I’m sure I’ve mentioned before that I love trying dishes from all over the world. Roclette from France, Fufu from Togo, Curry from India, Gali Sisi from Ghana, and oh, I know I’ve mentioned my favorite Mexican!
Here’s a recipe I first made about fifteen odd years ago, over an open fire at a missions camp in Texas, for about 50 plus kids. (That in itself is another story.)
Yassa au Poulet --or Marinated chicken in a lemon and onion sauce.
2 Cups chopped onions
2 T chopped garlic
1 ½ t chopped fresh chilies
½ t ground ginger
1 t pepper
1 T salt
1 C lemon juice
1 ½ C water
1 T oil
Pour ingredients into a zip lock bag along with a cut up 2 ½ to 3 pound chicken. Marinate for at least 4 hours or overnight.
Heat 4 T of oil in a heavy skillet. Remove the chicken from the marinade and pat the pieces dry. Brown the chicken in the hot oil, turning them frequently. As they brown, transfer the chicken pieces to a plate.
Pour off all but 2 T of the oil and remove the pan from the heat. Strain the marinade through a sieve and remove all excess liquid (save). Heat the oil in the skillet and add the solid contents from the sieve. Cook while stirring for about 5 minutes or until the onions are soft.
Return chicken, ½ cup of the liquid marinate, and ¼ cup of water to the pan. Bring to a boil over high heat then reduce heat to low. Partially cover the pan and let simmer for 25 minutes or until chicken is cooked.
Serve with hot rice.
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