Orange yassa
🍊 Chicken and soft onions in an orange, lemon and mustard sauce.
Ingredients
- 4 bone-in skin-on chicken thighs, about 1 kg total
- 600 g sliced onions
- 250 ml no-added-sugar orange juice: 100 ml marinade and 150 ml sauce
- 20 ml lemon juice
- 20 g mustard
- 3 chopped garlic cloves
- 20 ml neutral oil
- 200 ml potable water initially, adjusted
- 1 bay leaf
- ½ teaspoon salt and pepper, adjusted
Preparation
Prepare aromatics and reserve clean 150 ml orange juice for sauce. Without tap-rinsing raw chicken, coat with garlic, mustard, lemon and 100 ml orange in raw-only bowl. Cover and refrigerate 30 minutes.
Remove chicken, keeping marinade refrigerated for later cooking. Brown chicken in oil about 10 minutes, turning; transfer to intermediate plate, not considered cooked.
Soften onions in same pot about 15 minutes over medium-low heat, stirring. Add spoonful water if dry without burning juices.
Return chicken with all marinade, reserved 150 ml orange, 200 ml water and bay. Bring all to boil, then reduce to simmer.
Cook partly covered about 35 minutes, turning/basting, until at least 74°C in thickest areas away from bone. Extend if needed; add hot water if sauce reduces too far.
Remove bay, taste fully cooked sauce then adjust salt/pepper. Keep soft onion sauce loose; reduce gently if runny without burning sugars.
Serve one piece and quarter of onions/sauce each with clean tools. Optional rice/sides separately prepared and excluded.