Egyptian cooks make wonderful Yassa. Instead of frying, they often grill the chicken before adding it to the sauce. For less tangy flavor you can add less lemon juice, although it does mellow after cooking.

Yield: Serves 4

Ingredients
2/3 cup lemon juice
4 tablespoons malt vinegar
3 onions, sliced
4 tablespoons groundnut or vegetable oil
2 1/4 pounds chicken pieces
one sprig thyme
1 green chili, seeded and finely chopped
2 Bay leaves
1-7/8 cups chicken stock

How to Make
1. Mix the lemon juice, vinegar, onions and 2 tablespoons of the oil together, place the chicken pieces in a shallow dish and pour over the lemon mixture. Cover with clear film and leave to marinate for 3 hours.
2. Heat the remaining oil in a large saucepan and Fry the chicken pieces for 4-5 min. until browned.
3. Add the marinated onions to the chicken. Fry for 3 min., then add the marinade, thyme, chili, Bay leaves and half the stock.
4. Cover the pan and simmer gently over moderate heat for about 35 min., until the chicken is cooked through, adding more stock as the sauce evaporates. Serve hot to hungry guests!

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