Yassa (Senegalese)
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This is a delicious Senegalese dish. To eat it in the traditional way, put the chicken and the sauce over rice or couscous in a large pot. Have you and your family (guests) sit around it. Each person should dig into the part of the pot closest to them and take a mouthful of the rice and chicken, using only his/her right hand. The left hand should never be put inside the pot. Sometimes you need to ask someone else for help to break up a part of the chicken, that's part of the fun. The middle section of the pot is open to all. INGREDIENTS 5 pounds chicken pieces, skinless and washed 1-1/4 cups lemon juice 1/2 cup white wine vinegar 1/2 cup peanut oil 3 onions, sliced 2 sprigs fresh thyme Cayenne pepper, to taste 2 cups water 5 bay leaves Mix the lemon juice, vinegar, 1/2 of the oil, and the onions; pour over the chicken pieces in a bowl. Marinate overnight or longer. Remove the chicken and onions from the marinade. Brown the chicken on both sides. Fry the onions in the remaining oil for a few minutes. Add the marinade, thyme, hot pepper, water, and bay leaves. Simmer on medium heat for about 10 minutes. Return the chicken to the sauce and cook until done, about 1/2 hour.