Chicken Yassa

Servings: 4 | Serving size: 4 ounces chicken with vegetables and sauce

Cooking Time: 60 Minutes | Chilling time: >60 minutes

This recipe can be multiplied and makes great leftovers. Serve with Brown Rice.

Ingredients

1 lemon (juiced)
2 tsp. Dijon mustard
1 Tbsp. olive oil
5 cloves garlic (finely minced)
1 habanero chili (seeded and finely minced)
1/2 tsp. ground ginger
1 tsp. black pepper
16 ounces boneless, skinless chicken thighs
3 large onions (thinly sliced)
2 tsp. olive oil
3/4 cup no salt added vegetable or chicken stock
1/2 tsp. salt
2 bay leaves
12 green olives (thinly sliced)

Place the lemon juice, Dijon mustard, olive oil, garlic, habanero, ginger, and pepper in a large glass or nonreactive bowl.

Mix together well.

Add the chicken thighs and onions and fold together.

Cover and marinate at least an hour (overnight is best).

When ready to cook, place the olive oil in a dutch oven or large sauce pan over medium high heat.

Remove the onions from the marinade and add them to the pan.

Cook for about 7 to 10 minutes until the onions are slightly limp.

Add the chicken and remaining marinade to the pan.

Stir and add the stock, salt, and bay leaves.

Reduce the heat to a simmer and cook uncovered for 45 minutes, stirring occasionally.

Before serving, use two forks to shred the chicken in the stew and stir well.

Serve over Brown Rice and sprinkle the olives on top.