Senegalese-style chicken yassa
Calorie controlled cooking spray
Chicken stock cube(s)
1 cube(s), to make 200ml
½ zest(s) of 1
Lime Juice, Fresh
2 clove(s), thinly sliced
1 inch slice(s), grated
Chilli, Green or Red
1 individual, Scotch bonnet or habanero chilli, thinly sliced
Chicken breast, skinless, raw
3 large, thinly sliced
3 tablespoons, level
- In a large bowl, whisk together the stock, lime zest and juice, garlic, ginger, and chilli. Add the chicken and onions and toss to coat. Season with salt and pepper. Cover and marinate in a fridge for 1 to 2 hours, tossing halfway through and pressing to submerge the chicken and the onions.
- Coat a large frying pan with cooking spray and place over a medium heat. Remove the chicken from the marinade, allowing the liquid to drip back into the bowl. (Leave onions in bowl.) Add the chicken to the pan and cook for 2 - 3minutes each side, until deep golden brown and almost cooked through. Transfer the chicken to a plate.
- Drain the onions, reserving the marinade and add to the pan. Cook for 1-3 minutes until softened.
- Whisk the mustard into the reserved marinade and pour over the onions. Stir the onions, scraping up any browned bits from the bottom of the pan. Nestle the chicken into the onions. Cook for 2 - 3 minutes, until the chicken is cooked through, and the marinade has mostly evaporated.