Chicken Yassa With Mixed Citrus

1. 1

   In a glass or ceramic bowl roll the cut up chicken pieces in with the lemon juice and zest, olive oil, salt, pepper, and fresh ginger. Let this marinate for at least 3 hours in the fridge.

2. 2

   Then in a large Dutch oven heat @ 2 tbl. of the peanut oil. Brown the chicken pieces top to bottom. Remove these from the pan. Add and heat more peanut oil if needed. Saute the onions over medium heat until soft and caramelized, about 20 minutes.

3. 3

   Deglaze the pan with the white wine. Return the chicken to the pan. Add the marinade and everything still in it, green olives and a bit more salt, to taste. Bring to a slow simmer.

4. 4

   Whisk the mustard in with the water. Pour this into the pan along with the mixed citrus juices. Simmer slowly for about half an hour. Remove from heat. De-bone the chicken when this cools. Taste and adjust seasoning. The broth should already taste great, but this dish is best left to sit in the fridge overnight and be served the next day. Serve heated with cilantro or parsley, additional lemon zest and lemon twists if desired over rice or couscous.

* Per serving · 4 servings · Values may vary.