Yassa Poulet (Chicken Yassa)
YIELD: 6 to 8 Servings
1 whole chicken, cut into serving pieces (about 3 lbs.)
3 large onions cut into ½” slices
2 lemons cut into ¼” slices,
2 Tbsps. Dijon mustard
2 habanero peppers (optional)
½ tsp. black pepper
¼ cup peanut oil
1 cup pimiento stuffed olives
½ cup water
1. Place all ingredients (except peanut oil, olives and water), in a large re-sealable bag or a large non-reactive bowl. If using a bowl, cover it with plastic wrap. Refrigerate and let marinate 6 hours or overnight. Remove the chicken, pat dry and sauté, grill or broil until the pieces are well browned; set aside.
2. Pour the peanut oil in a large pot and heat over medium/low heat about 3 minutes. Remove the onions from the marinade, place in the pot and sauté 4 minutes or until they turn slightly brown. Add the remainder of the marinade, chicken, olives and water to the pot; cover the pot witha lid and cook 40 to 50 minutes or until the chicken is well cooked.
Serving suggestion: Serve with toasted/sliced French bread.
Recipe: Wilbert Jones Photo: Kendall College/Eric Futran