Saffron Lemon Mustard Chicken — Lemon Mustard Onion Chicken - Yassa Provencal
Senegal's yassa lemon-mustard onion-braised chicken simmered in a Provencal broth scented with saffron, fennel, and orange peel, served with crusty toasted baguette to soak up the gold-tinted sauce.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut chicken thighs into 4cm chunks. Thinly slice onions into half-moons. Mince garlic. Zest and juice 2 lemons and both oranges, keeping zests separate from juice. Slice remaining 2 lemons into wheels. Slit scotch bonnets without breaking them open. Dice tomatoes. Crumble saffron into 4 tbsp hot water and rest 5 minutes to bloom. Toast fennel seed in a dry pan 90 seconds and crush coarsely.
Build 1
Toss chicken with Dijon, lemon juice, half the garlic, salt, and pepper in a bowl. Rest at room temperature 10 minutes.
Sear
Heat 4 tbsp olive oil in a large heavy lidded pan over medium-high 90 seconds. Lift chicken from marinade reserving the liquid, and sear 5 minutes turning once, until both sides are deep gold. Lift chicken to a plate.
Build 2
Reduce heat to medium. Add onions to the same pan and cook 10 minutes stirring often, until they collapse and turn deep amber. Stir in remaining garlic, fennel, orange zest, and tomato 90 seconds until fragrant.
Simmer
Pour in white wine and reserved marinade. Scrape the pan base clean. Add chicken stock, saffron with its water, bay leaves, scotch bonnets, and lemon wheels. Return chicken to the pan. Reduce to low, cover, and simmer 20 minutes until chicken is tender and the broth turns deep gold.
Plate
Lift scotch bonnets out. Adjust salt off the heat. Slice baguette and toast under a hot broiler 60 seconds per side until edges char. Ladle chicken and onion broth into wide shallow bowls, scatter parsley, drizzle in remaining lemon and orange juice, and lay toasted baguette alongside for dipping.
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