Poulet Yassa

½ cup peanut oil or any cooking oil

1 chicken, cut into serving-sized pieces

4 (or more) onions, cut up

½ cup lemon juice (juice of 4 lemons)

½ cup vinegar or cider vinegar

1 bay leaf

4 garlic cloves, minced

2 tbsp tablespoons Dijon mustard (optional)

2 tbsp Arome Maggi® sauce or Maggi® cubes and water, or soy sauce (optional)

1 chile pepper, cleaned and chopped

cayenne pepper or red pepper (to taste)

black pepper

salt

½ cabbage, cut into chunks (optional)

2 carrots, cut into chunks (optional)

Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight. Remove chicken from the marinade, but save the marinade. Cook according to one of the following methods.

Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
— or —
Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.

While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes. Add remaining marinade and the optional vegetables and bring to a slow boil and cook at a boil for ten minutes. Cook the marinade into a sauce. Reduce heat.

Add chicken to the sauce, cover and simmer until chicken is done.

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Poulet Yassa