African Yassa chicken

Serves: 4 people

Preparation: 35 minutes

Cooking: 1 hour

Skill Level: MID

Ingredients

• 1.5 kg (3 lb 5 oz) free-range chicken
• 500 g (1 lb 2 oz) white onions
• 10 lemons
• 2 tablespoons red nokoss (see recipe)
• 2 tablespoons mustard
• Salt and freshly ground black pepper
• 40 ml (1¼ fl oz) olive oil
• 1 bouquet garni
• White rice, for serving
• Marination Time: Overnight (For best flavor, marinate the chicken the day before cooking.)

Steps

1. Rinse the chicken thoroughly, pat it dry, and cut it into pieces. Peel and finely chop the onions. Grate the zest of the lemons and extract their juice.
2. In a bowl, combine two-thirds of the red nokoss with the mustard and lemon zest. Use this mixture to generously coat the chicken pieces. Pour over half the lemon juice (set aside the remaining juice for later), and mix in the chopped onion. Season with salt and pepper. Cover and refrigerate overnight to marinate.
3. When ready to cook, remove the chicken from the marinade, separating it from the onions (keep the marinade for later use).
4. In a large frying pan, heat half the olive oil and brown the chicken pieces on both sides, working in batches if needed. Once browned, set the chicken aside.
5. In the same pan, add the remaining olive oil and cook the onions gently over medium heat for about 15 minutes until softened.
6. Add the reserved lemon juice, the remaining red nokoss, the bouquet garni, and the marinade. Taste and adjust the seasoning as needed. Simmer over low heat for 15 minutes.
7. Return the chicken to the pan, pour in 250 ml (1 cup) of water, cover, and let it simmer on medium heat for another 15 minutes.
8. Serve hot, arranged on a large platter with white rice on the side.