Chicken yassa recipe
- Cuisine: African
This advertisement is directed at adults. James Squire encourages the responsible consumption of alcohol.
Ingredients1kg chicken breasts
1 tbsp coarsely ground fresh black pepper
6 green chillies, chopped
1 cup lemon juice
3 cloves of garlic
2 large onions sliced
1 tsp chilli flakes
100ml vegetable oil
12 bamboo skewers, soaked in water
PreparationSlice the chicken into 2cm strips lengthways.
Place all the ingredients in a large non-reactive bowl, except the oil, with the chicken. Cover and refrigerate for at least 4 hours to marinate, preferably overnight.
The next day, remove from fridge and skewer each strip onto the bamboo skewers.
Remove the chicken pieces, wipe dry, and thread onto the skewers. Set aside.
Heat the oil in a large pot over medium heat. Remove the onions from the marinade and add them to the pot. Sauté for 8-10 minutes or until soft and brown. Add the remaining marinade and reduced by half.
Lightly brush the skewers with oil and grill over charcoal, if possible.
Serve with the marinade as a dipping sauce.
Beer match The Chancer Golden Ale.
Featured Food & Recipes
Putting together a cheese plate
When compiling a cheese plate try to think of a combination of flavours as well as textures (sharp, pungent, crumbly, soft). This creates contrast as well as providing variety for your guests. Consider sweet additions such as cut apples, muscatels or honey.
A French stew of meat, poultry or fish. The term is also used to describe a sauce.