Recipe from December 2008 potluck dinner at Penny's

Yassa au Poulet III

(a combination of Yassa and Yassa II)

Ingredients: 20 chicken thighs, (remove the skin and excess fat)
6 to 8 medium or 4 large onions, sliced in medium wedge slices
1 or 2 large green peppers, cut in small squares or maybe thin slices
8 to 10 medium carrots, sliced about ½ to 1 inch thick
10 or more small red potatoes (firmer and don’t fall apart), cut in halves or quarters
Possible addition: cabbage sliced in small wedges, sweet potatoes?

Marinade: In a stainless steel bowl Mix:
6 large lemons, juiced with seeds removed – about 2 cups of juice
Cider vinegar – equal amount to lemon juice
Black pepper - about 1 ½ to 2 tablespoons
Salt - 1 tablespoon – adjust later
Cayanne - 1 tablespoon or more
¼ cup oil ( peanut oil is recommended, but canola or other will work)

Method: In a large stainless steel bowl add the chicken to the marinade – let it sit for 15 or
more minutes
On a broiler pan, place the drained chicken and put in a low broil, broiler oven, cook
one side until light brown and turn to do the other side.
Return any marinade from the broiler pan to the marinade mixture and add the diced
onions and green peppers. Allow them to sit a while and then place in a drain .
Return the liquid to the original mixture.

In a large skillet add ½ or more oil (see above) and place on medium heat burner. Add the onions and green pepper and allow the onion to lightly brown.

In the mean time, Put the potatoes and carrots (cabbage) in a large microwave dish and nuke
until the veggies are slightly softened. Reserve any liquid and add to the final mixture.

Place the chicken, nuked veggies, onion and peppers in a large pot with the marinade. Bring to a simmer and cook about 10 to 15 minutes. Stir a few times. Taste test for salt, piment, black pepper. Balance the acidity with the salt and piment. Remove from heat and allow to sit until serving time. (2 to 3 hours is good) The vegetables should be medium cooked texture, not hard or mushy. The chicken should fall from the bones easily but not be stringy.

Prepare about 4 cups uncooked rice with 8 cups water and salt. Add rice to boiling water. Return water to a boil and then reduce heat to low. Cover and leave until all liquid is absorbed. Remove from heat. Fluff the rice and place in large surving bowl or pot. Cover. Set aside.

Serve in large bowls.