West African Chicken Yassa

Recipe by Sarah_Jayne
READY IN: 1hr 25mins




  • Place the chicken in a bowl and squeeze in the juice of 1½ lemons.
  • Add the garlic and chilli.
  • Mix to coat the chicken well and leave to marinate in the refrigerator for at least 1 hour.
  • Preheat a hot barbecue, grill, griddle or dry frying pan.
  • Remove the chicken from the marinade and brush it with oil.
  • Place the chicken, skin-side towards the heat, on the barbecue, under the grill, on the griddle or in the pan, and cook for about 4-5 minutes on each side, until well colored and cooked through, but be careful not to let it dry out.
  • While the chicken cooks, cut the onions into medium-thin slices.
  • Heat a few drops of oil in a deep frying pan and fry the onions with the thyme for about 5-8 minutes until nice and brown, allowing their sweetness to come out.
  • Remove the onions from the pan and set aside on a warm plate.
  • Pour the juice of 1 lemon and the chicken stock into the pan, bring to the boil and season with salt and pepper to taste.
  • Allow it to reduce slightly, stirring and scraping the bottom of the pan to get up all the taste.
  • Arrange the chicken on a plate, top with the onions and pour the lemon sauce over it.
  • Garnish with the remaining lemon half and serve.