Chicken yassa, flavourfull vegetable stew

This dish is a real plunge into sub-Saharan Africa with perfectly cooked chicken leg and these sublime vegetables cooked in a cocotte with aromatic spices and a hint of mustard.

Meals Low Carbs

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(4.5 stars / 179 reviews)

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Portions: 4

150 g chicken thigh

50 g onion, sliced

40 g sweet potato, diced

40 g orange carrot, sliced

30 g courgette, diced

30 g aubergine, diced

1 tbsp hot Dijon mustard

20 g black olives, pitted

20 g yellow pepper, diced

20 g green pepper, diced

1 tbsp sunflower oil

1 piece lime, juiced

1 clove garlic, minced

1 tsp fine salt

0.5 tsp smoked paprika powder

0.5 tsp ground white pepper

1 tsp tamari

20 g leek, sliced

1 tsp sweet chilli sauce

1 tsp thyme

1 piece bay leaf

Prep time: 15 min

Cook time: 20 min

Total: 35 min

Heat 1 tbsp sunflower oil in a large cocotte over medium heat.
Add 150 g chicken thigh and brown on both sides for about 5 minutes.
Add 50 g sliced onion, 20 g sliced leek, and 1 clove minced garlic. Cook until the onion is translucent.
Stir in 40 g diced sweet potato, 40 g sliced carrot, 30 g diced courgette, and 30 g diced aubergine. Cook for 5 minutes.
Add 1 tbsp hot Dijon mustard, 1 tsp tamari, juice of 1 lime, 1 tsp sweet chilli sauce, 1 tsp fine salt, 0.5 tsp smoked paprika powder, 0.5 tsp ground white pepper, 1 tsp thyme, and 1 piece bay leaf. Mix well.
Add 20 g black olives, 20 g diced yellow pepper, and 20 g diced green pepper. Cover and simmer for 10 minutes until vegetables are tender.