dairy-free · Dinner
Saffron Lemon Mustard Chicken
Lemon Mustard Onion Chicken · Yassa Provencal
Senegal's yassa lemon-mustard onion-braised chicken simmered in a Provencal broth scented with saffron, fennel, and orange peel, served with crusty toasted baguette to soak up the gold-tinted sauce.
$$
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
720Calories
52gProtein
28gFat
58gCarbs
16gSugar
6gFiber
980mgSodium
160mgChol
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Instructions
1
Prep
Cut chicken thighs into 4cm chunks. Thinly slice onions into half-moons. Mince garlic. Zest and juice 2 lemons and both oranges, keeping zests separate from juice. Slice remaining 2 lemons into wheels. Slit scotch bonnets without breaking them open. Dice tomatoes. Crumble saffron into 4 tbsp hot water and rest 5 minutes to bloom. Toast fennel seed in a dry pan 90 seconds and crush coarsely.
2
Build 1
Toss chicken with Dijon, lemon juice, half the garlic, salt, and pepper in a bowl. Rest at room temperature 10 minutes.
3
Sear
Heat 4 tbsp olive oil in a large heavy lidded pan over medium-high 2 minutes. Lift chicken from marinade reserving the liquid, and sear 5 minutes turning once, until both sides are deep gold. Lift chicken to a plate.
4
Build 2
Reduce heat to medium. Add onions to the same pan and cook 10 minutes stirring often, until they collapse and turn deep amber. Stir in remaining garlic, fennel, orange zest, and tomatoes 90 seconds until fragrant.
5
Simmer
Pour in white wine and reserved marinade. Scrape the pan base clean. Add chicken stock, saffron with its water, bay leaves, scotch bonnets, and lemon wheels. Return chicken to the pan. Reduce to low, cover, and simmer 20 minutes until chicken is tender and the broth turns deep gold.
6
Plate
Lift scotch bonnets out. Adjust salt off the heat. Slice baguette and toast under a hot broiler 60 seconds per side until edges char. Ladle chicken and onion broth into wide shallow bowls, scatter parsley, drizzle in remaining lemon and orange juice, and lay toasted baguette alongside for dipping.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless skinless chicken thigh
- 4 large yellow onions
- 8 garlic cloves
- 4 tbsp Dijon mustard
- 4 fresh lemons
- 2 fresh oranges
- 2 fresh scotch bonnet chili
- 2 dried bay leaves
- 0.5 tsp saffron threads
- 2 tsp fennel seed
- 2 ripe Roma tomatoes
- 1 tsp kosher salt
- 0.5 tsp ground black pepper
- 4 tbsp olive oil
- 240ml (1 cup) dry white wine
- 400ml (1 2/3 cups) chicken stock
- 1 fresh baguette
- 10g (small handful) flat-leaf parsley