Chicken yassa with lemon, onions and rice

Ingredients

For 1 serving

• Skinless chicken thighs160 g
• Onion200 g
• Lemon juice30 ml
• Mustard10 g
• Garlic1 clove
• Chili pepper0.5
• Green olives5
• White rice60 g
• Peanut oil10 g
• Saltto taste
• Black pepperto taste

Contains: nuts, mustard,

Method

1. Peel and thinly slice the onion. In a bowl mix the lemon juice, mustard, crushed garlic, sliced chilli, salt and black pepper; add the chicken and onion, mix well, cover and marinate in the fridge for at least 1 hour.
2. Lift the chicken out of the marinade, keeping the onions and liquid. Heat the groundnut oil in a casserole over medium-high heat and brown the chicken 3–4 minutes per side, until golden; lift it out.
3. In the same pan cook the onions from the marinade over medium-low heat for 15 minutes, stirring, until soft and golden.
4. Pour in the marinade liquid, return the chicken, add the olives and half a glass of water, cover and cook over low heat for 20 minutes, until the chicken is tender and the onion sauce thick.
5. Meanwhile rinse the rice and boil it in salted water for the time on the packet, until tender; drain.
6. Serve the chicken with the onions and sauce over the rice.