Subject: Yassa au Poulet de la Casamance
From: Unicorn (unicorn@indenial.com)
Date: Sat Apr 28 2001 - 08:17:08 EDT
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F O O D F U N N Y
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Here's a funny stroy from Marilyn Hollingsworth about how great cooks
are made:
One day my son (11 years old, but now grown) called me at work to ask
if he could make a cake from a mix I had on the shelf. He was a
fairly responsible kid, so I said yes. When I arrived home he was at
a standstill and perturbed because the directions said to separate
four eggs, and beat, adding them all at once. He had broken four eggs
into four separate dishes, but couldn't figure out how to beat them
all at once, in addition to which the whites (to be beaten separately)
would have been included with the yolks. I immediately showed him how
to separate the yolks from the whites, and we have had many a chuckle
about that. He turned out to be a great cook.
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T O D A Y ' S R E C I P E
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Yassa is a specialty of the Casamance region north of the capital city
of Dakar, and will surely be a favorite of the onion lovers in your
home.
Yassa au Poulet de la Casamance (Senegalese Chicken with Lemon and
Onions)
2 - 3 chickens (about 2 lbs, 900 g each), cut in half
3 lbs (1350 g) white onions, thinly sliced
1 cup (250 ml) lemon juice
1 cup (250 ml) vegetable oil
1/2 cup (125 ml) chopped parsley
3 bay (laurel) leaves
1 tsp (5 ml) thyme
1 tsp (5 ml) crushed red pepper flakes (optional)
Salt and freshly ground pepper to taste
3 cups (750 ml) chicken stock
Combine all ingredients except the chicken stock in a large bowl and
allow to marinate for 30 minutes to 1 hour. Remove the chickens and
grill (preferably over charcoal) or broil until brown on all sides and
about half cooked. Meanwhile, place the onion mixture in a large
skillet and simmer over moderate heat for 5 minutes, stirring
frequently - the onions should remain white. Place the chickens in a
large baking dish, cover with the onion mixture, add the chicken
stock, and bake uncovered in a preheated 375F (190C) oven for 20
minutes. Serve with white rice. Serves 4 to 6.
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