Blue evening

Almost missed taking a blip today. Just caught the last light.

I made the West African dish Chicken Yassa for lunch. I'd been meaning to make it for ages and finally got round to it. It's one of our favourite dishes from our years in Africa. I would guess we ate this most weeks when we lived in The Gambia. I made it with a whole chicken today but you can use chicken fillets which are much easier. The African way is to first cut the chicken into sections (any which way) and then deep fry them. I didn't want to do that so I roasted the chicken in the halogen cooker for 45 mins and then cut it up. (You could also just stir fry the chicken fillets. or just use left over cooked chicken). While the chicken was cooking I sliced one largish onion thinly and finely chopped another one. I lightly fried these together with a couple of cloves of garlic and then added them to my slow cooker. I added the juice of two lemons, a couple of heaped teaspoons of mustard powder and a couple of litres of chicken stock. The cut up chicken then went in the stock pot too and I put it on for an hour. To serve we dished out the chicken we wanted added cooked rice and then poured lots of the lovely oniony/lemony stock over it all. Yummy!