Chicken yassa

Ingredients

For 4 portions

• 🍗 700g chicken thigh, without skin (raw, boneless)
• 🧅 4 medium onions
• 🍋 2 medium lemon
• 🥣 2 Tbsp mustard
• 🧄 3 cloves garlic
• 🍗 1 cube chicken stock cube
• 🥤 200ml tap water
• 🏺 3 Tbsp sunflower oil
• 🌶️ 1 small red chilli peppers
• 🪴 200g green beans
• 🍚 300g rice (dry)

Method

1. Juice the lemons. Mix with the mustard, minced garlic and a pinch of salt. Thinly slice the onions. Combine the chicken thighs with the marinade and half the onions; leave for at least 1 hour (or overnight).
2. Cook the rice according to the packet and keep warm. Steam or boil the green beans until tender-crisp and keep warm.
3. Heat 2 Tbsp of the oil in a large pan over medium-high heat. Lift the chicken from the marinade (reserve the onions and liquid) and brown well on both sides. Remove and set aside.
4. Add the remaining oil and the reserved onions (plus any extra) to the pan. Cook slowly over medium heat for 15–20 minutes, stirring often, until soft, golden and sweet.
5. Return the chicken to the pan. Add the reserved marinade, the whole or sliced chilli, water and crumbled stock cube. Bring to a simmer, cover and cook gently for 25–30 minutes until the chicken is tender and the onions have almost melted into a rich sauce.
6. Taste and adjust seasoning. Serve the chicken and onion sauce over the rice with the green beans alongside.