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Yassa

Spicy Marinated Chicken in Onion Sauce

As the marinated chicke simmers on the bed of onion, the onions cook down into a lucious sauce topping for rice.

Ingredients:

4 large onions, thinly sliced
1/2 cup fresh lilme juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (3-1/2 lb) chicken, cut into 8 pieces
3 tablespoons olive oil
1 medium carrot, chopped
1 medium celery rib, chopped
4 garlic cloves, minced
1 fresh hot chile pepper
1/2 cup chicken broth, hommade or canned
Hot cooked rice or couscous

Directions:

In a large bowl, combine the onions, lime juice, salt, and pepper. Add the chicken and toss to coat well. Cover, and refrigerate for at least 3 and up to 6 hours. Remove the chicken from the marinade and pat it dry with paper towels. Drain the marinade in colander set over a large bowl, and reserve both the liquid and the solids.

Heat the oil i a 5-quart dutch, oven. In batches, cook the chicken ober medium high heat, turning ofen, until browned on all sides, about 6 minutes per batch. Using tongs, transfer the chicken to a plate and set it aside.

Add the reserved marinated onions and the carrot, celery, garlic, and chilepepper to the Dutch oven. Cook over medium high heat stirring often, until the onions have softened, about 8 minutes. Stir in the chicken broth and reserbed marinade liquid, bring to aboil. Return the chicken to the dutch oven, reduce the heat to medium low and simmer, covered until the chicken shows no sign of pink at the bone when pierced with the tip of a sharp knife. 35 to 40 minures. serves 4

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