The kitchen still isn't finished, but I'm happily cooking away in my electric slow cooker, in the meantime. Poulet Yassa is one of our Senegalese favorites, and we were both pretty thrilled with this slow cooker variation. Spicy, lemony and rich.
3 1/2 pounds bone-in chicken thighs
Juice of 3 lemons
Salt or Maggi seasoning, to taste
Cayenne pepper, to taste
4 cloves of garlic, minced
5 yellow onions, sliced into thick half moons
2 T Dijon mustard
knob of butter
Combine all ingredients (except the butter) in the slow cooker ceramic insert. Marinate for at least 12 - 18 hours, turning the chicken pieces a few times if possible.
Brown the chicken in a saute pan, skin side down, for 5 to 7 minutes.
Place the onion mixture in the bottom of a 4 quart slow cooker, and stack the chicken pieces on top. Cook on low for 5 - 6 hours. Remove chicken and keep warm on a serving plate. Transfer the onions and accumulated juices to a large saucepan and reduce over high heat until all the liquid has evaporated, about 15 minutes. Taste and adjust for seasoning. Off the heat, swirl the butter into the onion mixture. Serve chicken over rice or couscous, topped with the onion mixture. Serves 4
No comments:
Post a Comment