John Myers
Ingredients for 4 servings:
- 1 chicken (cut into pieces, approx. 1000g)
- 8 onions (diced, one cut into strips for the marinade)
- 1 pepper (freshly cut into strips, or dried, cut into large pieces)
- 1 bay leaf
- 10 lemons (green, squeezed)
- 2 sprigs of thyme
- 125 g oil (peanut oil)
- Pepper from the mill
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes
Chicken Yassa
To make the marinade, squeeze the lemon juice, alternate the sliced onion, pepper, bay leaf, and thyme with the chicken pieces and chili peppers in a tightly sealed bowl, and let it marinate for 1-2 days in the refrigerator. Then remove the chicken pieces from the marinade and pat dry with kitchen paper. Grill in the oven at 180-200°C for about 30 minutes, or even better, grill on a charcoal grill until golden brown. Meanwhile, heat the peanut oil in a large pan or, better yet, a wok and sauté the diced onions over low heat. Pour the marinade through a sieve into the onions and add pepper, vegetable stock (stock cubes), and 1 liter of hot water. When the meat has the desired color, add everything to the gently simmering sauce, simmer for another 15 minutes, and season to taste. Serve with white rice as a side dish.
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