Poulet Yassa (Chicken Yassa)

Ingredients

• •1/2 cup peanut oil
• •1 chicken, cut into serving-sized pieces
• •one chicken, cut into serving-sized pieces
• •4 to 6 onions, cut into pieces
• •8 tablespoons lemon juice
• •8 tablespoons cider vinegar
• •1 bay leaf
• •4 cloves minced garlic
• •2 tablespoons Dijon mustard (optional)
• •1 to 2 tablespoons bouillon cubes and water or soy sauce (optional)
• •Chili pepper, cleaned and finely chopped (optional)
• •Cayenne or red pepper
• •Black pepper
• •Salt, to taste
• •Small cabbage, cut into chunks (optional)
• •Few carrots, cut into chunks (optional)

Directions

1. 1Mix 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.
2. 2Remove chicken from the marinade, but save the marinade.
3. 3Cook according to one of the following methods: Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
4. 4Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frying pan. While chicken is browning: Remove onions from marinade and sauté 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.
5. 5Serve with rice, couscous, or Fufu.