Chicken Yassa

🛒 Ingredients

• Chicken Thighs/Drumsticks (bone-in, skin-on) 200 g · 360 kcal
• Onions, large, sliced 400 g · 160 kcal
• Lemon Juice 40 g · 10 kcal
• Dijon Mustard 20 g · 20 kcal
• Garlic, minced 15 g · 25 kcal
• Vegetable Oil 15 g · 130 kcal
• Bay Leaves 1 g · 0 kcal
• Water 50 g · 0 kcal

👨‍🍳 Instructions

1. In a large bowl, combine chicken, sliced onions, lemon juice, Dijon mustard, minced garlic, and salt and pepper. Mix well and marinate in the refrigerator for at least 2 hours, preferably overnight.
2. Remove chicken from marinade (reserving marinade and onions). Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides until golden, then set aside.
3. Add the reserved onions and marinade mixture to the same pot. Cook over medium heat, stirring occasionally, until the onions are deeply caramelized and tender, about 20-30 minutes.
4. Return the browned chicken to the pot with the onions. Add bay leaves and enough water or broth to just cover the chicken. Bring to a simmer, then reduce heat, cover, and cook for 30-45 minutes, or until chicken is tender and cooked through.
5. Adjust seasoning if needed. Serve hot with plain white rice, couscous, or crusty bread.