Chicken and vegetable Yassa

• 6 chicken pieces (thighs and upper thighs)
• 4 onions
• 2 garlic cloves
• 1 tablespoon of wholegrain mustard
• 2 tablespoons of mustard
• Juice of 3 lemons
• Juice of 1 lime
• 3 tablespoons of vegetable oil
• 2 stock cubes
• 0.5 teaspoon of turmeric
• 0.5 teaspoon of chilli flakes
• 250 g water
• parsley
• salt and pepper

Make cuts in the chicken pieces.

Finely chop the onions and garlic.

Mix the mustards with lemon juice and 2 tbsp of oil. Crumble the stock, add the turmeric and the garlic. Season.

Place the chicken on a large dish and coat the pieces with the onion marinade. Leave to rest for at least 1 hour in the fridge.

Preheat the oven to 220°C.

Take out the chicken pieces, drain them and bake for 40 minutes.

In the pressure cooker, cook the onions in the rest of the oil over a medium-high heat.

Next, add the rest of the sauce along with the water then simmer. Once the sauce has thickened, add the chicken pieces and fry for 10 minutes.

Serve the Chicken Yassa with rice and sprinkle with chopped parsley.