Ingredients
1. 2 chicken breasts
2. 3 tbsp of oil for frying
3. 6 limes
4. 2 large onions
5. ground red pepper
6. salt to taste
7. ground black pepper
8. 1 bayleaf
9. 2 tbsp of oil for marinating
Directions : Cut the chicken into eight large pieces. Squeeze juice from the limes and mix with salt, ground red pepper and bayleaf. Slice onions finely, spread over chicken and mix well with two table spoons of oil. Leave for a minimum of 2 hours (or overnight) to marinade.
Later: Drain chicken pieces and grill lightly, preferably over charcoal or wood. Heat the oil in a frying pan. Drain onions and saute gently in the oil until soft. Add the marinade and cook for five minutes. Then add chicken pieces and one glass of water. Check seasoning. Cover and simmer for 45 minutes. Serve over rice.
Tried the recipe and I think it came out quite well … at any rate, it was very good! So, when will there be some more recipes??? I don’t get out to Seattle often, but I did enjoy the meal I had there (Doro Wott) and would like to try to reproduce more!
The best chicken dish in town! Bar none.
Did not try the dish but would also love to see more recipes. I went to your restaurant last week while on vacation in the area and thought this was the best meal on the trip!!!!
Did I hear this was Ethiopian food ?
Is there a cook book you would recommend ?
Thanks!
This is my favorite dish by FAR! However – your menu mentions mustard in the menu description of Chicken Yassa as well as olives and they’re not in the recipe? I’m so curious if they should be as I would love to recreate.
Thanks!