Ingredients

• 3 cups freshly squeezed lime juice
• 8 large yellow onions, very thinly sliced
• 1 tablespoon of freshly ground black pepper corns
• 1 teaspoon minced fresh habanero chile, or to taste
• 3 tablespoons soy sauce, or 3 "Maggi" bouillon cubes
• 1 whole chicken (3 to 4 pounds), cut into 8-10 pieces
• ¼ cup peanut oil or olive oil
• 1 tablespoon garlic powder
• ¼ cup dijon-style mustard, or American brown mustard
• Salt to taste
• 3 dried bay leaves
• 1 Habanero chile
• 1/2 cup pimento-stuffed or plain pitted olives (optional)
• Plain white rice to serve

Method

Step 1

In a large bowl, prepare marinade by mixing the lemon juice, onions, pepper, minced chile, soy sauce or "Maggi cubes". Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl tightly and allow the chicken to marinate for at least 4 hours in the refrigerator. It is best to marinate it over night, if you can.

Step 2

Preheat the broiler, or heat the oven to 450 F.

Step 3

Remove the chicken pieces, reserving the marinade and onions, and place the chicken in a shallow pan or baking sheet.

Step 4

Broil the chicken on high heat, until it is browned on both sides, about 20 minutes (no need to flip the chicken).

Step 5

In a large sauté pan, put in oil and heat. Stir in garlic powder and mustard. Add chicken pieces. Stir thoroughly on high heat. Add all the marinade with the onions, lower the heat and cover the pan tightly. No water is necessary at all, the juice of the onions and the lime juice will do. Cook slowly without stirring, until the onions are tender and translucent.

Step 6

Add habanero chile and olives. Remove the chile after 5 minutes (or not, according to the level of heat you desire). Make sure it does not break to avoid overly spicing your dish and reserve (it can be served separately).

Step 7

Stir, then bring the yassa slowly to a boil, lower the heat and simmer, covered, without stirring for about 30 minutes, or until the chicken is cooked through. Serve over plain white rice.