Chicken Yassa (senagalese recipe)

Yassa is a spicy marinated dish prepared with poultry or fish. Originally Senegambian, yassa has become popular throughout West Africa.Chicken Yassa, prepared with onions and lemon (known as yassa au poulet), is a speciality from the Casamance region south of Dakar, and is one of the most popular recipes in West Africa.Rub: 1 LEMON, cut in half heavily over4 2 1/2-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 sliced1/2 cup CHOPPED PARSLEY1 Tbs. COARSE BLACK PEPPER1 Tbs. COARSE SALT3 BAY LEAVES1 tsp. THYME1 tsp. CRUSHED RED PEPPER (optional).Pour: 1 cup LEMON JUICE and1 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' for 20 minutes until onions turn a light golden color.Cook 1/2 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 1/2 to 1 cup YASSA ONION MIXTURE.Garnish with WATERCRESS or PARSLEY.http://www.africa.upenn.edu/Cookbook/Senegal.html#YASSA AU ROULET DE LA CASAMANCE

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