Nigerian Chicken Yassa Casserole
What's the big idea?
This one-pot dish is popular throughout much of West Africa, so you could probably get away with serving it for a Togolese,
or Ghanaian party.
This recipe is best started the day before, in terms of marination, and can easily be adapted for use with a slow cooker.
Serve with boiled rice or couscous.
Here's the list of what you need:
What To Do
- 8 tablespoons lemon juice
- 8 tablespoons vinegar
- 2 bay leaves
- 2 tablespoons wholegrain mustard
- 1 small cabbage, roughly chopped
- 3 carrots, roughly sliced
- 2 cloves garlic, crushed
- 2 large onions, sliced
- 1 chicken cut into serving pieces, or selection of chicken breasts, thighs and drumsticks
- 3 tablespoons peanut or vegetable oil
- 1 teaspoon fresh thyme
- 1 hot red chilli, finely chopped
- ¾ pint (less if using a slow cooker) chicken stock, plus 1 extra chicken stock cube
- Freshly ground black pepper and salt to taste
- Mix together the lemon juice, vinegar, mustard, stock cube, bay leaves and thyme
- Place the chicken in a suitably-sized bowl or casserole and pour over the marinade. Cover and refrigerate for at least 2 hours - overnight is best
- Heat the oil in a large saucepan or wok and fry the onion, chilli and garlic for 10 minutes
- Remove the chicken from its marinade and add to the wok/pan. Fry until browned all over
- At this stage the chicken and other ingredients could be transferred to a slow cooker if required
- Add the marinade, stock and vegetables and bring to the boil
- Reduce to a simmer and continue cooking for 40 minutes, or until the chicken is cooked through