Chicken yassa with mixed citrus
Chicken second courses
I had a considerable amount of wonderful grapefruit, lemon and lime juice left from making ceviche with flounder. I wanted to incorporate that juice in a cooked dish while it was still fresh. So I revisited my traditional yassa recipe and came up with this fresh take. This yassa version makes a great stand-alone stew, but will also work really well over couscous, or rice for a whole meal. I used fresh Meyer's juice and zest to marinate the chicken, but then cooked everything in a blend of citrus.
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