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Recipes
Yassa Au Poulet De La Casamance
Ingredients:
1 lemon
4 2 1/2 lb chicken breasts, cut in halves
3 lbs. white onions, thinly sliced
1/2 a cup chopped parsley
1 tbs coarse black pepper
1 tbs coarse salt
3 bay leaves
1 tsp thyme
1 tsp crushed red pepper
1 cup lemon juice
1 cup salad oil
1 quart chicken stock
1/2 - 1 lb white rice
Watercress/parsley
Note that chicken in the Yassa is marinated, partially broiled or barbecued to obtain required browning, and then finished in the oven, smothered in the onion- lemon sauce. For the onion lover (and we belong to the Onion Lover's League), this dish is superb.
1.) Rub lemon cut in half heavily over chicken. Spread chickens out in a 12 x 18 x 2-inch baking pan.
2.) Cover chickens with onions, parsley, pepper, salt, bay leaves, and thyme.
1 tsp. CRUSHED RED PEPPER (optional).3.) Pour lemon juice and salad oil over chicken, and allow to marinate for half an hour
4.) Remove the chickens and broil (preferably over charcoal) until chickens brown on all sides and are about half done.
5.) Simmer the onion mixture above over direct heat stirring up from bottom to prevent onions from browning. Onions
should remain white. Cook no longer than 5 minutes.
6.) Return chickens to pan, smothering them with the onions.
7.) Pour chicken stock (including giblets) over the mixture.
8.) Bake at 375' for 20 minutes until onions turn a light golden color.
9.) Cook rice as directed on package.
10.) Place serving of rice on a dinner plate.
11.) Put piece of chicken on rice
12.) Cover with 1/2 to 1 cup Yassa onion mixture
13.) Garnish with watercress or parsley
Some of the instructions in this are vague: for instance, why cover the chicken with what I assume to be the yassa onion mixture and then cover it again? I think this means that when you take the chicken out of the marinade, there is some "sauce" left in the bowl which is poured back on the chicken afterwards...
Citation: http://www.africa.upenn.edu/Cookbook/Senegal.html
- Barbecued Chickens with Lemon and Onions over Rice
- Yield: 8 portions
Ingredients:
1 lemon
4 2 1/2 lb chicken breasts, cut in halves
3 lbs. white onions, thinly sliced
1/2 a cup chopped parsley
1 tbs coarse black pepper
1 tbs coarse salt
3 bay leaves
1 tsp thyme
1 tsp crushed red pepper
1 cup lemon juice
1 cup salad oil
1 quart chicken stock
1/2 - 1 lb white rice
Watercress/parsley
Note that chicken in the Yassa is marinated, partially broiled or barbecued to obtain required browning, and then finished in the oven, smothered in the onion- lemon sauce. For the onion lover (and we belong to the Onion Lover's League), this dish is superb.
1.) Rub lemon cut in half heavily over chicken. Spread chickens out in a 12 x 18 x 2-inch baking pan.
2.) Cover chickens with onions, parsley, pepper, salt, bay leaves, and thyme.
1 tsp. CRUSHED RED PEPPER (optional).3.) Pour lemon juice and salad oil over chicken, and allow to marinate for half an hour
4.) Remove the chickens and broil (preferably over charcoal) until chickens brown on all sides and are about half done.
5.) Simmer the onion mixture above over direct heat stirring up from bottom to prevent onions from browning. Onions
should remain white. Cook no longer than 5 minutes.
6.) Return chickens to pan, smothering them with the onions.
7.) Pour chicken stock (including giblets) over the mixture.
8.) Bake at 375' for 20 minutes until onions turn a light golden color.
9.) Cook rice as directed on package.
10.) Place serving of rice on a dinner plate.
11.) Put piece of chicken on rice
12.) Cover with 1/2 to 1 cup Yassa onion mixture
13.) Garnish with watercress or parsley
Some of the instructions in this are vague: for instance, why cover the chicken with what I assume to be the yassa onion mixture and then cover it again? I think this means that when you take the chicken out of the marinade, there is some "sauce" left in the bowl which is poured back on the chicken afterwards...
Citation: http://www.africa.upenn.edu/Cookbook/Senegal.html