Wk of 1/9/11-1/15/11 Shoprite
FREE- French's Brown Deli Mustard 69c- 50c/1 IP
Use that mustard to make some yummy Chicken Yassa:
- 1/2 cup freshly squeezed lemon juice
- 4 large onions, thinly sliced
- Salt and freshly ground black pepper, to taste
- 1/8 teaspoon minced fresh habanero chile or other hot pepper
- 5 tablespoons peanut oil
- 1 frying chicken (2 1/2 to 3 1/2 pounds), cut into serving pieces
- 1/2 cup pimento-stuffed olives
- 4 carrots, scraped and thinly sliced
- 4 tablespoons brown deli mustard
- 1/2 cup water
Directions
In a large non-reactive bowl, prepare marinade by mixing the lemon juice, onions, salt, pepper, mustard and minced chile. Place the chicken pieces in the marinade, making sure that they are all well covered. Cover and marinate for at least 3 hours in the refrigerator.
Remove the chicken pieces, reserving the marinade and onions, and add to large dutch oven or other pan with heated peanut oil. Once chicken is lightly browned on each side, remove it from the pan and set aside. Then remove the onions from the marinade and cook them slowly until tender and translucent. Add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces, olives, carrots, and water. Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through.
Serve over rice.
Remove the chicken pieces, reserving the marinade and onions, and add to large dutch oven or other pan with heated peanut oil. Once chicken is lightly browned on each side, remove it from the pan and set aside. Then remove the onions from the marinade and cook them slowly until tender and translucent. Add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces, olives, carrots, and water. Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through.
Serve over rice.
Final Plated Yassa
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