Poulet Yassa (Chicken Yassa) from Africa

Recipe by Ed Gibbon
READY IN: 4hrs 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight.
  • Remove chicken from the marinade, but save the marinade.
  • Cook according to one of the following methods.
  • Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
  • Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
  • While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.
  • Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
  • Reduce heat.
  • Add chicken to the sauce, cover and simmer until chicken is done.
  • Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.
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