Poulet Yassa
*a Senegalese recipe, very popular throughout Western Africa
-1/2 C. peanut oil (or vegetable oil)
-3 boneless, skinless chicken breasts, cut in half horizontally to make thin, even fillets
-4 large yellow onions, roughly chopped
-8 Tbsp. lemon juice
-8 Tbsp. cider vinegar
-1 bay leaf
-4 cloves garlic, minced
-2 Tbsp. Dijon or stone-ground mustard
-1 jalapeño pepper, seeded and finely chopped (optional)
-1/2 tsp. cayenne pepper
-1/2 tsp. black pepper
-1 tsp. salt
-2 Tbsp. peanut or vegetable oil
1. Combine all of the ingredients except for the last 2 Tbsp. of oil in a large ziploc bag and marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.
2. Heat a large saute pan over medium-high heat and add 2 Tbsp. peanut or vegetable oil once hot. Sauté chicken for two minutes on each side. Remove, and set aside on a plate.
3. Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.
4. Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes). Serve with rice.
-1/2 C. peanut oil (or vegetable oil)
-3 boneless, skinless chicken breasts, cut in half horizontally to make thin, even fillets
-4 large yellow onions, roughly chopped
-8 Tbsp. lemon juice
-8 Tbsp. cider vinegar
-1 bay leaf
-4 cloves garlic, minced
-2 Tbsp. Dijon or stone-ground mustard
-1 jalapeño pepper, seeded and finely chopped (optional)
-1/2 tsp. cayenne pepper
-1/2 tsp. black pepper
-1 tsp. salt
-2 Tbsp. peanut or vegetable oil
1. Combine all of the ingredients except for the last 2 Tbsp. of oil in a large ziploc bag and marinate in the refrigerator 8 hours, or overnight. When ready to cook, remove the chicken from the bag, but save the marinade.
2. Heat a large saute pan over medium-high heat and add 2 Tbsp. peanut or vegetable oil once hot. Sauté chicken for two minutes on each side. Remove, and set aside on a plate.
3. Use a slotted spoon to scoop the onions out of the marinade bag, add to the hot pan and cook for 5 minutes. Add the remaining marinade and bring to a boil. Cook at a boil for ten minutes.
4. Continue to cook the marinade until it becomes a sauce (about 20 minutes). Reduce heat to medium, then return the chicken and drippings to the sauce, cover and simmer until chicken is cooked through (about another 10-15 minutes). Serve with rice.
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