Good evening, Raffies!
Today we went to the national park of De Loonse en Drunense Duinen, 35 km away from here. We were crazy enough to go by bike, which was fun, but now we are exhausted and sunburnt (only me). I am planning on writing a post about the experience,not promising anything, though.
Anyways, today we are going to Mali and making a new version of an old friend: Poulet yassa with fufu.
By now, I have become fairly good at making fufu.
As for the chicken, instead of using thighs, like the recipe suggested, I went for chicken breast.
Here it goes:
1 chicken breast
4 onions, sliced
2 tbsp oil
2 tbsp vinegar
1 tbsp Dijon mustard
1 lemon, juice
1 bouillon cube
Start by frying the chicken until it is golden brown. In the meantime, make a marinade with vinegar, mustard, pepper and the lemon juice. Mix in the onions and leave for approximately 10-15 minutes.
Set aside the chicken. Fry the onions in the oil. Add the marinade and the chili.
After a couple of minutes, add some water and the bouillon cube. Cook on low fire for about 15 minutes. If the water evaporates, add some more to prevent the onions from sticking to the pan.
Now add the chicken and cook for another 5 minutes.
Serve with fufu.
As not of a big fan of onions myself, I must say that I really enjoy this dish. There is something in the flavour of the sauce that makes it so delicious.