Yassa Saveur Pesto by @niangcook

≈ 1h

4 servings

🍗

4

Chicken thighs

🧅

3

Onions

🌿

30 ml

Pesto

🧄

4 cloves

Garlic

🍋

2

Lemon

🧂

5 ml

Salt

⚫

5 ml

Pepper

🌶️

2.5 ml

Chili pepper

🫒

75 g

Olives

💧

150 ml

Water

🌿

2

Bay leaves

  1. Peel
    • onions

    Peel and thinly slice the 3 onions.

  2. Peel
    • garlic

    Peel and finely chop the 4 cloves of garlic.

  3. Juice
    • lemons

    Juice the 2 lemons into a mixing bowl.

  4. Stir
    • pesto
    • lemons

    Stir 2 tablespoons of pesto into the lemon juice.

  5. Add
    • garlic
    • salt
    • Lemon

    Add the chopped garlic, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1/2 teaspoon of chili pepper to the lemon mixture.

  6. Coat
    • chicken thighs
    • Lemon

    Coat the 4 chicken thighs with the lemon-pesto marinade.

  7. Marinate
    • chicken thighs

    Marinate the chicken thighs for 15 minutes at room temperature.

  8. Heat
    • chicken thighs

    Heat the stovetop over medium-high heat and sear the marinated chicken thighs for 4 minutes per side.

  9. Add
    • onions
    • chicken thighs

    Add the sliced onions and cook them around the chicken for 5 minutes.

  10. Pour
    • water
    • bay leaves

    Pour in 150 ml of water and add the 2 bay leaves.

  11. Add
    • green olives

    Add the green olives and bring the sauce to a gentle simmer.

  12. Simmer
    • chicken thighs
    • onions

    Cover and simmer for 25 minutes, until the chicken is cooked through and the onions are very tender.

  13. Serve
    • bay leaves
    • chicken thighs
    • onions

    Remove the bay leaves and serve the chicken with the onion, olive, and lemon-pesto sauce.

Yassa Saveur Pesto by @niangcook

≈ 1h

4 servings

🍗

4

Chicken thighs

🧅

3

Onions

🌿

30 ml

Pesto

🧄

4 cloves

Garlic

🍋

2

Lemon

🧂

5 ml

Salt

⚫

5 ml

Pepper

🌶️

2.5 ml

Chili pepper

🫒

75 g

Olives

💧

150 ml

Water

🌿

2

Bay leaves

Preparation Steps

  1. Step 1/13

    Peel and thinly slice the 3 onions.

    🧅onions
    🔪chef's knife
    🪵cutting board

  2. Step 2/13

    Peel and finely chop the 4 cloves of garlic.

    🧄garlic
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Juice the 2 lemons into a mixing bowl.

    🍋lemons
    🍋citrus juicer
    🥣mixing bowl

  4. Step 4/13

    Stir 2 tablespoons of pesto into the lemon juice.

    🌿pesto
    🍋lemons
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon

  5. Step 5/13

    Add the chopped garlic, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1/2 teaspoon of chili pepper to the lemon mixture.

    🧄garlic
    🧂salt
    ⚫black pepper
    🌶️chili pepper
    🥣mixing bowl
    🥄measuring spoons
    🥄wooden spoon

  6. Step 6/13

    Coat the 4 chicken thighs with the lemon-pesto marinade.

    🍗chicken thighs
    🥣mixing bowl
    🥢tongs

  7. Step 7/13

    Marinate the chicken thighs for 15 minutes at room temperature.

    🍗chicken thighs
    🥣mixing bowl

  8. Step 8/13

    Heat the stovetop over medium-high heat and sear the marinated chicken thighs for 4 minutes per side.

    🍗chicken thighs
    🥢tongs

  9. Step 9/13

    Add the sliced onions and cook them around the chicken for 5 minutes.

    🧅onions
    🍗chicken thighs
    🥄wooden spoon

  10. Step 10/13

    Pour in 150 ml of water and add the 2 bay leaves.

    💧water
    🌿bay leaves
    🥛measuring jug
    🥄wooden spoon

  11. Step 11/13

    Add the green olives and bring the sauce to a gentle simmer.

    🫒green olives
    🥄wooden spoon

  12. Step 12/13

    Cover and simmer for 25 minutes, until the chicken is cooked through and the onions are very tender.

    🍗chicken thighs
    🧅onions
    🥢tongs

  13. Step 13/13

    Remove the bay leaves and serve the chicken with the onion, olive, and lemon-pesto sauce.

    🌿bay leaves
    🍗chicken thighs
    🧅onions
    🫒green olives
    🥢tongs
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Vegetables, Condiment, Herbs, Aromatics, Fruit, Citrus, Seasoning, Spices, Liquid

Ingredients

Chicken thighs, Onions, Pesto, Garlic, Lemon, Salt, Pepper, Chili pepper, Olives, Water, Bay leaves

Notes

Pesto (2 cases of pesto), Olives (fist of olives)

Allergens

tree nuts, milk

Dietetics

Dietary regimen

Gluten-Free, Low carbohydrate

Calories

410 kcal

Macro nutrients

Protein: 31g, Fat: 25g, Carbohydrates: 15g, Fiber: 3g, Sugars: 7g

Nutritional Information

Minerals

Sodium: 760mg, Potassium: 560mg, Iron: 2.1mg, Calcium: 70mg

Vitamins

Vitamin C: 28mg, Vitamin B6: 0.7mg, Vitamin A: 80µg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, citrus juicer, wooden spoon, tongs, measuring spoons, measuring jug

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Ramadan, Iftar, Dinner

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Senegalese, West African

Geographic

Senegal, West Africa

Various

Aspect

Texture

Tender, Juicy, Soft, Saucy

Flavors

Tangy, Savory, Spicy, Citrusy, Herbal, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Reheat chicken until steaming hot), freezer : 3 months (Store in a freezer-safe airtight container,Freeze within 24 hours,Thaw overnight in the refrigerator)