Yassa Chicken 2.0 (Festive version)

Ingredients

• 4 pieces Chicken thighs (Skin and bone retained, can be replaced by drumsticks or chicken breasts)
• 5 pieces Bird's eye chilies (Adjust according to desired spiciness)
• 0.5 teaspoon Black peppercorns (Freshly ground in the mortar)
• 0.5 teaspoon Ground cumin
• 4 pieces Cloves
• 10 cloves Garlic (Peel, 4 for the spice paste, 6 for the second paste)
• To taste Salt
• 1 tablespoon Mustard (Optional, adds a hint of acidity)
• 6 pieces Lime (Juice only, pulp recovered in the bowl)
• 2 leaves Dried bay leaves
• 0.5 piece Green bell pepper (Coarsely chopped)
• 2 stalks Green onion (scallion) (Optional, coarsely chopped)
• 6 pieces Yellow onions (Sliced into not too thin rounds)
• 2 tablespoons Vegetable oil (To sweat the onions in the sauce)
• 2 pieces Whole chilies (Added to the sauce then removed before serving)
• 100 g Pitted green olives (A large handful, added at the end of cooking)
• 200 ml Water (To deglaze the pot)
• 300 g White rice (Nyan Catane, cooked in salted water)
• 8 pieces Cherry tomatoes (For garnish, optional)
• 0.5 piece Cucumber (Sliced, optional)
• 0.5 piece Additional green bell pepper (Sliced for garnish)
• 80 g Sweet corn kernels (Optional, for the side salad)

Instructions

1. Prepare the basic spice paste

   In the mortar, grind the bird's eye chilies, black pepper, cumin and the 4 cloves until a fine powder is obtained.

   Time: PT5M

2. Add garlic to the paste

   Add the 4 garlic cloves to the mortar and grind again until a homogeneous paste is obtained. Lightly salt.

   Time: PT3M

3. Stuff the chicken thighs

   Make a small incision in each thigh, widen the cavity with your finger and insert the spice paste. Repeat on the top of each thigh.

   Time: PT5M

4. Prepare the lemony marination paste

   In the mortar, grind again a few cloves, one bird's eye chili and black pepper. Add the remaining 6 garlic cloves, the half green bell pepper, the green onion, the 2 bay leaves, the mustard and the juice of the 6 limes. Mix well.

   Time: PT10M

5. Coat the chicken with the marination

   Pour the marination paste over the stuffed thighs and massage so each piece is well covered.

   Time: PT5M

6. Add the onions and start the marination

   Thinly slice 6 onions into thick rounds, add them to the bowl with the chicken, mix and let marinate in the refrigerator for at least 1 hour.

   Time: PT5M

7. Initial cooking in the pot

   Heat the pot over low heat, place the thighs with all the marination juice, cook 10 minutes on one side then turn and cook 10 minutes on the other side.

   Time: PT20M

   Temperature: Low heat (~150°C)

8. Finish on the barbecue (or oven)

   Transfer the thighs to the barbecue or under the oven grill at 200°C for 10 minutes on each side to impart a charred flavor.

   Time: PT20M

   Temperature: 200°C

9. Reserve the chicken and collect the juices

   Remove the cooked thighs, keep them in a warm dish. Preserve the cooking liquid and the marination in the pot.

   Time: PT2M

10. Prepare the yassa sauce

    In the same pot, add 2 tablespoons of oil, sweat the remaining onion rounds for 5 minutes, add the 2 whole chilies, the chicken cooking juice, the marination liquid and 200 ml of water. Simmer for 15 minutes over medium heat.

    Time: PT15M

    Temperature: Medium heat (~180°C)

11. Adjust the seasoning

    Taste the sauce, adjust salt, pepper or a splash of lemon if needed. Remove the whole chilies.

    Time: PT2M

12. Reincorporate the chicken

    Return the thighs to the sauce, let heat for 5 minutes so the flavors meld.

    Time: PT5M

13. Add the olives

    Stir in a handful of pitted green olives, mix quickly.

    Time: PT1M

14. Plating and serving

    Serve the hot yassa accompanied by cooked white rice. Garnish with cherry tomatoes, cucumber, green bell pepper and sweet corn seasoned with a teaspoon of mustard, vinegar, salt, pepper and oil.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken thighs: Chicken drumsticks, Chicken breasts
• Instead of Bird's eye chilies: Cayenne pepper, Fresh red chili
• Instead of Black peppercorns: Ground black pepper
• Instead of Ground cumin: Cumin seeds
• Instead of Cloves: Ground cloves (1/8 tsp)
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Mustard: Dijon mustard, Mild mustard
• Instead of Lime: Lemon juice
• Instead of Dried bay leaves: Fresh bay leaf (1 leaf)
• Instead of Green bell pepper: Red bell pepper, Yellow bell pepper
• Instead of Green onion (scallion): Shallot
• Instead of Yellow onions: Shallots
• Instead of Vegetable oil: Peanut oil, Olive oil
• Instead of Whole chilies: Dried red chili
• Instead of Pitted green olives: Black olives
• Instead of White rice: Basmati rice, Brown rice
• Instead of Cherry tomatoes: Diced tomatoes
• Instead of Cucumber: Zucchini
• Instead of Additional green bell pepper: Red bell pepper
• Instead of Sweet corn kernels: Canned corn

Equipment Needed

• Mortar and pestle
• Chef's knife
• Cutting board
• Mixing bowl
• Pot or Dutch oven
• Barbecue or grill (optional)
• Kitchen tongs (optional)
• Wooden spoon
• Colander (optional)

Critical Steps — Do Not Skip

• Stuff the thighs with the spice paste
• Marinate the chicken for at least 1 hour
• Initial low‑heat cooking then finish on the barbecue for ember flavor
• Preserve the cooking juices for the sauce

Chef Tips from the Video

• Use a granite mortar for better aroma release.
• If you don't have a barbecue, use the oven grill and finish with a broil for 2‑3 minutes.
• Lightly sprinkle chopped fresh cilantro just before serving for a touch of freshness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 to 4 days.

Freezer: Chicken and sauce freeze separately up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for an even more pronounced flavor.
• Prepare the sauce the day before and gently reheat before serving.
• Cook the rice ahead of time and steam it to reheat.