dinner · dairy-free
Chicken yassa with lemon onions
Chicken thighs are browned, then simmered over a mound of soft onions with mustard and lemon for a tangy, mellow sauce that suits rice.
- Time
- 45min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Thinly slice the onions. Rub the chicken with half the lemon juice, half the mustard and the salt, and chill it while you prepare the onions.
-
2
Warm the oil in a large skillet and brown the thighs for roughly 3 minutes on each side. Move them to a clean plate.
-
3
Cook the onions in the same skillet over medium heat for 12 to 15 minutes until soft. Add the stock and the rest of the mustard, then tuck the chicken in among the onions.
-
4
Cover and simmer until the chicken reaches 74°C (165°F). Remove the lid and reduce the sauce if it is too thin, stir in the remaining lemon juice, and serve over hot rice.
