Preparation method

Make a marinade from 20 grams of Marne mustard and the juice of the lemon. Coat the chicken drumsticks with the marinade and sprinkle generously with black pepper. Leave them for 15 minutes
marinate. Cut the onions into half rings and the garlic into quarters. Cut the white cabbage into thin strips. Fry the chicken drumsticks on all sides in a dash of oil until they are golden brown and crispy.
Remove the chicken from the pan and set aside. Now fry the onion and garlic in the same pan until they are nicely browned. Add the white cabbage and pour the stock over the vegetables. Add the remaining mustard
and stir well. Season with more black pepper. Place the chicken on top of the vegetables and let everything simmer for 20 minutes with the lid on the pan. Cook the rice according to the instructions on the
packaging. Serve the chicken Yassa with the rice.