Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Marinade
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Marinate · About 120 min
- Mix 900 g chicken thighs, 600 g onions, sliced, 100 ml lemon juice, 40 g Dijon mustard, 20 g garlic, grated, 1 tsp salt; refrigerate 2 hours.
Brown · About 15 min
- Lift chicken from marinade, pat dry and brown in oil from 40 ml neutral oil, 250 ml water 8 minutes; remove. Cook drained onions 15 minutes.
Braise · About 30 min
- Add remaining marinade, water and chicken. Simmer covered 30 minutes until chicken reaches 74°C / 165°F.
Check: Look for this result: chicken reaches 74°C / 165°F.
Tips
- Cook the onions until soft and lightly golden before braising.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use lime juice instead of part of the lemon juice.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Chicken Yassa one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Chicken Yassa?
Cook the onions until soft and lightly golden before braising.
What can I substitute in Chicken Yassa?
Use lime juice instead of part of the lemon juice.
Can I prepare Chicken Yassa ahead?
Prepare the measured ingredients for Chicken Yassa one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
