YASSA AU POULET

 




  • 4 chicken thighs
  • 2 lemons or 4 limes
  • 4 medium onions
  • salt – pepper – chilli
  • Provence herbs
  • laurel
Marinate the chicken the day before in the lemon juice, as well as the onions cut into strips.
Season with salt and pepper, add the herbs
Provence and laurel.
Grill the chicken in a sauté pan. 
Remove and return  the onions, brown them well.
Add the grilled chicken and cover with the marinade juice.
Adjust seasoning.
Serve with fragrant white rice.


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