West African Chicken Yassa

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 4 chicken breasts, skin on
• 2 garlic cloves, finely chopped
• 1 fresh chili pepper, mild, chopped
• 2 tablespoons vegetable oil
• 2 large vidalia onions
• 1/2 teaspoon thyme, chopped
• 3 lemons
• 12 1/2 fluid ounces chicken stock
• salt & freshly ground black pepper

Recipe

• 1 place the chicken in a bowl and squeeze in the juice of 1½ lemons.
• 2 add the garlic and chilli.
• 3 mix to coat the chicken well and leave to marinate in the refrigerator for at least 1 hour.
• 4 preheat a hot barbecue, grill, griddle or dry frying pan.
• 5 remove the chicken from the marinade and brush it with oil.
• 6 place the chicken, skin-side towards the heat, on the barbecue, under the grill, on the griddle or in the pan, and cook for about 4-5 minutes on each side, until well colored and cooked through, but be careful not to let it dry out.
• 7 while the chicken cooks, cut the onions into medium-thin slices.
• 8 heat a few drops of oil in a deep frying pan and fry the onions with the thyme for about 5-8 minutes until nice and brown, allowing their sweetness to come out.
• 9 remove the onions from the pan and set aside on a warm plate.
• 10 pour the juice of 1 lemon and the chicken stock into the pan, bring to the boil and season with salt and pepper to taste.
• 11 allow it to reduce slightly, stirring and scraping the bottom of the pan to get up all the taste.
• 12 arrange the chicken on a plate, top with the onions and pour the lemon sauce over it.
• 13 garnish with the remaining lemon half and serve.