Ingredients with Measurements:
- 4 chicken thighs
- 2 onions, sliced
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 lemons, juiced
- 1 tablespoon Dijon mustard
- 1 tablespoon vegetable oil
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 cup water
- 1/4 cup chopped parsley
Special equipment needed: None
Step-by-step instructions:
a. In a large bowl, mix together the lemon juice, Dijon mustard, vegetable oil, olive oil, salt, black pepper, and cayenne pepper.
b. Add the chicken thighs to the bowl and coat them well with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
c. Preheat the oven to 375°F (190°C).
d. In a large oven-safe skillet, heat the vegetable oil over medium-high heat. Add the chicken thighs and cook for 3-4 minutes on each side until browned.
e. Remove the chicken from the skillet and set aside.
f. In the same skillet, add the sliced onions, garlic, and grated ginger. Cook for 5-7 minutes until the onions are soft and translucent.
g. Add the water to the skillet and stir well.
h. Return the chicken to the skillet and spoon the onion mixture over the chicken.
i. Cover the skillet with foil and bake for 30-35 minutes until the chicken is cooked through.
j. Remove the skillet from the oven and sprinkle with chopped parsley.
Preparation time is 15 minutes and cooking time is 40 minutes.
5. Temperature: Preheat the oven to 375°F (190°C).
Serving size: This recipe serves 4 people.
Nutritional information: Each serving contains approximately 300 calories, 20g fat, 4g carbohydrates, 25g protein, and 1g fiber.
Substitutions for ingredients: You can use chicken breasts instead of chicken thighs. You can also use lime juice instead of lemon juice.
Variations: You can add sliced bell peppers or carrots to the skillet for extra flavor and nutrition.
Tips and tricks:
- Marinate the chicken for at least 2 hours for maximum flavor.
- Use a meat thermometer to ensure the chicken is cooked through.
- Garnish with sliced lemons for presentation.
Storage instructions: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat the chicken in the oven at 350°F (175°C) for 10-15 minutes or in the microwave for 1-2 minutes.
Presentation ideas: Serve the chicken on a bed of rice or quinoa and garnish with sliced lemons and chopped parsley.
Garnishes: Sliced lemons and chopped parsley.
Pairings: This dish pairs well with a side salad or steamed vegetables.
Suggested side dishes: Rice, quinoa, or steamed vegetables.
Troubleshooting advice: If the chicken is not cooked through after 30-35 minutes, cover the skillet with foil and bake for an additional 5-10 minutes.
Food safety advice: Always wash your hands and utensils thoroughly before and after handling raw chicken. Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
Food history: Poulet Yassa is a popular dish in Senegal, West Africa. It is typically made with chicken marinated in lemon juice and onions, and then grilled or baked.
Flavor profiles: This dish has a tangy and slightly spicy flavor from the lemon juice and cayenne pepper.
Serving suggestions: Serve the chicken with a side of rice or quinoa and steamed vegetables for a complete meal.
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Region: Senegalese