Weekend Special Authentic Chicken Yassa

Ingredients
2 Jars Yassa sauce
3-4 lb cut up bone-in skinless chicken pieces (see notes)
2 cups sliced bell peppers (mixture of red, yellow and green)
2 large onions sliced (see notes)
2 tablespoon fish sauce
1 tablespoon fresh garlic minced
1 tablespoon fresh ginger minced
¼ cup freshly squeezed lime juice (see notes)
½ cup black kalamata olives (optional)
¼ cup canola oil
2 large sweet potatoes cut into 2 inch chunks (see notes)
1 cup water
1 habanero pepper finely chopped (for extra spicy option)

Directions

1. Using a sharp knife, make scores (medium slits) all over the chicken pieces to allow the marinade to penetrate deeper.

2. Place chicken pieces in large resealable food storage bag. Pour one jar of Yassa sauce, fish sauce, ginger, garlic and habanero pepper (if using) in bag.

3. Close bag securely, squeezing out any air pockets; turn to coat chicken pieces. Marinate in refrigerator overnight or for up to 24 hours.

4. Preheat gas grill to medium-high heat. Remove chicken from marinade, brushing off any onions pieces that adhere to it. Reserve the marinade.

5. Grill covered, until slightly charred but not done; on both sides, turning once. Place on a platter and cover loosely with aluminum foil to keep warm. You may also broil the chicken in the oven until charred on both sides.

6. Heat 2 tablespoons of the oil; fry the sweet potato until lightly brown on all sides. With a slotted spoon, remove the potatoes to a bowl, covering to keep warm.

7. Add the remaining 2 tablespoons of the oil, sauté the onions until brown and caramelized.

8. Return the chicken with any accumulated juices back to the pan. Add the sweet potatoes, bell peppers, olives, reserved marinade, extra jar of Yassa sauce and water to the chicken mixture.

9. Bring to a boil and immediately turn down to a simmer. Simmer covered for about 30-40 minutes or until chicken is cooked through. Add the lime juice at the end of cooking and stir.

10. Check the consistency of the sauce, if it is too runny, simmer uncovered, for an additional 10-15 minutes to thicken. Serve over cooked Jasmine rice or couscous.

Notes

• For an authentic taste, use bone-in chicken; it imparts more flavor. Feel free to use your favorite chicken pieces – bone-in chicken breasts, thighs, leg quarters, etc.

• If you are partial to the taste of more caramelized onions, include the onions. If you prefer a saucier version with fewer onions, feel free to omit the onions.

• We recommend using freshly-squeezed lime juice to impart the fresh citrus bite that gives Yassa that authentic taste.

• Sweet potatoes work really well here – the sweetness compliments the sour, salty and spicy aspects of this dish, engaging all your taste buds! You can substitute them for fried plantains served on the side. Use russet potatoes in the Yassa dish as a stand-in for the sweet potatoes.