Chicken Yassa

Chicken Yassa to Die For

Chicken Yassa-Gambia Style

Chicken Yassa to Die For

 Ingredients

• 8-10 skinless chicken breasts (or their equivalent)
• For the marinade
• 2/3 c. oil
• 1 c. red wine vinegar
• 1 c. freshly-squeezed lime juice
• 6 chicken-bouillon cubes, crushed
• 24 small garlic cloves, mashed
• 6 tsp. fresh ginger, grated
• 2 tsp. salt (or to taste)
• 12 tsp. coarse black pepper
• 3-4 tsp. red pepper (ground or flakes)

 The Night Before:

• Make the marinade by combining all the ingredients (except the chicken)
• Clean the chicken breasts. Place the chicken in a large glass baking dish. Pour about 1/3 to 1/2 of the marinade over the chicken, and let it marinate overnight. Reserve the rest of the marinade. At some point, turn the chicken over.

• Next evening, turn on the broiler in the oven. Put the rack on the 2nd rung from the top. Broil the chicken 15-20 minutes on each side. (In my oven, 15 minutes usually does it.) The chicken should look crispy but not burnt. If you're really ambitious, when the top side of the chicken is under the broiler, take it out & baste it after 5 or 6 minutes. Then finish broiling.
• While you're broiling the chicken (or even before), saute a lot of thinly-sliced onions in a non-stick skillet. Cook slowly over medium-low heat till golden.
• Heat the reserved marinade in the microwave. If you don't have a microwave, add toward the end of the cooking time in the oven. You have to do this because otherwise, all the marinade will evaporate at broiling temperature.
• Heap the sauteed onions over the chicken. Serve with warm French or Italian bread which is great for mopping up all the marinade. Also serve with a good salad of greens.

Chicken Yassa-Gambia style

• 2kg Chicken
• 400 Grs shredded onion
• 150 Grs butter
• 4 big peppers or chilli (shredded)
• 2 bay leaves, crushed pepper corn
• 1 lemon
• 4 cl chicken stock/water

Cut chicken into fourths, sprinkle with juice of lemon and salt. Grill and keep warm, saute chicken. Add all other ingredients, cover and cook on a low fire until tender and juice well reduced. Dish up and garnish with sliced tomatoes and lemon. Serve, of course, with rice and eat with your hands.