Yassa
Serves 4
Ingredients
Method
1 kg. Chicken, Cut into Pieces
4 Large Onions, Sliced
4 Garlic Cloves, Minced
1 Scotch Bonnet Pepper, Chopped
100 ml. Lemon Juice
50 ml. Vegetable Oil
2 g. Salt
1 g. Black Pepper
500 ml. Chicken Stock
Mix the onions, garlic, Scotch bonnet pepper, lemon juice, salt, and black pepper in a bowl, then add the chicken pieces and marinate for at least 2 hours, or overnight in the fridge.
Heat the oil in a large pot, remove the chicken pieces from the marinade (keep the marinade), and brown them on all sides.
Remove the chicken and set aside. In the same pot, add the marinade and cook until the onions are caramelized.
Return the chicken to the pot, add the chicken stock, and simmer for about 30 minutes, or until the chicken is cooked through and the sauce has thickened.
Serve the Yassa hot with rice.