Gluten-Free Chicken Yassa with Cauliflower Rice
A lighter, gluten-free take on the classic Senegalese Chicken Yassa, using cauliflower rice instead of traditional rice. The chicken is marinated in a tangy lemon-onion sauce and then caramelized for a rich, flavorful dish.
Ingredients
- about 680 g Chicken thighs
- 4 cups Cauliflower rice
- 2 large Yellow onions
- 1/2 cup Lemon juice
- 2 tbsp Dijon mustard
- 3 tbsp Olive oil
- 4 cloves Garlic
- 2 Bay leaves
- 1/2 cup Chicken broth
- 1 tsp Salt
- 1/2 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Trim any excess fat from the about 680 g chicken thighs. Mince the 4 cloves of garlic. In a large bowl, combine the trimmed about 680 g chicken thighs, 1/2 cup lemon juice, 2 tablespoons Dijon mustard, minced 4 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to coat all chicken pieces, then cover the bowl and refrigerate to marinate for at least 30 minutes.
- 2Slice the 2 large yellow onions into thin rings, about 0.3175 cm (0.3 cm) thick. Heat 3 tablespoons of olive oil in a 30.48 cm (30 cm) skillet or a large heavy-bottomed pot over medium-high heat (approximately 190.6°C / 190°C). Add the sliced 2 large yellow onions and cook, stirring occasionally, until they are softened and deeply caramelized, which will take about 15-20 minutes.
- 3Remove the marinated chicken thighs from the bowl, reserving any remaining marinade. Increase the heat under the skillet to high (approximately 204.4°C / 200°C). Add the chicken thighs to the skillet in a single layer, working in batches if necessary to avoid overcrowding, and sear for 3-4 minutes per side until deeply browned on all sides.
- 4Return all browned chicken thighs to the skillet. Pour in the reserved marinade and the 1/2 cup chicken broth, then add the 2 bay leaves. Bring the liquid to a gentle simmer over medium-high heat (approximately 191°C / 190°C), then reduce the heat to low (approximately 94°C / 95°C), cover the skillet, and cook for 20-25 minutes, or until the chicken is very tender and reaches an internal temperature of 79°C when measured with a meat thermometer.
- 5While the chicken simmers, prepare the 4 cups of cauliflower rice: Place the 4 cups of cauliflower rice in a microwave-safe bowl with 2 tablespoons of water, cover with a microwave-safe lid or plastic wrap (leaving a small vent), and microwave on high for 5-7 minutes, or until tender. Alternatively, steam the 4 cups of cauliflower rice in a steamer basket over boiling water for 5-7 minutes, until tender.
- 6Carefully remove the 2 bay leaves from the chicken yassa. Serve the chicken yassa immediately over the cooked 4 cups of cauliflower rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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