Yassa | FoodieAtlas

Ingredients

For the Marinade:
2 lbs (900 g) chicken thighs or drumsticks (you can also use a whole chicken cut into pieces)
2 large onions, thinly sliced
3 cloves garlic, minced
1/4 cup lemon juice
1/4 cup vegetable oil
2 tablespoons Dijon mustard
1 tablespoon white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional, for heat)
2 bay leaves
For the Sauce:
1/4 cup vegetable oil
1 cup chicken broth or water
1 large carrot, sliced (optional)
1 bell pepper, sliced (optional)
1/2 cup green olives (optional)
Cooked white rice, for serving

Instructions

Marinate the Chicken

In a large bowl, combine the sliced onions, minced garlic, lemon juice, vegetable oil, Dijon mustard, white vinegar, salt, black pepper, cayenne pepper (if using), and bay leaves.

Add the chicken pieces to the bowl, ensuring they are well-coated with the marinade.

Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.

Cook the Chicken

Remove the chicken pieces from the marinade, reserving the marinade and onions.

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the chicken pieces and brown on all sides. Remove the chicken and set aside.

Prepare the Sauce

In the same pot, add the reserved marinade and onions. Saut√© until the onions are caramelized and softened, about 10-15 minutes.

Add the chicken broth or water to the pot and bring to a simmer.

Return the browned chicken to the pot.

If using, add the sliced carrot, bell pepper, and green olives to the pot.

Simmer

Cover and simmer on low heat for about 30-40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking and ensure even cooking.

Serve

Remove the bay leaves.