Lemon Chicken Yassa & Rice

• Chicken thigh(700 g)
• Steamed Rice(280 g)
• Onion(3)
• Garlic(3 cloves)
• Lemon(2)
• Dijon Mustard(1 tbsp)
• Black Olives(80 g)optional
• Rapeseed Oil(2 tbsp)
• Chicken Broth(240 ml)
• Bay leaf(1)
• Black pepper(1 tsp)
• Salt(1½ tsp)
• Flat Leaf Parsley(15 g)

Method

1. 1

   Slice the {Chicken thigh} into bite-size pieces. Thinly slice the {Onion}, mince the {Garlic}, juice both {Lemon}, and roughly chop the {Fresh parsley}.

   ~12 min

2. 2

   Cook the {White rice} in a saucepan with 560ml water and {Salt}. Bring to a boil, cover, and cook until tender.

   ~15 min

3. 3

   Meanwhile, heat the {Vegetable oil} in a large deep frying pan over medium-high heat. Add the {Chicken thigh}, season with half the {Black pepper}, and cook until lightly golden at the edges.

   ~6 min

4. 4

   Add the {Onion}, {Garlic}, {Bay leaf}, and remaining {Black pepper}. Cook, stirring often, until the onions are very soft and lightly golden. Stir in the {Dijon Mustard}, {Chicken Stock}, lemon juice from the {Lemon}, and the {Green Olives}.

   ~7 min

5. 5

   Lower the heat and simmer until the sauce reduces and the chicken is cooked through, then remove the {Bay leaf}. Fluff the rice and spoon it into bowls. Top with the chicken and onion mixture, then scatter over the {Fresh parsley}.

   ~15 min