Chicken yassa

• Chicken thigh fillets600 g
• Brown onions600 g
• Lemons2 lemons
• Garlic5 cloves
• Basmati rice300 g
• Vegetable stock cubes1 cube

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Crush the garlic. In a bowl, mix the chicken thighs with the juice of the lemons, the garlic and half a teaspoon of salt. Leave for at least 15 minutes.600 g chicken thigh fillets2 lemons5 cloves garlic
2. Heat 2 tablespoons of oil in a large pan over a medium-high heat. Lift the chicken out of the marinade (keep it) and brown for 3 minutes a side. Set aside.
3. Slice the onions. Cook them slowly in the same pan over a medium-low heat for 15 minutes, until soft and golden. Add the marinade, the crumbled stock cube and 250 ml of water.600 g brown onions1 cube
4. Return the chicken, cover and simmer for 20 minutes, until cooked through. Meanwhile, cook the rice following the pack instructions. Serve the chicken and onions over the rice.300 g basmati rice

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