Chicken Yassa

Ingredients:

- Chicken, cut into serving pieces -- 2 to 3 pounds
- Onions, thinly sliced -- 4 to 6
- Hot chile pepper, minced -- 1 to 3
- Lemons, juice only -- 4 or 5
- Dijon mustard (optional) -- 2 tablespoons
- Peanut or vegetable oil -- 1/4 cup
- Salt and pepper -- to season
- Oil -- 2 or 3 tablespoons

Preparation:

1-Add all the ingredients except for the oil to a large non-reactive bowl and mix together. Refrigerate and marinate for at least 4 hours, preferably overnight.
2-Remove the chicken pieces, wipe dry, and grill, broil or saute them until well browned. Set aside.
3-Heat the oil in a large pot over medium flame. Remove the onions from the marinade and add them to the pot. Saute for 8 to 10 minutes until they are well wilted and starting to brown.
4-Add the rest of the marinade and the browned chicken pieces to the onions, reduce heat to medium-low heat and simmer until cooked through and tender, about 30 to 40 minutes.
5-Adjust seasoning and serve with rice, fufu or couscous.

---

Home |  Advanced Search
Comment mail to:

---