Cool with Cylia 13 - Chicken Yassa

Cool with Cylia 13 - Chicken Yassa

ingredients :
• 1 x Mini bouquet garni herb (thyme, bay leaf)
• 1 x Lime
• 2 x Garlic cloves
• 225 g Boneless chicken thighs
• 3 x Yellow onions
• 1 x Bird's eye chili
• 150 g Organic basmati rice

Preparation

1. The Chicken

In a mixing bowl, place the following ingredients:
- Cut the chicken thighs into pieces.
- Using a grater or a knife, take some zest from the lime (only the green peel, the white part is bitter).
- Squeeze the lime juice.
- Chop the chili pepper (more or less according to your taste). Be sure to wash your hands well after handling it, as it can irritate the skin.
- Crush or chop the garlic.
- Add peanut oil and mustard. Season with salt and pepper. Mix well to coat the chicken.
- Let it marinate in the refrigerator while you prepare the onions.

2. The Onions

- Thinly slice the onions.
- In a pot, heat a drizzle of olive oil over medium-high heat.
- Sauté the onions for about 10 minutes until they are golden.
- After 10 minutes of cooking, add the chicken, the marinade, the bouquet garni, water, and chicken broth.
- Cover and let simmer for an additional 15 to 20 minutes.
- About 2 minutes before the end of cooking, remove the lid and heat everything over high heat, stirring regularly to evaporate as much water as possible.
- Meanwhile, cook the rice.

3. The Basmati Rice

- Bring a pot of salted water to a boil.
- Cook the rice for about 10 minutes.

4. Enjoy your yassa chicken with basmati rice immediately!