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Mali – Poulet Yassa recipe

Mali – Poulet Yassa recipe

We're at “M” in our Around the World for £4 or less quest. This started out as a bit of fun “Let's find a recipe from every nation from A to Z with regional options for letters which don't have nations represented. “ You can see all the recipes we've tried so far here (Sorry they are not in Alphabetical order any more!)
 
So Poulet Yassa. It's a citrus Chicken dish which we served on a bed of fragrant rice.
 
Ingredients:-
 
1 small Chicken
1 large Onion, sliced
3 Chilli Peppers, minced
1 tbsp Dijon Mustard
½ the juice of a Lemon and a Lime
Cider Vinegar
Vegetables of choice sliced
Oil 
Salt & Pepper
 
Method:-
 
(1) Spatchcock the Chicken – (Details here) and marinade in all the ingredients except the sliced Onion for at least 4 hours.
(2) Cook the Chicken in the oven at 180c for 30 to 40 minutes until the thickest parts run clear which you pierce them.
(3) In a pan using the cooked marinade and mean juices fry the Onion for 10 minutes.
(4) Add your vegetables. We used Carrots cut into batons, sliced Red Pepper, sliced Mushrooms and Peas.
(5) Simmer until the vegetables are tender, but not too soft.
(6) Cut the Chicken into large pieces removing all the bones and add to the pan, stirring until heated through.
 
 

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"F" - Fiji Style Spicy Chicken Chopsuey recipe

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Category: Recipes
Fiji Style Spicy Chicken Chopsuey recipe
 
We had (Yet again!) ½ a cooked Chicken spare! Even a very small Chicken goes a long way.
 
So round the World for £4 or less took us to Fiji last night!
 
Ingredients:-
 
500g Cooked Chicken, cubed
1 clove of Garlic, minced
1 Red Chilli,  Sliced
1 Onion, finely Sliced 
1 Carrot, sliced
1 Red Bell Pepper, slices
Cabbage, shredded
Oil to fry
Oyster Sauce
Lemon
1 Inch of fresh Ginger, grated
1 tbsp (Gluten Free) Soy Sauce
1 tbsp (Gluten Free) Worcestershire Sauce
Salt & Pepper to season
 
Method:-
 
Marinade the Chicken with the Ginger, Garlic, Oyster Sauce, Soy Sauce and Worcestershire Sauce for 30 minutes.
Fry ½ of the Onions and ½ of the Bell Pepper ans sauté for a minute.
Add the Chicken.
Add Salt & Pepper and sauté for a further 5 minutes.
Add the remaining Peppers, Onions and Carrots and after 5 minutes add the remaining sauce.
Sauté for another minute.
Add the Cabbage and stir well, turning up the heat slightly.
Cover and lower the heat to steam for 2 minutes.
 
We served ours on a bed of Rice Noodles with Onion Bhajis

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