemons, juiced
- 4 cloves garlic, minced
- 1 scotch bonnet pepper, pricked
- 2 bay leaves
- 3 tbsp vegetable oil
- ½ cup water
- 1½ tsp salt
- ½ tsp black pepper
Method
- Mix the chicken with the onions, lemon juice, garlic, salt and pepper. Marinate in the fridge for at least 1 hour.
- Lift the chicken out and brown it in 1 tbsp oil in a large pan. Set aside.
- Add the remaining oil and the onions with their marinade. Cook over medium heat for 15–20 minutes until soft and golden.
- Return the chicken, add the water, bay leaves and scotch bonnet. Cover and simmer for 25 minutes until cooked through. Serve with rice.
Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
Photo: File:Poulet yassa 04.jpg by Arnaud 25 (CC0) · source
