Chicken Yassa

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine all the ingredients for the nokos in a blender and process until it forms a thick, wet paste.

Step 2

In a large bowl, combine the chicken pieces, thyme, scallions, about 1/4 cup of the lime juice, the vinegar, and 1 tablespoon of the oil. Mix well so the chicken is thoroughly coated. Cover and marinate in the fridge for at least 2 hours or overnight.

Step 3

Heat a grill until hot. Remove the chicken from the marinade; discard the remaining marinade. Grill the chicken until it’s almost cooked through, 6 to 7 minutes on each side. (It will finish cooking in the onion sauce, imparting to the sauce its lovely grill flavors.) Transfer the chicken to a platter, cover loosely with aluminum foil, and set aside.

Step 4

Meanwhile, in a large pot, heat the remaining 3 tablespoons oil over medium-high heat. When the oil is hot, add the onions and cook for 1 to 2 minutes without stirring. Stir once with a wooden spoon, then allow the onions to begin caramelizing. Only stir from time to time to avoid scorching, but make sure to allow the onions to get some color, 10 to 12 minutes.

Step 5

Stir in the Scotch bonnet, bay leaf, and mustard. Continue cooking and stirring for about 5 minutes, until the pepper is slightly fragrant and the onions have a uniform light brown color; add 1 to 2 tablespoons water only as needed to avoid scorching.

Step 6

Add the remaining lime juice to taste. Season with the salt and pepper. Add the nokos, the grilled chicken, any juices that have accumulated in the platter, and the 1 cup water. Stir well. Simmer until chicken is completely cooked through, 10 to 15 minutes. Add the olives.

Step 7

Remove the bay leaf and the Scotch bonnet (if you don’t want to serve it). Serve the chicken and sauce over the pilaf.