POULET YASSA

Poulet Yassa
This is one of the most venerable and simple of African dishes; simplicity, rich flavor and results that are predictably excellent no matter the experience or skill of the cook.

1/4 cup lemon juice
4 large onions, sliced
salt and pepper
5 Tbsp peanut oil
1 habanero chile
1 frying chicken in pieces (about 3-4 lbs)
½ cup water

The night before, prepare a marinade by mixing lemon juice, onions, salt, pepper and 4 Tbsp. Of the peanut oil in a deep bowl. Prick the habanero with the tines of a fork and add it to the marinade as well. When the marinade has reached the desired degree of hotness, remove the chile and reserve (it can be minced and served separately as a garnish).

Place the chicken pieces in the marinade, cover with plastic wrap, and refrigerate overnight. When ready to cook, preheat the broiler. Remove chicken pieces from the marinade, reserving the marinade and the onions. Place the pieces on the broiler rack and grill them briefly, until they are just lightly browned on both sides. Set aside.

Drain the onions from the marinade. Heat the remaining Tablespoon of oil in a deep skillet and fry the onions over medium heat until they are tender and transluscent. Add the remaining marinade and cook until the liquid is heated through. Add the chicken pieces and the water and stir to mix well.

Lower the heat and simmer covered, until the chicken pieces are cooked through-about an hour.

Serve over white rice.