Yassa Chicken

INGREDIENTS

2	kilos bone-in chicken legs and thighs
4	Vienna sausages, sliced
1.5	kilos onions, thinly sliced and cut in half
1	kilo carrots, diced
1	kilo potatoes, diced
4	garlic cloves, minced
2	teaspoons dried chicken stock
3	tablespoons hot mustard
1	chipotle chilli, chopped fine
2	habanero chillies, chopped fine
2	tablespoons smoked paprika
125	grams black olives, sliced
125	grams green olives, sliced
2	teaspoons Aromat
1	teaspoon ground cumin
1	teaspoon ground black pepper
2	Bay Leaves
1/2	cup fresh lemon juice
1/2	cup fresh lime juice
1/2	cup peanut oil

INSTRUCTIONS

1.	Combine all of the ingredients except for the chicken and peanut oil in a large bowl. Stir well.
2.	Transfer chicken and marinade to a large zipper bag.
3.	Allow to marinate in the refrigerator overnight.
4.	Add 1/2 of the peanut oil to a large braising pan over medium-high heat.
5.	Sautee the chicken and sausages until golden brown.
6.	Remove the chicken and sausages and set aside.
7.	Sautee the onions, carrots, potatoes and garlic without the marinade, in the same pan with the remaining oil. Saute until the onions just start to caramelise.
8.	Remove vegetables and set aside.
9.	Add the marinade to the pan and reduce over high heat until sauce coats the back of a spoon.
10.	Remove sauce from the pan and set aside.
11.	Add chicken pieces to the pan.
12.	Layer vegetables over the top of the chicken.
13.	Pour sauce on top of vegetables.
14.	Cover and bake at 180C for 80 minutes.
15.	Remove from oven and sprinkle with black and green olive slices.
16.	Serve with rice.