Guinea…

Wednesday, February 13 –

Sometimes I take a look at recipes and all I see are the ingredients – and thinking “gosh, that sounds good!” I decide to make it. Then, when the day comes to actually make it, I look at how it is made and I decide to photo(8)change some of the directions. Or, you know, all of them. This dinner was one of those “let’s change it all but keep the ingredients” days.

I took two chicken breasts, plain, and put them onto a hot pan. I cooked them about 2 minutes or so on each side so that there was good brown color, but the meat was definitely not cooked through. While that was happening I chopped up a half an onion in to fairly big pieces. I added the juice of two lemons, some salt, some pepper, some cayenne, and some chopped garlic. I didn’t measure any of these things, I just added until it looked right. I mixed this all together and then set it aside until the chicken was brown. Once the chicken was done I put them into a baking dish, poured the onions and juice over the top, and put the dish into a 450* oven for about 15 minutes (uncovered).

While the chicken was baking I made some veggie Rice-a-Roni and BestestFianceEver made a couple of small salads. Once everything was done cooking it all went onto the plate and dinner was served!

The chicken was spicy, garlicky, lemony, and delicious. With a scoop of rice, a bite of chicken, a chunk of onion, and plenty of sauce – each bite bit back. And it was great. So I might not have made it the way the recipe was written, but it was pretty darn delicious.

Guinea
(recipe borrowed from the cooks at: www.friendsofguinea.org)

Poulet Yassa

  • 3-4 pounds chicken
  • 6 lemons, squeezed.
  • 2 cloves garlic, minced
  • 6 onions, sliced in rounds
  • 1 or 2 red peppers, or 1/4 to 1/2 tsp cayenne
  • 4-6 tbsp oil
  • bay leaf
  • salt and pepper
  • rice to serve

Wash and dry chicken and cut into pieces.  Marinate chicken in mixture of lemon juice, onions, garlic, and 2-3 tbsp of the oil for several hours, turning occasionally as that all parts are covered.  Remove chicken and grill, broil, or braise until all pieces are lightly browned on all sides.  Drain onions and garlic, but retain the marinade.  Use a heavy casserole, Dutch Oven, or fry chicken; saute onions and garlic in the remaining oil until soft.  Add chicken, bay leaf, peppers or cayenne, salt and pepper.  Simmer until chicken is tender (1 – 1 1/2 hours) or bake covered in medium (325 degree) oven.  Add marinade now and then so mixture remains moist.  Serve over rice.

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About devouringworldbites

A girl on a mission to cook, eat, and write about the world, one country at a time. View all posts by devouringworldbites

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