• 1 (3 to 3 1/2 pound) chicken, cut into 8 pieces
• 1 1/2 cups thinly sliced onions
• 6 cloves garlic, halved
• 1 cup sliced celery (2 ribs)
• 1 cup sliced carrots (2 small)
• 2 lemons zested and juiced
• 1 fresh Scotch bonnet pepper, quartered
• Salt and freshly ground black pepper
• 2 Tbsp vegetable oil
• 1 qt chicken stock
• 1 tsp ground ginger
• 1 tsp ground coriander
• 1 Tbsp ground Piri Piri seasoning
• 1 Tbsp butter

1. Marinate chicken for 3 to 5 hours in onions, garlic, celery, carrots, lemon juice, and hot pepper.

2. Strain, remove chicken and pat dry. Reserve the vegetables.

3. Add vegetable oil to a Dutch oven on medium heat.

4. Season the chicken with salt, pepper, ginger, coriander and brown in Dutch oven.

5. Remove chicken, and pour off excess fat. Deglaze pan with chicken stock and add chicken, and marinated vegetables. Allow chicken to cook, covered, over medium heat until chicken is tender, about 15 to 20 minutes.

6. Remove chicken and reserve in warm place (oven preheated to 250 degrees). Strain sauce through china cap or sieve.

7. Season the sauce with lemon zest, salt, pepper & Piri Piri.

8. Warm the chicken in sauce.

9. Serve the chicken with Jollof rice.

Serve with Jollof Rice and Yassa Chicken.
Source: Chef Julius: www.taleof2chefs.com