A chicken stew with little ingredients but full flavor: Chef JJ brings West African food to the Just Eats kitchen!
Chicken Yasa Ingredients
1 chicken cut into 8 pieces
Cracked black pepper
1 yellow bell pepper, sliced
1 large white onion, sliced in half-moons
2 tablespoons mustard
3 scallions, cut on a bias
1 habanero, thinly sliced
1- 1 ½ cups chicken broth
Thyme sprigs for garnish
1 shallot, thinly sliced
½ small yellow onion, thinly sliced
1 cup fonio
2 cups of water
Chicken Yassa Instructions:
Heat your grill or griddle over high heat. If using a griddle, oil it. Season the
chicken with salt and pepper.
Place the pieces of chicken on the griddle and sear until charred and golden
on each side.
In a large shallow pot or saucepan, add more oil and heat over medium-high
heat. Then begin to saute the peppers and onions. Once the onions become
tender, add the mustard, scallions, habanero, lemon juice, and stir to
Add the chicken into the pan with the onions and peppers and squeeze lime
juice over the top.
Pour the chicken broth into the pan and bring the mixture up to a simmer and
cover with a lid and continue to cook for about 30 minutes.
Serve the Chicken Yasa with thyme.
In a medium saucepot with grapeseed oil, saute the shallot and onion until
lightly golden and tender—season with salt.
Add the fonio and toss to coat in the oil. Pour in the water and a pinch of salt
and stir to combine. Bring the mixture up to a boil, and turn down the heat to
low for about 1 minute.
Pull the pot off the heat, and after about 4-5 minutes, fluff with a fork.