Spicy Turkey Recipes - Yassa De Poulet

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YASSA DE POULET

1 to 3-pound chicken, cut into 8 pieces

2 cups onions, very thinly sliced (2 large onions about)

4 cloves garlic, depending on size, peeled, crushed and chopped fine

1 teaspoon hot chili-pepper flakes

1/2 tablespoon grated fresh ginger

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup lime juice

Mix all ingredients together and let macerate overnight in the refrigerator or 4 to 5 hours at room temperature, mixing every hour. Cut the little pieces of fat which usually cling to the thighs of the chicken into small pieces. Melt in a saucepan and brown the pieces of chicken in this fat. When the chicken is browned, place in a large kettle. Deglaze the saucepan with the marinade and add to the chicken. Bring to a boll, cover and simmer slowly for 15 minutes. Take the cover off and boll on high heat for 5 minutes to reduce the sauce.