Uassa Au Poulet De La Casamance Bbq Chicken W Lemon And Onions Recipes

UASSA AU POULET DE LA CASAMANCE - BBQ CHICKEN W LEMON AND ONIONS

Steps:

• Pour: 1 cup lemon juice and 1 cup salad oil over the chickens;.
• Allow to marinate for 30 minutes.
• Remove the chickens and broil (preferably over charcoal) until chickens brown on all sides and are about half done.
• 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.
• Return chickens to pan, smothering them with the onions.
• Pour 1 quart chicken stock over the mixture.
• Bake at 375F for 20 minutes until onions turn a light golden color.
• cook 1/2 to 1 lb white rice as directed on package.
• Place serving of cooked rice on a dinner plate. Top with 1 broiled chicken half.
• Cover with 1/2 to 1 cup Yassa onion mixture.
• Garnish with watercress or parsley.

POULET AU CITRON (LEMON CHICKEN)

Steps:

• Prepare at least two batches of marinade* by combining lemon zest, lemon juice, garlic, thyme, salt and pepper, mixing well.
• One batch is for marinating the chicken, the second batch will be used later for basting (keep it refrigerated until needed).
• Place rinsed& dried chicken quarters into a marinating container large enough to hold them and pour one batch marinade over the chicken.
• Seal container and let chicken marinate in the refrigerator 3-4 hours, turning several times to evenly coat.
• Preheat oven to 425 degrees F.
• Remove chicken from marinade and discard that batch of marinade.
• Place chicken into a lightly greased shallow baking dish big enough to hold all of the chicken.
• Brush with melted butter and bake, uncovered, 25 minutes.
• While the chicken is cooking, prepare your second batch of marinade, if you have not already done so.
• Brush chicken with some of the new batch of marinade and return to the oven.
• Bake, occasionally basting with this marinade, another 25-35 minutes or until the chicken is cooked all the way through and is nicely browned.
• Once chicken is cooked, place onto a large platter and garnish with lemon slices and parsley.
• If there is any remaining marinade, bring it to a boil in a small saucepan and cook for at least 3 minutes, then pour over the chicken.
• *Or,you can have yet another batch of marinade prepared and heat that fresh batch-reducing it slightly- if you prefer lots of sauce.
• Serve atop steamed rice, if desired.

POULET YASSA (CHICKEN YASSA) FROM AFRICA

Steps:

• Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight.
• Remove chicken from the marinade, but save the marinade.
• Cook according to one of the following methods.
• Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
• Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
• While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.
• Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
• Reduce heat.
• Add chicken to the sauce, cover and simmer until chicken is done.
• Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.

WEST AFRICAN CHICKEN

Steps:

• Heat oil in a heavy pan and fry chicken and onion until golden.
• Add curry powder and cook for 1 minute, stirring continuously.
• Add remaining ingredients, bring to the boil, then cover and simmer for 20 minutes, stirring occasionally.

POULET DE NORMANDY

Steps:

• Mix breadcrumbs, margarine, and water.
• Place 1/2 of the mix into a casserole.
• Mix chicken, onion, celery, mayonnaise, and salt. Spoon over first mixture and top with remaining bread mixture.
• Beat eggs slightly, add milk, and pour over mixture.
• Cover and refrigerate overnight.
• Remove one hour before baking.
• Spread soup over top.
• Bake at 325°F for 40 minutes.
• Put cheese on top and bake an additional 10 minutes.