Chicken Yassa Recipe

• 2 Chicken pieces (2-1/2 to 3 pounds each) cut into 8 pieces
• 6 large Bermuda Onions (finely chopped)
• 4 tbsp Fresh Red Chiles (finely chopped)
• 2 cups Lemon Juice (strained)
• 1 Green Chili (pricked with a fork)
• Ground Black Pepper to taste
• 1 tsp Ground Ginger
• 10 tsp Peanut Oil
• 1/2 cups Water
• Salt to taste

• Combine lemon juice, onions, chilies, 2 tbsp peanut oil and black pepper to make a marinade.
• Place the chicken in the marinade bowl. Refrigerate for at least 2 hours.
• Remove the chicken from the marinade; place it in shallow baking dish, and broil until lightly browned (save the marinade).
• Remove the onions from the marinade with a slotted spoon and cook them in the remaining oil in a Dutch oven for about 5 minutes.
• Add the marinade, chicken, water, and the rest of chopped chilies to the onions. Stir and simmer for about 20 minutes, or until chicken is well cooked.
• Chicken Yassa is ready. Serve with steaming hot rice.