Chicken Yassa | FoodieAtlas

Ingredients

2 lbs chicken pieces (legs or thighs work well)
1/4 cup vegetable oil
3 large onions, thinly sliced
3 cloves garlic, minced
1-2 hot peppers, sliced (adjust to taste)
1/2 cup lemon juice
1/4 cup white vinegar
1/4 cup soy sauce
1 tablespoon Dijon mustard
1 teaspoon ground paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried thyme
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 cup water or chicken broth
Fresh cilantro or parsley, chopped (for garnish)
Cooked rice or couscous, for serving

Instructions

Marinate the Chicken

In a large bowl, combine the lemon juice, white vinegar, soy sauce, Dijon mustard, ground paprika, ground coriander, ground cumin, dried thyme, salt, and black pepper.

Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

Cook the Onions

In a large pot or skillet, heat the vegetable oil over medium heat.

Add the sliced onions and cook until they are softened and translucent, about 10 minutes.

Add Garlic and Peppers

Stir in the minced garlic and sliced hot peppers, cooking for another 2 minutes.

Cook the Chicken

Remove the chicken from the marinade (reserve the marinade) and add it to the pot with the onions.

Cook the chicken until browned on all sides, about 5-7 minutes.

Add Marinade and Simmer

Pour the reserved marinade over the chicken.

Add the water or chicken broth and stir to combine.

Bring to a boil, then reduce the heat to low. Cover and simmer for about 30-40 minutes, or until the chicken is cooked through and tender.

Serve

Garnish with chopped fresh cilantro or parsley.