• 1kg chicken legs
  • 6 brown onions
  • 3 tbsps Dijon mustard
  • 1 lemon
  • 25g pitted green olives to garnish
  • 1 tsp rock salt
  • 2 tsp black pepper
  • 2 cloves of garlic
  • 2 tbsp dried parsley
  • 2 tbsp olive oil
  • 200 ml chicken stock


  1. 1

    Season the chicken with 1/2tsp salt, 1tsp black pepper, 1tsp dried parsley and 1tbsp of Dijon mustard. Cover and allow to marinate for 15 minute

  2. 2

    After 15 minutes place the chicken pieces on a baking tray and bake at 180 degrees for 20 minutes until the skin is lovely and golden brown

  3. 3

    Peel and Finley slice the onions and place in a mixing bowl

  4. 4

    To the sliced onions add 3tbsp of Dijon mustard, 2 cloves of crushed garlic, and the juice of 1 squeezed lemon. Mix thoroughly and set aside for 10 minute

  5. 5

    After 10 minutes add 2 tablespoons of olive oil to a heated pan. Drain the onions from the marinade (you will need the marinade later) and begin to brown the onions

  6. 6

    Once the onions turn golden brown add 1/2tsp salt, 1tsp black pepper 2 dried bay leaves and 1tsp of dried parsley, as well as the marinade that you took the onions from and stir

  7. 7

    Lastly you want to remove the browned chicken from the oven and add it to the onions followed by 200ml of chicken stock then garnish with the green olives and allow to simmer for 10 minutes

  8. 8

    We served our chicken Yassa with brown rice and a side of salad. Enjoy!

Nutritional Details

Each serving provides
  • Energy 1758kj 420kcal 21%
  • Fat 28.0g 40%
  • Saturates 6.8g 34%
  • Sugars 5.3g 6%
  • Salt 1.9g 32%

% of the Reference Intakes

Typical values per 100g: Energy 574kj/137kcal

Each serving provides

7.4g carbohydrate 2.5g fibre 33.0g protein

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