Yassa Chicken a la Kocoa


Juice from 3 lemons
4 onions, sliced
1 fryer chicken, cut-up
salt, pepper
& granulated garlic for seasoning
6 Tablespoons peanut oil
1 Tablespoon butter
1-16 ounce bottle salsa picante verde (green chillies)
4 teaspoons tumeric
3 Tablespoons fresh thyme OR
2 teaspoons dried thyme
1 cup white wine good shot of great rum, dark or white (optional)


Prick chicken pieces with fork, place in reclosable plastic bag and pour in fresh lemon juice. Let marinate in refrigerator for at least 2 hours and up to 8 hours. Preheat oven to 350°F. Remove chicken from plastic bag and season with salt, pepper and granulated garlic. Set aside. Heat large skillet, add 1 Tablespoon peanut oil, ½ of sliced onions and 2 teaspoons of the tumeric. Saute for 3-5 minutes and turn into a casserole dish. Repeat this process with remaining onions and tumeric. Add remaining oil and butter to same skillet. Brown chicken on both sides. DO NOT COOK THROUGH! Put chicken on top of onions, add salsa verde, thyme, wine and rum. Bake uncovered for 1-1/2 to 2 hours or until chicken is fully cooked. Serve over rice. Serves 4-5 Adapted from "The Africa Cookbook" by Jessica Harris