Mix lemon juice, olive oil, Dijon mustard, scotch bonnet pepper hot sauce, crushed garlic, and salt to make the yassa marinade.Slice the onions thinly.Combine the yassa marinade, sliced onions, and chicken pieces in a large bowl.Refrigerate the marinade mixture with chicken and onions for at least 3 hours (up to 24 hours).Pour the chicken broth into the pan to deglaze it, scraping up any browned bits.Dice the carrots.Remove the browned chicken pieces from the pan and set aside.Remove the chicken pieces from the marinade, placing them on a plate, and reserve the remaining marinade mixture.Separate the reserved marinade mixture into marinade liquid and the marinated onions.Add the reserved marinade liquid to the pan and stir to combine with the deglazing broth.Caramelize the marinated onions in the same pan until soft and golden.Preheat the oven to 350°F (176°C).Stir the diced carrots and sliced green olives into the caramelized onions.Return the browned chicken to the pan and pour the onion-carrot-olive mixture and yassa sauce over the top.Cover the pan and bring the sauce to a boil on the stovetop.Transfer the covered pan to the preheated oven and bake.Remove the pan from the oven and let the chicken yassa rest for 10 minutes.Crush the garlic cloves.Serve the rested chicken yassa over servings of white rice.Season the marinated chicken pieces with additional salt and black pepper.Heat olive oil in a large oven-safe pan, then brown the seasoned chicken pieces on all sides.
Engagement Levels
Continuous
Primary
Occasional
None
Click on any step in the timeline to mark it as complete.
