Yassa (West African Chicken)
4 large onions, thinly sliced
1/2 cup fresh lime juice (I always use lemon & it tastes great)
1 teaspoon salt
1 (3 1/2-pound) chicken, cut into 8 pieces (I always use boneless/skinless breasts)
3 tablespoons olive oil
1 medium carrot, chopped
1 medium stalk celery, chopped
4 cloves garlic, minced
1 fresh hot chili pepper (such as jalapeno), seeded & minced (I always omit this 'cause I'm a pepper wimp - I don't even eat black pepper)
1/2 cup chicken broth, homemade or canned (I like Swanson's Natural Goodness - no fat, no MSG)
Hot cooked rice or couscous
In large bowl, combine onions, lime juice, salt & pepper. Add chicken & toss to coat well. Cover & refrigerate at least 3 and up to 6 hours. Remove chicken from marinade & pat dry with paper towels. Drain marinade in colander set over large bowl. Reserve both liquid & solids.
Heat oil in 5-quart Dutch oven (I have no idea what that is, I just use a really big pot - LOL!). Cook chicken in batches over medium-high heat, turning often, until browned on all sides, about 6 minutes per batch. Transfer chicken to plate & set aside.
Add reserved marinated onions, carrot, celery, garlic & chili pepper to Dutch oven; cook over medium-high heat, stirring often, until onions have softened, about 8 minutes. Stir in chicken broth & reserved marinade liquid; bring to boil. Return chicken to Dutch oven; reduce heat to medium-low & simmer, covered, until chicken shows no sign of pink at the bone when cut with tip of sharp knife, 35-40 minutes. Serve over hot cooked rice or couscous.
Source: "Kwanzaa: An African-American Celebration of Culture & Cooking" (Morrow).
Submitted by Sandi C.
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