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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, Ivorian, Senegalese, 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.

Shopping List

Here's the list of what you need:

  • 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

What To Do

  • 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

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