Chicken Yassa – African Style - Alina Reyzelman

Chicken Yassa – African Style

Ingredients:

1 chicken cut into pieces

½ cup vegetable oil

1 carrot

1 cup of chopped cabbage

4 onions

8 tbsp. of cider vinegar

8 tablespoons of lemon juice

4 cloves of minced garlic

Salt, pepper (black and red/cayenne) to taste

A bay leaf

2 tsp. Dijon mustard

2 tsp. soy sauce

1 chopped chili pepper

chunks of cabbage and carrots.

Prepare marinade by mixing mustard, chilli, garlic, onions, cider vinegar, lemon juice and soy sauce. Cut chicken into medium pieces and mix with marinade, put in the refrigerator for 3-5 hours or overnight. Bake chicken for 20 minutes at 400 F (200C). In a sauce pan, bring to boil the marinade, add chopped carrot and cabbage. Add baked chiken to the sauce pan and simmer for 10 minutes. Serve with rice or couscous.