Chicken With Lemon Mustard Sauce Yassa Recipes

Steps:

• Whisk together the vinegar, lemon juice, garlic, ginger, mustard, lemon zest, chile, black pepper, cayenne and salt to taste in a large nonreactive bowl or other container. Stir in the onions and bay leaf. Add the chicken to the marinade and toss to coat. Refrigerate, covered, turning the chicken in the marinade if it's not completely covered, at least 6 hours or overnight.
• Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Remove the chicken from the marinade; reserve the marinade. Working in batches to avoid overcrowding the pot, add the chicken to the pot and sear until golden brown on both sides, about 8 minutes. Transfer the chicken to a plate and set aside.
• Add the allspice to the pot and cook until fragrant, about 1 minute. Spoon the solids from the marinade into the pot and cook, stirring, until softened, about 5 minutes. Add the reserved liquid and chicken, making sure to spoon the sauce over the chicken to coat. Add about 1 cup of water to the pot. Cover and cook over medium heat until the chicken is cooked through, about 30 minutes. Discard the bay leaf.
• Place the chicken on a serving platter. Spoon the onions and sauce from the pan over the chicken. (Simmer the sauce, uncovered, for 5 minutes on medium heat if there is too much liquid; it should be a rich sauce.) Season with salt and pepper and serve with the rice.

Steps:

• In a large nonreactive bowl, prepare a marinade by mixing the lemon juice, onions, salt, pepper, minced chile and 4 tablespoons of the peanut oil in a large bowl. Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl with plastic wrap and allow the chicken to marinate for at least 3 hours in the refrigerator. Preheat the broiler. Remove the chicken pieces, reserving the marinade and onions and place the chicken in a shallow pan. Broil the chicken until it is lightly browned on both sides. Remove the onions from the marinade. Heat the remaining tablespoons of oil in a flameproof 5-quart casserole or Dutch oven and cook the onions slowly until tender and translucent. Add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces, pricked chile, olives, carrots, mustard and water. When the dish has reached the desired degree of hotness, remove the chile and reserve ( it can be served separately to the chile heads). Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through. Serve hot over the rice.

Steps:

• Combine lemon juice, oil, mustard, sugar, salt and pepper.
• Place chicken in single layer in non-aluminum baking dish. Pour lemon-mustard marinade over chicken. Turn to coat.
• Refrigerate, covered 30-45 minutes, turning once.
• Broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink.
• Turn and baste every 5 minutes while cooking.

Steps:

• 1. Rinse the chicken pieces under cold running water, then drain and blot dry with paper towels. Make 1 or 2 deep slashes, to the bone, in each piece, then place in a nonreactive baking dish large enough to hold the pieces in a single layer. Set aside while you prepare the spice paste.2. Combine the garlic, chiles, salt, and pepper in a mortar and pound to a paste with the pestle, then work in the oil or combine the oil with the other ingredients in a blender and process until smooth. Using your fingers, stuff half the spice paste into the slashes in each piece of chicken, then spread the remainder over the skin. Cover and let marinate, in the refrigerator, for 2 to 12 hours (the longer the better).3. Preheat the grill, using the two-tiered method.4. Meanwhile, prepare the sauce. Select a heavy nonreactive saucepan or flameproof casserole large enough to hold the chicken and in it combine the onion, mustard, oil, lemon juice, olives, bay leaf, chile, and salt and pepper. Stir well to mix and bring to a boil over medium heat, then reduce the heat to low. Simmer, uncovered, stirring frequently, until the onion is soft and the sauce is thick and creamy and the oil has started to separate out, about 15 minutes. Remove from the heat and taste for seasoning, adding salt and pepper to taste. Discard the bay leaf and chile. Set the sauce aside, covered.5. When ready to cook the chicken, oil the grill grate. Arrange the chicken pieces, skin side down, on the grate over the hotter section of the grill and cook.6. Transfer the chicken to the saucepan with the sauce and bring to a simmer over low heat, spooning the sauce over the chicken to coat. Cover and cook until the chicken is well flavored by the sauce, 4 to 5 minutes.7. Transfer the chicken pieces to serving plates or a platter, spoon the sauce over, and serve.Serves 4