Baked Yassa Chicken with Attieke and Caramelized onions

Dec 10 2014

A West African inspired dish featuring steamed cassava flour, baked chicken in a mustard marinade, caramelized onions and tomatow/onion garnish. Oh, and hot sauce! Perfect for a winter night.

Attieke

Attieke, dried
Water

Mix equal amounts dried attieke and water in a bowl. Place in steamer basket lined with clean cloth and steam 10 minutes. Stir, then steam 10 more minutes. Let stand, covered.

Caramelized Onions

1 large onion, chopped
2 tbsp oil
Generous pinch salt
2–4 tbsp water

Heat oil in skillet. Add onions and salt. Let cook down about 10 minutes. Add a tablespoon or two of water as needed and cover until onion are soft and golden, stirring every so often, about 45 minutes total.

Tomato Garnish

1 whole tomato, diced
3 green onions, diced
2 tsp red wine vinegar
Pinch salt

Mix all ingredients together and set aside.

Baked Chicken

4 Chicken breasts or 6–8 thighs, skin on or off
Marinade:
2 cloves garlic, crushed
3 tsp mustard
1/2 cup oil
2 tsp grated ginger
Juice of 1/2 lemon
Salt or chicken bouillon

Mix all marinade ingredients together. Smear marinade on chicken and let sit, refrigerated, for 1-2 hours. Bake the chicken, uncovered (skin side up if applicable) at 400 for about 10 min to brown skin. Flip the chicken and bake covered another 20-30 minutes, until juices run clear and temperature is about 165.

Serve chicken on attieke with onions, garnish and hot sauce.

Serves 4–6