Poulet Yassa (chicken Yassa) From Africa

Total Time: 4 hrs 45 mins Preparation Time: 4 hrs Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/2 cup peanut oil (or any cooking oil)
• 1 chicken, cut into serving-sized pieces
• 4 -6 onions, cut up
• 8 tablespoons lemon juice
• 8 tablespoons vinegar (cider vinegar is good)
• 1 bay leaf
• 4 cloves minced garlic
• 2 tablespoons dijon mustard (optional)
• 1 tablespoon maggi seasoning sauce (or maggi cubes and water or soy sauce) (optional)
• 1 chili pepper, cleaned and finely chopped (optional)
• cayenne pepper or red pepper
• black pepper
• salt
• 1 small cabbage, cut into chunks (optional)
• 2 carrots, cut into chunks (optional)

Recipe

• 1 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.
• 2 remove chicken from the marinade, but save the marinade.
• 3 cook according to one of the following methods.
• 4 cooking method 1: grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
• 5 cooking method 2: sauté chicken for a few minutes on each side in hot oil in a frypan.
• 6 while chicken is browning: remove onions from marinade and sauté them in a large saucepan for a few minutes.
• 7 add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
• 8 reduce heat.
• 9 add chicken to the sauce, cover and simmer until chicken is done.
• 10 serve with rice, couscous (couscous with chickpeas and raisins is very good), or fufu.