Yassa Chicken

Name: Yassa Chicken
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 6 pieces Chicken thighs; 1/2 cup Lemon juice freshly squeezed; 1/4 cup Apple Cider vinegar or red wine Vinegar; 2 Tbsp Dijon Mustard; 1/4 cup Peanut oil or any other cooking oil; 5 cloves Garlic minced; 2 Tsp Bouillon powder or cubes; 1 Habanero finely chopped (for added heat); 1 Tsp Ginger; 1-1½ tsp Salt or to taste; 2 tsp Black pepper; 4 onions cut in halves and then thinly sliced into half-moon (preferably white/yellow onions); 2 Bay leaves; 2-3 tbsp Oil; 3/4 cup Chicken stock or water; 3/4 cup green olives optional; Parsley for garnish if desired

8 steps

Prep:10minCook:50min

Updated at: Thu, 17 Aug 2023 11:33:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories2779.2 kcal (139%)

Total Fat216.9 g (310%)

Carbs65.7 g (25%)

Sugars24.2 g (27%)

Protein140.7 g (281%)

Sodium4620.5 mg (231%)

Fiber10.2 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

For the marinade

6 pieceschicken thighs

½ cuplemon juice

freshly squeezed

¼ cupapple cider vinegar

or red wine vinegar

2 Tbspdijon mustard

¼ cuppeanut oil

or any other cooking oil

5 clovesgarlic

minced

2 tspbouillon powder

or cubes

1habanero

finely chopped, for added heat

1 tspginger

1 tspsalt

or to taste

2 tspblack pepper

4onions

cut in halves and then thinly sliced into half-moon, preferably white/yellow onions

2bay leaves

For the yassa

2 Tbspoil

¾ cupchicken stock

or water

¾ cupgreen olives

optional

parsley

for garnish if desired

Instructions

Step 1

Prepare the marinade by combining the lemon juice, vinegar, mustard, 2 tbsp oil, minced garlic, bouillon powder, minced habanero, ginger powder, salt, and black pepper in a medium bowl. Mix well and set aside.

Step 2

Place the chicken pieces in a large bowl, add the onion slices, bay leaves, and marinade. Mix well then cover with a tight-fitting lid or a plastic wrap and refrigerate for a few hours, preferably overnight.

Step 3

When ready to cook, remove chicken pieces from the marinade. Save the marinade.

Step 4

Add 2-3 tablespoon of oil in a pan, gently place the chicken in the oil and brown them on both sides. 7 to 10 minutes on each side on medium heat (be sure not to crowd the pan). Remove from heat and set aside.

Step 5

Scoop out the onions from the marinade (don’t discard the marinade) and fry the onions until they well reduced. 5 to 10 minutes.

Step 6

Return the browned Chicken inside the cooking onion together with the remaining marinade and chicken stock or water. Reduce the heat to medium-low and continue to cook for another 15 to 20 or until the chicken is nice and tender, and the sauce is well reduced to your preference.

Step 7

Add the olives and simmer. Adjust the seasoning if necessary.

Step 8

Serve over rice or mashed potatoes.

View on Chef Lola’s Kitchen

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