[CH] Recipe Identification
Jim Morrissey (Jim@berk.com)
Wed, 25 Apr 2001 08:40:29 -0700
> A long time ago, on some newsgroup, I came across a chicken recipe. I
believe it claimed to be of African origin, but I don't trust my memory at
all anymore.
It is my guess, you have made a variant of "Yassa de Poulet".
Below is what Jacques Pepin labels, Chicken African Style.
Chicken African Style
Yassa de Poulet
(Serves 4 to 6)
Chicken and Marinade
1 2 1/2- to 3-pound chicken, cut into 8 pieces 2 cups onions, very thinly
sliced (2 large onions)
4 to 6 cloves garlic, depending on size, peeled, crushed and chopped fine
1/2 teaspoon hot chili-pepper flakes
1/2 tablespoon grated fresh ginger
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup lime juice
Mix all ingredients together and let macerate overnight in the refrigerator
or 4 to 5 hours at room temperature, mixing every hour. Cut the little
pieces of fat which usually cling to the thighs of the chicken into small
pieces. Melt in a saucepan and brown the pieces of chicken in this fat. When
the chicken is browned, place in a large kettle. Deglaze the saucepan with
the marinade and add to the chicken. Bring to a boll, cover and simmer
slowly for 15 minutes. Take the cover off and boll on high heat for 5
minutes to reduce the sauce.
Jim
Jim@berk.com