Best 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.

WEST AFRICAN CHICKEN YASSA

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.

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.