Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : African Chile Pepper
Poultry Rcrockett
Amount Measure Ingredient -- Preparation Method
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1/4 cup fresh lemon juice
4 large onions -- thinly sliced
Salt and freshly ground black pepper -- to
taste
1/8 teaspoon fresh habanero* -- minced
plus 1 habanero* pricked with a fork
1/4 cup plus 1 tablespoon peanut oil
1 chicken(2 1/2-3 1/2 lbs) -- cut in serving
pcs
1/2 cup pimiento-stuffed olives
4 carrots, scraped and -- thinly sliced
1 tablespoon Dijon-style mustard
*or other hot chile pepper, to taste
In a large nonreactive bowl, prepare a marinade with the
lemon juice, onions, salt, pepper, the 1/8 teaspoon
minced chili and 1/4 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 tables poon 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 chili, the olives, carrots,
mustard and 1/2 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.
Per serving without the white rice: 406 calories, 30 gm
protein, 15 gm carbohydrates, 24 gm fat, 84 mg cholesterol,
5 gm saturated fat, 405 mg sodium
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NOTES : (6 servings)
This variation on the classic yassa theme uses carrots and
pimiento-stuffed olives to create a rich chicken stew.
I often double this recipe because yassa is even better the
next day. It also freezes well.
