Yassa Chicken

Recipe Ingredients

1		Chicken - (3 to 3 1/2 lbs) - cut into 8 pieces
1 1/2 cups	93g / 3.3oz	Thinly-sliced onions
6		Garlic cloves - halved
1 cup	110g / 3.9oz	Thinly-sliced celery (2 ribs)
1 cup	110g / 3.9oz	Thinly-sliced carrots (2 small)
2		Limes - zested and juiced
1		Fresh hot chile pepper - quartered
		= (Scotch bonnet or habanero)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Vegetable oil
1		Chicken stock
		Garnish and Accompaniment
2 cups	220g / 7.8oz	Julienned carrots - blanched
2 cups	474ml	Julienned leeks - blanched
1/2 cup	118ml	Water
1 tablespoon	15ml	Butter
		Serving Suggestions
		Cooked enriched rice - as an accompaniment
		Sauteed greens - as an accompaniment

Recipe Instructions

Marinate chicken for 3 to 5 hours in onions, garlic, celery, carrots, lime juice, and hot pepper. Strain, remove chicken and pat dry. Reserve vegetables. Season chicken with salt and pepper and brown in Dutch oven in 2 tablespoons vegetable oil. Remove chicken, and pour off excess fat.

Deglaze pan with chicken stock and add chicken, and marinated vegetables. Allow to cook, covered, over medium heat until chicken is tender, about 15 to 20 minutes.

Remove chicken and reserve in warm place (oven preheated to 250 degrees). Strain sauce through china cap or sieve. Season the sauce with lime zest, salt, and pepper. Warm the chicken in sauce. Warm the blanched carrots and leeks in 1/2 cup water and 1 tablespoon butter, plus salt and pepper. Serve the chicken with enriched rice and greens, and garnished with the blanched vegetables.

This recipe yields 4 to 6 servings.

Source:
MELTING POT with Tanya Holland - (Show # MP-1B73) - from the TV FOOD NETWORK

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