Very appreciated in Senegal; generally prepared in Yassa
For 4 people
Preparation: 20 minutes
Marinade (waiting) : 2 to 3 hours
Cooking: 1 h 20 mn

Ingredients

4 chicken legs
4 green lemon
30 cl of meat stock
4 onions
1 tablespoon of coriander seed
2 tablespoons of oil
Salt, pepper

Preparation

Take out the lemon zest before squeezing the lemons
Pour the lemon juice in a terrine with salt, pepper and coriander seeds
Mix well, then put the chicken legs macerate for 2 to 3 hours
After the maceration,
Peel and mince the onions, then puis les faire blanch them for 05 minutes
Put the lemon zest in water, then rince, drain them and keep them on the side
Pour some oil in a fryer on the heat, and lightly brown the onions
Take off the onions
Drain the chicken legs, then brown them
Add the lemon zest. the rest of the marinade and the meat stock
Leave to simmer and covered for 35 to 40 minutes.