Chicken Yassa
A West Africa recipe for chicken yassa with chicken breast, leaf, lemon juice. Scaled for one.
Ingredients
- 1 chicken breast
- 1 bay leaf
- 1 tbspn lemon juice
- ½ tspn dried thyme
- 1 tbspn cider vinegar
- ¼ tspn salt
- 1 tspn dijon mustard
- 1 tbspn oil
- 100 gm onion (prepared weight)
- 200 ml chicken stock
- 1 clove garlic
- 120 gm cabbage (prepared weight)
- 1 green chilli
- 75 gm carrot (prepared weight)
- ½ tspn cayenne pepper
Method
- 1
Thinly slice the onion.
- 2
Crush the garlic.
- 3
Deseed and finely chop the chilli.
- 4
Cut the cabbage into approx 2 cm pieces (see pic).
- 5
Cut the carrot into pieces (see pic).
- 6
In a bowl mix the lemon juice, cider vinegar, chicken breast, dijon mustard, onion, garlic, chilli, cayenne pepper, bay leaf, thyme and salt and allow the chicken to marinate in the fridge for to ..
- 7
Heat the oil in a wok or heavy pan and remove the chicken from the marinade and fry the chicken for about to brown it on both sides, reserving the marinade.
- 8
Using a slotted spoon, add the solids from the marinade, reserving the juice, and add to the chicken and cook, for .
- 9
Add the remaining marinade juice, stock, cabbage and carrot and simmer for , adding a little water if needed to prevent drying, or until the chicken is fully cooked. The chicken will be cooked when it is white throughout when cut at its thickest part.
- 10
Serve with rice.