Note that chicken in the Yassa is marinated, partially broiled or barbecued to obtain required browning, and then finished in the oven, smothered in the onion- lemon sauce. For the onion lover, this dish is superb.
4 2½-lb. chickens
3 lbs. white onions, thinly sliced
½ cup chopped parsley
1 Tbs. coarse black pepper
1 Tbs. coarse salt
3 bay leaves
1 tsp. thyme
1 tsp. crushed red pepper (optional)
1 cup lemon juice
1 cup salad oil
1 quart chicken stock (including giblets)
½ to 1 Ib. white rice
watercress or parsley
Rub: 1 lemon, cut in half
heavily over 4 2½-lb. chickens cut in halves. Spread chickens
out in a 12 x 18 x 2-inch baking pan. Cover with: 3 lbs. white
onions, thinly sliced, ½ cup chopped parsley, 1 Tbs. coarse
black pepper, 1 Tbs. coarse salt, 3 bay leaves, 1 tsp. thyme and
1 tsp. crushed red pepper (optional). Pour: 1 cup lemon juice and
1 cup salad oil over the chickens. Allow to marinate for 30
minutes. Remove the chickens and broil (preferably over charcoal)
until chickens brown on all sides and are about half done. Simmer
the onion mixture above over direct heat stirring up from bottom
to prevent onions from browning. Onions should remain white. Cook
no longer than 5 minutes. Return chickens to pan, smothering them
with the onions. Pour 1 quart chicken stock (including giblets)
over the mixture. Bake at 375 ºF for 20 minutes until onions
turn a light golden color. Cook ½ to 1 Ib. white rice as
directed on package. Place serving of cooked rice on a dinner
plate. Top with 1 broiled chicken half. Cover with ½ to 1 cup
yassa onion mixture. Garnish with watercress or parsley.
8 portions
country : Senegal
course : poultry dish
source : The African Cookbook / Bea Sandler