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Cook time:
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Serve chicken yassa with rice.
Ingredients
- 1⁄2 cup of vegetable oil (or any cooking oil)
- 1 whole chicken, cut into serving-sized pieces
- 4 -6 onions
- 6 tablespoons lemon juice
- 6 tablespoons of apple cider vinegar
- 1 bay leaf
- 4 cloves minced garlic
- 2 tablespoons Dijon mustard (optional)
- 1 tablespoon maggi seasoning sauce (or Maggi cubes and water or soy sauce) (optional)
- 1 chili pepper, cleaned and finely chopped (optional)
- cayenne pepper or red pepper
- black pepper
- salt
Instructions
- Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight.
- Remove chicken from the marinade, but save the marinade.
- Grill until chicken is lightly browned but not done or saute chicken for a few minutes on each side in hot oil in a fry pan.
- While chicken is browning: Remove onions from marinade and saute them in a large saucepan for a few minutes.
- Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
- Reduce heat.
- Add chicken to the sauce, cover and simmer until chicken is done.
