Ingredients for seasoning and base
Prepare a large batch of chicken and a versatile seasoning base:
- Chicken: Various cuts, including drumsticks, thighs and wings.
- Aromatic base (Nokoss): A mixture of onions, garlic, green peppers, scallions (scallions) and parsley.
- Spices: Salt, black pepper, broth (optional) and mustard.
- Oil: To fry or sear marinated pieces.
Preparation and Dishes
The “Batch Cooking” method takes place in three main steps:
1. Marinade and initial cooking:
- Wash the chicken thoroughly with vinegar or lemon.
- Rub the aromatic seasoning (nokoss) and mustard over the chicken pieces.
- Leave to marinate for at least 30 minutes.
- Sear or lightly pan fry the chicken to lock in the flavors before storing or continuing cooking.
2. Preservation:
- Divide the precooked chicken into containers according to your planned meals. This allows you to quickly finish a dish during the week by simply adding a final sauce or side dish.
3. Three examples of variations:
- Yassa way: Use part of the chicken with a generous onion and lemon sauce.
- Chicken stew (Domoda): Add a tomato and vinegar based sauce to the pre-cooked pieces.
- Grilled or fried chicken: Simply finish cooking the seared pieces in the oven or air fryer to serve them with rice or vermicelli.