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

West African Chicken Yassa image

Provided by Sarah_Jayne

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts, skin on
2 garlic cloves, finely chopped
1 fresh chili pepper, mild, chopped
2 tablespoons vegetable oil
2 large vidalia onions
1/2 teaspoon thyme, chopped
3 lemons
12 1/2 fluid ounces chicken stock
salt & freshly ground black pepper

Steps:

Place the chicken in a bowl and squeeze in the juice of 1½ lemons.
Add the garlic and chilli.
Mix to coat the chicken well and leave to marinate in the refrigerator for at least 1 hour.
Preheat a hot barbecue, grill, griddle or dry frying pan.
Remove the chicken from the marinade and brush it with oil.
Place the chicken, skin-side towards the heat, on the barbecue, under the grill, on the griddle or in the pan, and cook for about 4-5 minutes on each side, until well colored and cooked through, but be careful not to let it dry out.
While the chicken cooks, cut the onions into medium-thin slices.
Heat a few drops of oil in a deep frying pan and fry the onions with the thyme for about 5-8 minutes until nice and brown, allowing their sweetness to come out.
Remove the onions from the pan and set aside on a warm plate.
Pour the juice of 1 lemon and the chicken stock into the pan, bring to the boil and season with salt and pepper to taste.
Allow it to reduce slightly, stirring and scraping the bottom of the pan to get up all the taste.
Arrange the chicken on a plate, top with the onions and pour the lemon sauce over it.
Garnish with the remaining lemon half and serve.

Nutrition Facts : Calories 392.7, Fat 21.6, SaturatedFat 5.1, Cholesterol 95.6, Sodium 230.5, Carbohydrate 15.9, Fiber 2.7, Sugar 6.4, Protein 34.2

Poulet Yassa (Chicken Yassa) from Africa image

Provided by Ed Gibbon

Categories Chicken

Time 4h45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/2 cup peanut oil (or any cooking oil)
1 chicken, cut into serving-sized pieces
4 -6 onions, cut up
8 tablespoons lemon juice
8 tablespoons vinegar (cider vinegar is good)
1 bay leaf
4 cloves minced garlic
2 tablespoons Dijon mustard (optional)
1 tablespoon maggi seasoning sauce (or Maggi cubes and water or soy sauce) (optional)
1 chili pepper, cleaned and finely chopped (optional)
cayenne pepper or red pepper
black pepper
salt
1 small cabbage, cut into chunks (optional)
2 carrots, cut into chunks (optional)

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 image

Provided by mnmfarris

Time 1h20m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 13

1 cup fresh lemon juice
4 lbs chicken pieces, cut in halves
3 lbs white onions
1/2 cup chopped fresh parsley
1 tablespoon coarse black pepper
1 tablespoon coarse salt
3 bay leaves
1 teaspoon thyme
1 teaspoon crushed red pepper flakes (optional)
1 cup salad oil
1 quart chicken stock
white rice
watercress (to garnish) or fresh parsley (to garnish)

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.