069 Guinea – Poulet Yassa

069 Guinea - Poulet Yassa

Poulet Yassa

This dish was very tasty and easy to assemble. I chose to grill mine for more flavor.

INGREDIENTS

1/2 cup peanut oil ( or any cooking oil)

1 chicken, cut into serving sized pieces

4-6 onions, cut up

8 tablespoons lemon juice

8 tablespoons vinegar (cider vinegar is good)

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

1 small cabbage, cut into chunks (optional)

2 carrots, cut into chunks (optional)

DIRECTIONS

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.

Cook 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 and done.

Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.

While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.

Original recipe found here:

http://www.food.com/recipe/poulet-yassa-chicken-yassa-from-africa-14936

Author: martymadeitproductions

A Home Chef's Journey

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