African Chicken Braise
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 4 h. 50 min.
Ready in
Ingredients
for
4
- For the chicken
- 2 Tbsps lemon juice
- 2 onions (peeled and finely sliced)
- salt
- peppers
- 1 red chili pepper (finely chopped)
- 1 chicken (jointed into 6 pieces)
- 2 Tbsps Peanuts (or groundnut oil)
- 1 habanero Chili (pricked with a fork)
- ⅔ cup green Olives
- 1 Tbsp Dijon mustard
- For the rice
- 2 Tbsps olive oil
- 1 onion (peeled and sliced)
- ½ tsp Turmeric
- ½ tsp sugar
- cooked white rice (to serve)
Product recommendation
Chicken Yassa with Peppers
Red, yellow or orange peppers, chopped and added to the marinade to cook would add a burst of colour
Preparation steps
1.
Marinate the chicken in the lemon juice, onions, seasoning, chilli and a little oil for at least 4 hours.
2.
Preheat the oven to 200°C (180° fan) | 400F | gas 6.
3.
Shake off any excess marinade and roast the chicken pieces in the oven for 20 minutes or so until golden.
4.
Meanwhile cook the onions from the marinade in 1 tbsp oil in a pan until tender, then add the remaining marinade and heat through. Add the browned chicken, habanero, olives, mustard and 100 ml water and simmer for 20 minutes until the chicken is cooked through.
5.
Heat the oil in a separate pan and gently fry the onion with turmeric and sugar until caramelised.
6.
Remove the habanero from the curry. Serve the rice with the caramelised onion on top and the rice alongside.
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