[CH] Yassa-A West African Dish
Ron Hay (ronhay@pacbell.net)
Wed, 23 Feb 2000 10:08:27 -0800
Hello, fellow chile-heads, and greetings on a rainy day in Los Angeles.
I just wanted to share a very simple recipe for chicken, which all our
friends find wonderfully tasty, at least those of them who are
chile-heads:
Take about 3 lbs of chicken (ad lib) and marinate it for about 3 hours
in 1 cup of either lime or lemon juice (those of you lucky enough to
have a passion fruit vine, use the same amount of passion fruit juice,
instead.)
When it has finished marinating, remove the chicken from the marinade
and sautee in about 3/4 inch of peanut oil (gives it a wonderfully
distinctive taste), until it turns a light golden brown. While the
chicken is sauteeing, sautee about 2-3 cups of sliced onions (I use red
onions), until they are translucent, about 10 minutes.
When the onions are translucent, put the sauteed chicken in with the
onions, the reserved marinade, 2 teaspoons of salt, a pinch of sage, a
cup of water, and chiles ad lib. (I use, generally 2-3 fire engine red
fresh serranos, but not more in deference to my dear wife; but fire it
up as hot as you please, by all means!)
Bring the pan to a boil, and then reduce the heat to a simmer, and cook
until the chicken is done to your liking. You may wish to correct for
salt, before finishing the dish. Sprinkle with fresh Italian parsley
from your garden.
Serve this with plenty of white rice, steamed yam and greens of your
choosing (I used steamed cabbage last night). Serve with a fruity wine
that can stand up to chiles. We drank a nice white zinfandel. (Or, if
you prefer something nonalcoholic, a nice hot cup of tea of your choice
goes equally well.)
This makes a marvelous meal on a gray, rainy day.
Enjoy!
Ron Hay,
Van Nuys, CA