Chicken Yassa

Recipe by Engrossed
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READY IN: 4hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large nonreactive bowl, prepare a marinade by mixing the lemon juice, onions, salt, pepper, minced chile, and 4 tbsp of the peanut oil.
  • Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl with plastic wrap and allow the chicken to marinate for at least 3 hours in the refrigerator.
  • Preheat the broiler.
  • Remove the chicken pieces, reserving the marinade and onions, and place the chicken in a shallow pan. Broil the chicken until it is lightly browned on both sides.
  • Remove the onions from the marinade.
  • Heat the remaining tablespoon of oil in a 5 quart pot or dutch oven and cook the onions slowly until tender and translucent.
  • Add the reserved marinade. When liquid is thoroughly heated, add the chicken pieces, pricked chile, olives, carrots, mustard, and water.
  • When the dish has reached the desired degree of hotness, remove the chile and reserve (it can be served separately to the chile heads).
  • Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through.
  • Serve hot over white rice.
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