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Baked yassa

Baked Yassa Chicken with Attieke and Caramelized onions

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

Published on Dec 10 2014

Last Updated on Oct 11 2021

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