Nigeria - Chicken Yassa

I thought long and hard for several minutes about which soup recipe to select as the first one to be posted here.

Then I realized that it makes no great matter, because every nation of the Commonwealth is excellent and each soup recipe equally so.  No need to make a great fuss over The Inaugural Recipe, let's just do it.

After a taxing week marked by brutality and ennui, I was in the mood a comforting chicken soup the other night.

Lemony chicken soups are common in many west African nations, and I found this recipe posted to a Nigerian community message board.  I would credit the individual, but at the moment their online handle escapes me.  Regardless, full credit is given.

The original recipe called for an entire chicken, but I reduced that for a smaller serving.  You can use one chicken breast, or, as I prefer, a package of chicken tenders as they cook quickly and are, erm, rather tender.

This is a fantastic soup because it offers the warmth of a good chicken soup with hearty vegetables, and the lemon elevates it into something special.

NOTE: Most of the recipes I present here are usually measured to make 2 servings.  To make more, adjust the measurements accordingly.

And here it is:

Chicken Yassa

8 tbsp lemon juice
8 tbsp cider vinegar
2 tbsp hot mustard
1 large onion, sliced thin
1 chicken breast, or a package of chicken tenders
3-4 tbsp oil
1 cup chopped baby carrots
1 cup chopped cabbage
2 bay leaves
2 sprigs of thyme
1 green chili, sliced
2 cups chicken stock
salt and pepper to taste

1. The night before, prepare a marinade of: lemon juice, cider vinegar, hot mustard, and the onion slices.

2. Chop the chicken into bite-size pieces and marinate overnight.

3. When it is time to cook, heat the oil over medium heat in a soup pot.  Fry the chicken in the oil for a few minutes until sealed on the outside.  Do not brown.

4. Add the marinated onions to the chicken and fry for a couple of minutes, then add the remaining marinade, the stock, cabbage and carrots, bay leaves, thyme and chili.

5. Bring to a slow boil, then let simmer for at least an hour or more.

6. Serve and devour.  Think about how excellent Nigeria is.