Friday, November 16 –
I’m not entirely sure what happened to my brain with this post – I cooked it but never wrote it up. Oops! Here it is, just a little late.
I started with three chicken breasts because there were only four of us eating dinner: BestestFianceEver, Bestie Extraordinaire, Mistress Whiskey, and yours truly. I cut the chicken up into large bite-sized pieces and set aside. Next I cut one onion into slices, peeled one bulb of garlic, chopped one jalapeno, juiced two lemons, and mixed all of that with one quarter cup red wine vinegar, one tablespoon dijon mustard, sprinkles of crushed red chili flakes, black pepper, one bay leaf, two chicken stock cubes, and salt. I put the chicken pieces into that mixture, stirred, and let it sit for about a half hour. Then I separated the chicken out into a hot pan and browned the chicken pieces on both sides. In a separate pan I took all the onions and jalapenos out and cooked them on medium until they were soft and almost brown. Then, while the chicken wasn’t done yet, I dumped the onion mix and the left over marinade onto the chicken, covered it and let it cook on medium for about fifteen minutes – just long enough for the chicken to cook all the way through. I served this mess over white rice.
Bestie Extraordinaire made some dish that had wild rice, fish, and veggies in it. Which, when by itself was a little bland. And my chicken by itself was pretty strong. But you mix the two together and it was amazing! Creativity by proximity on the plate, I suppose. Over all, they were ok, but not amazing.
(recipe borrowed from the cooks at: www.accessgambia.com)
Gambian Chicken Yassa
- 1-2 chickens cut into serving pieces
- 6-8 large onions, sliced
- 2 tablespoons of Dijon-style mustard
- 3 heads of garlic (optional)
- 1 cup of red vinegar
- 2 fresh chili peppers
- 1 teaspoon of dried chili peppers
- 1 tablespoon of black pepper (freshly ground)
- 6 Maggi © cubes
- 1 bay leaf
- 6 lemons or limes
- Salt to taste
- Cooking oil
- rice to serve
1. Wash the chicken pieces and dry them with a clean cloth.
2. Now score the chicken and set aside for later.
3. In a large cooking-pot, mix the onions, garlic, vinegar, lemon juice, bay leaf, mustard, vinegar and chilies.
4. Now add the chicken pieces, stirring in well – preferably by hand.
5. Let the chicken marinate for at least one hour. (For the best results you can keep the chicken marinating in the fridge for several hours or overnight).
6. Before any cooking, remove the chicken pieces from the marinade; and, grill, over charcoal, until done on both sides.
7. Remove the onions from the marinade; sauté gently in a little oil until soft and brown.
8. Add the marinade and cook for five minutes.
9. To this, add the chicken pieces and half a cup of water.
10. Cover with lid and simmer for approximately 30 minutes or until the chicken is properly cooked; adding the Maggi© cubes, salt and pepper to taste.
11. Serve with plain boiled rice (preferably Basmati Rice).