Chicken Yassa

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Artichoke Salad
Bulgar Salad
Cucumber With Fish
Plantain Fritters
Beef Pastry
Beef Stew
Beef With Peppers
Anise Bread
Ethiopian Pancakes
Braised Chicken
Chicken Yassa
Madagascar Chicken
Rwandan Chicken
Buttermilk Pudding
Milk Tart

Saturday, March 28th 2020

Chicken Yassa

boneless chicken, cut into pieces
lemon juice
black pepper

Combine lemon juice, onions, chilies, and black pepper to make a marinade. Place chicken in a single layer in a baking dish or other glass container, and cover with the marinade. Seal the dish with plastic wrap and and refrigerate for about 30 minutes or longer.

Remove chicken from marinade and grill until crisp and brown,
basting with marinade. Remove from grill. To complete the dish, simmer the grilled chicken in the marinade for about 15 minutes.

In western African countries (such as Nigeria), chicken tends to be very tough, so it is beaten with a rolling pin and, during the cool season, wrapped in pawpaw leaves. The chicken is left in the leaves overnight, which makes the meat more tender and gives it a nice smell of herbs.

Serve the yassa over white boiled rice, topping with the cooked marinade.



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