Senegalese-Inspired Poulet Yassa & Steamed Rice

Peel and slice the brown onion[s]

Add the sliced onion to a bowl with the chicken thighs, thyme, white wine vinegar and the juice of the lemon[s]

Give everything a good mix up, then leave in the fridge for at least 30 minutes (stirring regularly) to marinate

Tip: If you can, marinate overnight for maximum flavour!

Meanwhile, preheat the grill to medium-high

Boil a kettle

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and slice

Peel and finely chop (or grate) the ginger

Peel and finely chop (or grate) the garlic

Meanwhile, heat a wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the marinated onion (remove the chicken thighs and set aside for later!) with the bay leaves, sliced yellow pepper[s] and a generous pinch of salt and sugar and cook for 10-12 min or until golden brown and caramelised

Whilst the veg is caramelising, drizzle a baking tray with vegetable oil

Pat the marinated chicken thighs dry and season generously on both sides with salt

Add to the baking tray, skin side up, drizzle with vegetable oil and grill for 5-6 min or until the skin is golden brown then remove from the oven (you'll finish cooking these in the pan later!)

Meanwhile, add the basmati rice and 250ml [500ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Chop the parsley roughly, including the stalks, and set aside for later

Once the onions have caramelised, add the chopped ginger and garlic and cook for a further 1 min or until fragrant

Once fragrant, add the Dijon mustard with 1/2 [1] Kallo chicken stock cube, dried chilli flakes (can't handle the heat? Go easy!) and 150ml [250ml] boiled water and bring to the boil

Once boiling, reduce the heat to low then add the browned chicken thighs into the pan (skin side up) and cook for a further 8-10 min or until cooked through (no pink meat!) – this is your poulet yassa