Yassa roasted chicken
Lemon, olives and garlic are a holy trinity in the food world, as demonstrated perfectly by this classic, spicy West African chicken dish.
- CourseMain meal
- Prepare10 mins
- Cook1 hr 10 mins
- Total time1 hr 20 mins
- 2 tbsp olive oil
- 4 chicken legs
- 2 onions, sliced
- 4 clove/s garlic, crushed
- 1 Thai chilli, finely chopped
- 130g pack pitted green olives
- 2 unwaxed lemons, sliced
- Steamed Tenderstem broccoli, to serve (optional)
Preheat the oven to 200ºC, gas mark 6. Put the oil in a flameproof shallow casserole dish or ovenproof sauté pan. Season the chicken legs, then add to the pan and brown for 15 minutes.
Transfer the chicken to a plate and fry the onions in the residual oil for 10-15 minutes until golden. Add the garlic and chilli; cook for a further 2 minutes.
Put the chicken back in the pan with the olives and lemon slices. Cover and transfer to the oven. Cook for 25-35 minutes until the chicken is cooked through, the juices run clear and no pink meat remains. Serve with the jollof and broccoli, if liked.
Typical values per serving when made using specific products in recipe