Poulet Yassa | Jamie Oliver recipes

Ingredients

• 1kg chicken legs and thighs, bone in and skin on
• 1 tsp fine sea salt
• 3 tbsp rapeseed, peanut or neutral vegetable oil, plus more for brushing
• FOR THE MARINADE
• 1 medium brown onion, peeled and roughly chopped
• 4 garlic cloves, peeled
• Handful of fresh flat-leaf parsley
• 1 tsp cayenne pepper
• Zest and juice of 1 lemon
• 2 tsp Dijon mustard
• FOR THE SAUCE
• 3 tbsp rapeseed, peanut or vegetable oil
• 3 medium brown onions, peeled, halved and sliced (just under 1cm thick)
• 1 red Romano or bell pepper, deseeded and sliced (just under 1cm thick)
• 2 garlic cloves, peeled and grated
• Juice of 4 limes or 2 lemons, or a combination of both
• 2 tbsp Dijon mustard
• 300ml chicken stock
• 6 sprigs of thyme or 1 tsp dried
• 1 bay leaf
• 1 scotch bonnet pepper, pierced and left whole
• ½ tsp fine sea salt
• ½ tsp freshly ground black pepper
• TO SERVE
• Honey, if needed
• Handful of parsley, leaves plucked