recipe
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Los Angeles
One-Pan Chicken and Couscous Yassa
Kiano Moju
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$1.00
My NO-RECIPE RECIPE for a deliciously untraditional one-pan chicken yassa with couscous.
You Need
How To
- Salt and pepper both sides of the chicken thighs in a medium mixing bowl.
- Add the Habanero or scotch bonnet, garlic, dijon mustard, and lemon juice, and mix everything together.
- Add the sliced onion to the bowl and mix again until everything is well coated in the sauce. Cover the bowl and allow the yassa mixture to marinate for a few hours in the fridge, or ideally overnight.
- Heat a medium pan on medium heat, and while it heats, separate the chicken thighs from the onions in the yassa mixture. Add a splash of oil to the pan, then add the yassa chicken skin-side down. Cook until the skin is golden brown, then remove the chicken from the pan – it doesn’t need to be fully cooked.
- Add the onions to the pan and allow them to sweat for a few minutes. Once they are soft and translucent, add the couscous, stock, chicken thighs, olives, and bay leaf into the pan.
- Cover with a lid and let the mixture simmer on medium-low heat for about 14 minutes, or until the couscous is tender and the chicken is cooked.
- Season with salt and pepper to taste before serving.