Yassa Chicken | FoodieAtlas

Ingredients

4 chicken thighs or drumsticks, skinless
1/4 cup vegetable oil
2 large onions, thinly sliced
4 cloves garlic, minced
2 tablespoons ginger, minced
1/4 cup lemon juice (freshly squeezed)
1/4 cup white vinegar
2 tablespoons Dijon mustard
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground black pepper
1-2 teaspoons salt (to taste)
1 cup chicken broth
1-2 tablespoons chopped fresh parsley (for garnish)

Instructions

Marinate the Chicken

In a large bowl, mix together the lemon juice, white vinegar, Dijon mustard, paprika, cumin, coriander, turmeric, black pepper, and salt.

Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or overnight for best results.

Prepare the Onions

In a large skillet or pot, heat the vegetable oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and caramelized, about 10-15 minutes.

Add Garlic and Ginger

Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.

Cook the Chicken

Remove the chicken from the marinade (discard the marinade) and add it to the skillet with the onions. Cook the chicken for about 5-7 minutes on each side, or until browned and cooked through.

Add Broth

Pour in the chicken broth, stirring to combine. Bring to a simmer and cook for another 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Garnish and Serve

Garnish with chopped fresh parsley before serving.