Chicken stew

Yassa au poulet

500g chicken meat
1 onion
2 garlic cloves
1 tablespoon mustard
1 tablespoon lemon juice
1 teaspoon chili
1/2 tablespoon tomato puree
250-300 ml chicken broth

For the rice:
1 tea cup rice
1 bay leaf
¼ teaspoon nutmeg
2 tablespoons olive oil

1 tea cup = 250 ml

Cut the onion and garlic into small cubes. Cut the chicken meat into pieces that are 2-3 cm big. Boil the rice together with the bay leaf, a little salt, nutmeg and the olive oil. The proportion of the rice and water should be 1:2 or if you are using a rice cooker – 1:1 ½. Cook without stirring for about 15 minutes over low heat.
Fry the chicken meat in olive oil and season them with salt and black pepper in a deep pan. When the onion softens a bit add the lemon juice, mustard, tomato puree, the chili and the broth. Boil over low heat and stir occasionally. When the sauce evaporates remove from the heat and serve with rice.

Yassa au poulet