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Ingredients:

2kg drumsticks

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For the marinade:

8 cloves garlic, grated

3 large onions, thinly sliced

Juice of 2 lemons

1.5 tbsp Dijon mustard

1.5 tbsp chicken stock powder

500ml water

1.5 tsp black pepper

3 tsp peri-peri seasoning

2 tbsp mixed herbs (thyme, basil, oregano) or herbes de Provence, sprinkle extra on top of the chicken

4 tbsp olive oil

1 habanero pepper or chili

2.5 tbsp apple cider vinegar

3 tbsp salt

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For simmering:

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1 lemon sliced thinly

2 bay leaves

2 tsp salt

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For the onions:

50g unsalted butter

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For the Rice:

2 cups rice, rinsed

2.25 cups water

A bit of olive oil

Salt to taste

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For the folio pilaf (rice):350ml of Chicken Yassa stock

200ml water

2 tsp smoked paprika

2 sprig of fresh Rosemary one teaspoon of dried Rosemary 

2 Bayleaf 

2 cups of rice

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For garnish:

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Chili powder

Gherkins, sliced (optional)

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Instructions

1. Prepare the chicken marinade by combining bouillon powder, black pepper, mixed herbs, peri peri seasoning, salt in a large bowl. Grate the garlic and add juice from 2 lemons, apple cider vinegar, Dijon mustard, olive oil and water.

2. Slice 1 lemon into ½ inch thick circles.

3. Do a slice on each of the drumsticks for the marinade. Add the chicken pieces into the marinade, mix thoroughly to coat all the chicken, and let it marinate for at least 30 minutes (ideally 1 hour or overnight for deeper flavour).

4. Prepare two pans heating on low-medium heat with oil.

5. Brown the chicken in 2 batches by heating a few tbsp olive oil in 2 large pans, around 4-5 pieces at a time. Keep adding more oil if the pan starts to stick to the chicken. If the pan turns black, pour 2-3 tbsp of the chicken marinade and scrape the pan with a non stick utensil. If the chicken is browning too quickly, lower the heat and add more marinade. Avoid moving the chicken excessively. the chicken should be a golden brown on two sides. Cook for about 4-6 minutes per side.

6. Keep scraping any burnt fond (black) and discarding. We want to keep the browned fond in the pan when deglazing to add to the onions.

7. Use a slotted spoon for the onions. Cook the onions by heating olive oil in a large pan over low heat. Drain the onions from the marinade and add them to the pan. Add the butter. Cook until they become soft and lightly caramelised, stirring occasionally. They do not need to be fully caramelised just golden. Again, if they start to burn too quickly add more oil and marinade. Continue scraping.

8. In a wide pot, combine the browned chicken to the pan with the caramelised onions and marinade. Add an extra ¼ cup of water to keep the chicken from drying out. Add the bay leaves and 2 tsp salt. Cover the pot or Dutch oven, and let it simmer on low heat for about 35-50 minutes, or until the chicken is falling off the bone. Stir occasionally and deglaze the pot with a splash of water if the bottom of the pot starts to stick/burn.

9. Meanwhile, wash the rice and add 350ml of the soup liquid and 150 ml of water for 24 mins in instant pot (manual mode). Do a steam release when complete for 10 mins, then open the instant pot lid to fluff the rice. Put into a separate container.

10. Add final touches by adjusting seasoning of the chicken with more salt, chili powder, or spices to taste. For extra flavour, garnish with sliced gherkins if desired.

11. Serve by plating the rice with a generous serving of chicken yassa on top. Enjoy the rich, tangy, and savoury flavours inspired by Senegalese cuisine!

Pro Tip: The longer you marinate the chicken, the more robust the flavours will be. Perfect for meal prep or impressing guests with minimal effort!