Chicken Yassa
  1. 2 chickens (may want to use 6 chicken breasts)
  2. 6 limes
  3. 6 large onions
  4. ground red pepper
  5. salt
  6. ground black pepper
  7. 1 bayleaf
  8. oil for frying

Cut the chicken into eight large pieces. Squeeze juice from the limes and mix with salt, peppers, and bayleaf. Slice onions finely, spread over chicken and mix well with two spoons of oil. Leave for a minimum of 2 hours (or overnight) to marinade.

Later: Drain chicken pieces and grill lightly, preferably over charcoal or wood. Heat the oil in a frying pan. Drain onions and saute gently in the oil until soft. Add the marinade and cook for five minutes. Then add chicken pieces and one glass of water. Check seasoning. Cover and simmer for 45 minutes. Serve over rice.

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