Chicken yassa
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A great gift to the world from the tiny country of Gambia, in Länsi-Africa. A really tasty stew braised in pure onion and lemon.
Ingredients for six
4 chicken breasts 2 lemons 5 onions (large pieces) 2 tbsp Dijon mustard 2 cloves of garlic 2 tbsp wheat flour 1 tbsp butter 2 dl chicken stock 2 tbsp butter 1 tablespoon of butter 2 tablespoons chicken stock1 tsp thyme 1 tbsp white wine vinegar 6 curry leaves (if available) 1 tbsp honey (or 1 tsp sugar) 1 tsp pepper
Toast the butter and wheat flour in a cast iron skillet. Squeeze the juice from the lemons into the mixture and grate the zest and cook for a while. Remove the mixture.
Roast the chicken breasts one by one. Finally, place them tightly in the bottom of the pot.
In the pot, add the mustard, thyme, vinegar, lemon juice, garlic, honey, pepper and curry leaves.
Set the chopped onions in the pot on top of the chicken. Pour in the chicken stock.
The pot is allowed to simmer under the lid for about an hour, so that the liquid has evaporated.
