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Yassa Chicken


1 whole chicken with skin cut into quarters
¼ cup oil
½ cup fresh lemon juice
1 tbsp dijon mustard
1 tsp Supreme Garlic Powder
1 tsp Supreme Coarse Black Pepper
Salt to taste
2 Supreme Bay leaves
1 scotch bonnet, pierced
2 cups chicken stock
3 medium onions, sliced

½ cup sliced green olives
1 lemon sliced
Handful of chopped coriander


In a bowl mix together lemon juice, dijon mustard, garlic powder, black pepper and salt. Add chicken and sliced onions and mix well. Marinate in the refrigerator for 4 hours. Place a large frying pan (with a lid) over high heat. Add oil then place chicken in the pan and cook until brown on both sides. Remove chicken and set aside. Reduce heat to medium-high, add marinated sliced onions,bay leaves and scotch bonnet to the pan, stir and cook until onions soften. Stir in chicken stock and bring to a boil. Reduce heat to low and place chicken back into the pan, cover and simmer until chicken is fully cooked. Garnish with lemon slices, sliced olives and chopped coriander.