Chicken yassa

Name: Chicken yassa
Total time: 1 h
Yield: Serves 4
Ingredients: 4 medium onions, 2 roughly chopped, 2 thinly sliced; 4 cloves garlic, peeled; 1 spring onion, roughly chopped; ½ green pepper, roughly chopped; 15g ginger, roughly chopped; 1 scotch bonnet chilli, deseeded and chopped; a handful flat-leaf parsley; 2 lemons, juiced; 1 tbsp Dijon mustard; 4 whole chicken legs (skin on), slashed; 3 tbsp vegetable oil; 2 tbsp red wine vinegar; 1 bay leaf; green olives, (optional); plain rice, couscous or vermicelli, to serve

Preparation and cooking time
- Total time1 hr
- + Marinating
Easy
Serves 4

Ingredients

4 medium onions, 2 roughly chopped, 2 thinly sliced
4 cloves garlic, peeled
1 spring onion, roughly chopped
½ green pepper, roughly chopped
15g ginger, roughly chopped
1 scotch bonnet chilli, deseeded and chopped
a handful flat-leaf parsley
2 lemons, juiced
1 tbsp Dijon mustard
4 whole chicken legs (skin on), slashed
3 tbsp vegetable oil
2 tbsp red wine vinegar
1 bay leaf
green olives, (optional)
plain rice, couscous or vermicelli, to serve

Method

STEP 1
In a food processer, blitz together the roughly chopped onions, garlic, spring onion, pepper, ginger, chilli, parsley and a good pinch of salt. Add the juice of one lemon and the mustard, and blitz again.
STEP 2
Put the marinade in a bowl with the chicken legs and thinly sliced onion, toss and leave to marinate for at least couple of hours (or overnight if you like).
STEP 3
Heat the oven to 200C/fan 180C/gas 6. Remove the chicken from the marinade, brushing off any excess, put onto a baking tray and roast for 45 minutes or until deep golden and cooked through.
STEP 4
While the chicken is cooking, heat the oil in a large wide pan over a high heat, then stir in the marinade and onions. Add the vinegar, bay, and some salt and pepper, and cook over a medium-high heat for 35-40 minutes, stirring regularly, or until the onions are cooked through, melting and caramelised. Stir in the remaining lemon juice.
STEP 5
Add the roasted chicken and olives (if using) to the pan, cover and cook for 5 minutes on a low heat to let the flavours combine. Sprinke over a little extra parsley, if you like, and serve with rice, couscous or vermicelli.