Chicken African Style
Yassa de Poulet

(Serves 4 to 6)


Chicken and Marinade

1 2 1/2- to 3-pound chicken, cut into 8 pieces 2 cups onions, very thinly
sliced (2 large onions)
4 to 6 cloves garlic, depending on size, peeled, crushed and chopped fine
1/2 teaspoon hot chili-pepper flakes
1/2 tablespoon grated fresh ginger
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup lime juice


Mix all ingredients together and let macerate overnight in the refrigerator
or 4 to 5 hours at room temperature, mixing every hour. Cut the little
pieces of fat which usually cling to the thighs of the chicken into small
pieces. Melt in a saucepan and brown the pieces of chicken in this fat. When
the chicken is browned, place in a large kettle. Deglaze the saucepan with
the marinade and add to the chicken. Bring to a boll, cover and simmer
slowly for 15 minutes. Take the cover off and boll on high heat for 5
minutes to reduce the sauce.

Jim
Jim@berk.com

Yassa Au Poulet (marinated &
 Grilled Chicke 

Boneless chicken, cut 
      - into pieces 
      Lemon juice 
      Onions 
      Chilies 
      Black pepper 
      Rice 

      Combine lemon juice, onions, chilies, and black pepper to make a 
      marinade. Place chicken in a single layer in a baking dish or other 
      glass container, and cover with the marinade. Seal the dish with 
      plastic wrap and and refrigerate for about 30 minutes or longer. 
      Remove chicken from marinade and grill until crisp and brown, basting 
      with marinade. Remove from grill. To complete the dish, simmer the 
      grilled chicken in the marinade for about 15 minutes. Serve the yassa 
      over white boiled rice, topping with the cooked marinade. 





                                                                          


  
   

      


