Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Chicken yassa
- Preparation and cooking time
- Total time
- + 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.
