- ¼ cup fresh lemon juice
- 4 large onions, thinly sliced
- salt and freshly ground black pepper, to taste
- ⅛ teaspoon fresh habanero, minced + 1 habanero pricked with a fork
- ¼ cup plus 1 tablespoon peanut oil
- 1 chicken (2½ – 3½ lbs), cut in serving pieces
- ½ cup pimento-stuffed
- 4 carrots, scraped and thinly sliced
- 1 tablespoon Dijon-style mustard
- Habanero or other hot chile pepper, to taste.
- In a large nonreactive bowl, prepare a marinade with the lemon juice, onions, salt, pepper, the ⅛ teaspoon minced chile and ¼ cup of the peanut oil.
- Place the chicken pieces in the marinade, making sure they are all well covered, and allow them to marinate for at least 2 hours in the refrigerator.
- Preheat the broiler.
- Remove the chicken pieces, reserving the marinade, and place them in a shallow roasting pan.
- Broil them until they are lightly browned on both sides.
- Remove the onions from the marinade.
- Cook them slowly in the remaining 1 tablespoon oil in a flameproof 3-quart casserole or dutch oven until tender and translucent.
- Add the remaining marinade and heat through.
- When the liquid is thoroughly heated, add the broiled chicken pieces, the pricked chile, the , carrots, mustard and ½ cup water.
- Stir to mix well, then bring the yassa slowly to a boil.
- Lower the heat and simmer for about 20 minutes, or until the chicken is cooked through.
- Serve hot over white rice.
Nutrition information Edit
Per serving without the white rice:
- 406 calories | 30g protein | 15g carbohydrates | 24g fat | 84mg cholesterol | 5g saturated fat | 405mg sodium
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