Chicken Yassa

Ingredients

• Chicken leg

  Broilers or fryers, meat and skin, raw

  400g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Thyme

  Spices, dried

  2 tbsp, leaves or 5g

• Organic Apple Cider Vinegar: Filtered or Unfiltered

  Spectrum

  1 tablespoon or 100g

• Lime juice

  Raw

  ½ cup or 121g

• Canola oil

  4 tbsp or 56g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Welsh, raw

  32 oz or 907g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Jalapeno peppers

  Raw

  100g

• Garlic

  Raw

  4 cloves, minced or 12g

• Ginger

  Spices, ground

  4 tsp or 7g

• Bay

  Castella

  300g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

Directions

1. In a large bowl, combine the chicken legs with the scallions, thyme, vinegar, 1/4 cup lime juice and 1 tablespoon oil. Marinate in the fridge for at least 2 hours or up to 24 hours.
2. If using a grill or grill pan, heat it over high; if using a cast-iron skillet, heat 1 tablespoon oil over medium-high. (If cooking indoors, pat the chicken dry, discarding marinade, then brush the chicken lightly with oil.) Season the chicken all over with salt and pepper. Working in batches if necessary, grill or sear the chicken until browned on both sides, 6 or 7 minutes per side. Transfer the chicken to a plate.
3. Meanwhile, in a large pot, heat the remaining 3 tablespoons oil over medium-high. When the oil is hot, add the onions in an even layer, season with salt and pepper, and let sear without stirring for 3 to 4 minutes. Using a wooden spoon, stir occasionally to prevent onions from burning at the bottom of the pot, and allow onions to cook until they start to caramelize and take on some color, 10 to 12 minutes.
4. Add the bell pepper, chile, garlic, ginger, bay leaves and the mustard (if using), and continue stirring, adding 1 to 2 tablespoons of water as needed to avoid scorching at the bottom of the pot, another 5 minutes. Stir in another 1/4 cup lime juice, and season with 1 tablespoon salt and 2 teaspoons pepper.
5. Add the grilled chicken into the pot, tucking it under the onions, then top with 1 cup water. Stir well, smooth mixture gently into an even layer, cover and simmer over medium until chicken is cooked through and tender, about 30 minutes.
6. Season to taste and add more lime juice to taste, if desired. Serve chicken over rice, with onion mixture and sauce drizzled generously on top.
7. Recipe by: Alexa Weibel (source: https://cooking.nytimes.com/recipes/1021053-chicken-yassa?action=click&module=RecipeBox&pgType=recipebox-page®ion=all&rank=68)