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FONIO chicken yassa
1hr MAX
A Ghanaian twist on the Senegalese classic, served over fonio instead of rice.
SERVES 4
INGREDIENTS
1 cup dry fonio (cooked with 2 cups water)
500g chicken thighs or breast, cut into pieces
2 onions, thinly sliced
1 lemon (juiced)
2 tbsp vinegar
1 tsp mustard
3 garlic cloves, minced
1 chili pepper (optional)
Salt and pepper to taste
2 tbsp oil
PREPERATION
1.
In a bowl, marinate chicken with lemon juice, vinegar, garlic, mustard, salt, and pepper. Let sit for 30 minutes.
2.
Heat oil in a pan. Sear chicken until browned, then set aside.
3.
In the same pan, sauté onions until soft and golden. Add chili if using.
4.
Return chicken to the pan, add a splash of water, and simmer covered for 15–20 minutes.
5.
Fluff the cooked fonio and serve with chicken yassa and the caramelized onion sauce spooned over.
you're
done !
fonio salad
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