Chicken Yassa With Mixed Citrus Recipe

Name: Chicken Yassa With Mixed Citrus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3 pounds free range chicken, with skin and bones, cut up; 3 large Spanish onions, sliced thin; 1/2 cup Meyer's lemon juice; zest of Meyer's lemon; 1/4 cup olive oil; 1/2 teaspoon kosher or sea salt, to taste; 1/2 tablespoon fresh ginger, peeled and grated; 2 tablespoons peanut oil (or other type- your choice); 1/2 cup dry white wine; 1/2 cup green olives, pitted; 1/2 tablespoon dijon mustard; 1/2 cup water; 1/4 cup fresh pink grapefruit juice (or orange); 1/4 fresh lime juice; 1/4 cup Meyer's lemon juice; Serve as stew or on top of rice or couscous; Garnish with additional Meyer's lemon zest and twist, fresh herb such as cilantro or parsley

Servings: persons

2-3 pounds free range chicken, with skin and bones, cut up
3 large Spanish onions, sliced thin
1/2 cup Meyer's lemon juice
zest of Meyer's lemon
1/4 cup olive oil
1/2 teaspoon kosher or sea salt, to taste
1/2 tablespoon fresh ginger, peeled and grated
2 tablespoons peanut oil (or other type- your choice)
1/2 cup dry white wine
1/2 cup green olives, pitted
1/2 tablespoon dijon mustard
1/2 cup water
1/4 cup fresh pink grapefruit juice (or orange)
1/4 fresh lime juice
1/4 cup Meyer's lemon juice
Serve as stew or on top of rice or couscous
Garnish with additional Meyer's lemon zest and twist, fresh herb such as cilantro or parsley

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
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
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
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.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2-3 pounds free range chicken, with skin and bones, cut up, 3 large Spanish onions, sliced thin, 1/2 cup Meyer's lemon juice, zest of Meyer's lemon, and more.

Yes, Chicken Yassa With Mixed Citrus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Yassa With Mixed Citrus

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