Chicken Yassa

Ingredients

• 4 pounds chicken pieces, cut into parts
• 8 large onions, thinly sliced
• 1 cup fresh lemon juice
• 1/2 cup vegetable oil
• 6 cloves garlic, minced
• 2 tablespoons Dijon mustard
• 2 teaspoons hot pepper sauce
• 2 bay leaves
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 cups chicken broth
• 1/2 cup green olives, pitted
• 3 tablespoons chopped fresh parsley

Instructions

1. Heat oil in a large heavy pot over medium-high heat
2. Brown chicken pieces on all sides, about 8-10 minutes total, then remove and set aside
3. In the same pot, add sliced onions and sauté until golden, about 10 minutes
4. Stir in minced garlic and cook for 1 minute until fragrant
5. Add lemon juice, mustard, hot pepper sauce, bay leaves, salt, and black pepper
6. Return chicken pieces to the pot, nestling them among the onions
7. Pour in chicken broth and bring to a simmer
8. Cover and simmer for 45 minutes until chicken is tender
9. Add olives and simmer uncovered for 5 more minutes
10. Remove bay leaves and garnish with fresh parsley before serving

Notes

• Use a Dutch oven or heavy-bottomed pot to ensure even browning and cooking
• Slice onions uniformly for consistent cooking time
• Prepare all ingredients before starting to cook for smooth workflow
• This dish tastes even better the next day after flavors meld; store in an airtight container in the refrigerator for up to 3 days
• Traditionally served with rice or boiled potatoes to soak up the tangy sauce
• If lemon juice is unavailable, substitute with white vinegar or lime juice