Uassa Au Poulet De La Casamance Bbq Chicken W Lemon And Onions Recipes

Steps:

• 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 over the mixture.
• Bake at 375F for 20 minutes until onions turn a light golden color.
• cook 1/2 to 1 lb white rice as directed on package.
• Place serving of cooked rice on a dinner plate. Top with 1 broiled chicken half.
• Cover with 1/2 to 1 cup Yassa onion mixture.
• Garnish with watercress or parsley.

Steps:

• Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight.
• Remove chicken from the marinade, but save the marinade.
• Cook according to one of the following methods.
• Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
• Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
• While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.
• Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
• Reduce heat.
• Add chicken to the sauce, cover and simmer until chicken is done.
• Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• In a skillet over medium heat, break apart the sausage and cook until evenly brown. Drain grease.
• In a bowl, mix sausage with cream cheese, Parmesan cheese, egg yolk, oregano, garlic powder, and Worcestershire sauce.
• Place equal amounts of the sausage mixture on each chicken breast. Fold breasts tightly over the filling and secure with toothpicks. Arrange in the prepared baking dish. Brush with butter and sprinkle with bread crumbs to coat.
• Bake 45 minutes in the preheated oven, until chicken juices run clear.

Steps:

• Mix breadcrumbs, margarine, and water.
• Place 1/2 of the mix into a casserole.
• Mix chicken, onion, celery, mayonnaise, and salt. Spoon over first mixture and top with remaining bread mixture.
• Beat eggs slightly, add milk, and pour over mixture.
• Cover and refrigerate overnight.
• Remove one hour before baking.
• Spread soup over top.
• Bake at 325°F for 40 minutes.
• Put cheese on top and bake an additional 10 minutes.

Steps:

• Season chicken with salt and black pepper.
• In a large frying pan, heat oil over medium-high heat for 4 to 5 minutes.
• Add chicken pieces and brown on both sides.
• Place chicken in a kettle and set aside.
• Add onions and salt pork to oil in frying pan and saute until onions are trans- parent.
• Add onions and pork to kettle.
• Set frying pan aside. (Do not discard oil.).
• Add bouillon cubes, red pepper, thyme, 1-1/2 cups water, and tomato paste to kettle and stir well.
• Simmer over low heat for about 10 minutes.
• Add rice to frying pan and stir to coat with oil.
• Add rice and vegetables to kettle, stir well, and cover.
• Cook over low heat 35 to 40 minutes or until vegetables and rice are tender.

Steps:

• Pour couscous in large bowl and cover with water. Water will be absorbed. Set aside.
• In the pot part of the couscousiere, pour a generous amount of olive oil, maybe 1/2 inches deep, and the chopped onion. Add a little salt and sauté until onion is translucent. Add the chicken, with more salt, and brown until not pink but not overcooked. If the temperature gets too hot, add warm water to cover and continue to cook. Now add your dry spices including about 1/2 teaspoons salt and generous sprinkling of pepper. Before adding the saffron, dilute in hot water. Mix thoroughly and bring to a covered boil. Add all of tomato paste and mix thoroughly, then adding carrots, turnip and green peppers. Mix thoroughly, adding enough water to cover vegetables.
• Go back to your couscous and add about a 1/2 cup of water to wet more.
• Last, add your potatoes and give the stew a good stir making sure nothing is stuck to the bottom of the pot.
• Place the "steamer" part of the couscousiere atop the stew pot. Pour your wetted couscous; don't worry--it won't fall through the holes! Spread evenly. I like to make a little opening so steam can escape through a hole or two. Now put the lid on the top and turn down the heat to a simmer. Note: when stirring occasionally, have a plate ready to put the steamer part on while you stir the stew. Be sure to wear oven mitts because the steam can easily burn.
• By the time you put the top on, it takes about 20-30 minutes to cook. Your couscous will become very fluffy. If it looks too dry, pour some hot water over. Make sure your carrots are done before turning off, but be sure to turn off before your potatoes turn to mush. Just before removing, add your harissa and drained chick peas and mix thoroughly. (Some people ladle out some broth and add more harissa as an optional topping for those who like it extra hot!).
• Taste test for salt at the end. It should be slightly on the salty side to compensate for the bland couscous.
• Remove the couscous and pour into a large bowl. Stick a fork in your butter stick and coat thoroughly. The ladle out some broth and coat thoroughly for very wet consistency.
• Option #1 Place couscous in large bowl or platter and make a well in the center for a mixture of chicken and vegetables.
• Option #2 Mix chicken pieces and vegetables throughout the couscous.
• Option #3 Place the couscous and stew portions in a separate bowls for assembly at the table.
• Because of the amount of water you need to cover everything, you'll no doubt end up with more broth than needed. Once cool, freeze in freezer bags and it makes an ideal sauce for a quick pasta meal (just be sure to coat with butter first; it's a crucial step to make the sauce stick).
• Couscous is an extremely versatile dish inasmuch as it can be made with beef, lamb, fish or even spicy sausage (merguez) or even a combination!
• Note: if time is a factor, the stew portion can be made ahead of time and then simply reheated to add the couscous steamer on top.