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

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.

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.