Yassa Poulet (Chicken Yassa)

Ingredients:

1 chicken, quartered
4 large onions, chopped
1 tsp thyme
1 tsp mustard powder
1 tsp freshly-ground black pepper
juice of 4 limes
salt, to taste
1 Maggi cube
6 tbsp olive oil
3 Scotch bonnet chillies (whole)

Method:

Combine the chicken pieces and half an onion in a bowl. Season with the thyme, mustard, black pepper and lime juice. Mix thoroughly, cover and set aside to marinate for at least 2 hours. Remove the chicken pieces from the marinade and place in a roasting tine (strain and reserve the marinade liquid). Place the meat in an oven pre-heated to 190°C and brown for 10 minutes. Remove from the oven and set aside.

Heat the oil in a large heat-proof pot over high heat. Add the remaining onions and cook for about 10 minutes, or until browned then add the Maggi cube, the reserved marinade liquid along with the chillies. Reduce to a simmer, cover and cook for 10 minutes then add the chicken and cook for 40 minutes over a low flame until the chicken is cooked through (top-up the liquid levels with water as necessary).

Serve hot on a bed of rice.

For a more substantial dish add aubergine, carrots and cabbage to the stew.