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 shallow pan over high heat. Add oil and once heated add the chicken to 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 on low until chicken is fully cooked and the stock has reduced. Garnish with lemon slices, sliced olives and chopped coriander. Serve with bread

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