Chicken Yassa

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1/4 cup fresh lemon juice
• 4 large onions, thinly sliced
• salt & freshly ground black pepper, to taste
• 1/8 teaspoon fresh habanero pepper, minced
• 5 tablespoons peanut oil
• 2 1/2-3 1/2 lbs frying chickens, cut into serving pieces
• 1 habanero pepper, pricked with a fork
• 1/2 cup pimento stuffed olive
• 4 carrots, peeled and thinly sliced
• 1 tablespoon dijon-style mustard
• 1/2 cup water

Recipe

• 1 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.
• 2 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.
• 3 preheat the broiler.
• 4 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.
• 5 remove the onions from the marinade.
• 6 heat the remaining tablespoon of oil in a 5 quart pot or dutch oven and cook the onions slowly until tender and translucent.
• 7 add the reserved marinade. when liquid is thoroughly heated, add the chicken pieces, pricked chile, olives, carrots, mustard, and water.
• 8 when the dish has reached the desired degree of hotness, remove the chile and reserve (it can be served separately to the chile heads).
• 9 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.
• 10 serve hot over rice.