Archive for December, 2008
Surprise! Photo essay and “guideline”. To say “recipe” might be stretching things…
–1.5 Bags of yellow onions
–2 Packages chicken thighs on the bone
–2-3 Large-ish lemons
–Bit of salt
–Olive oil (or vegetable oil)
–1 Cube vegetable bouillon** and one of chicken. Or something.
– Cayenne pepper
1. Preparing Chicken
To begin, you really do want chicken on the bone. You will end up stewing the bones, and they add a lot of flavor to the dish. It doesn’t really matter what part of the chicken you use, although I like thighs because they’re meaty and kind of dark. Traditionally you’d grill the chicken. Over time this has morphed into pouring 1 to 1-1/4 cups of vegetable oil into a large, deep pan or pot and frying the chicken. I prefer to bake mine.
First, gather your chicken, salt, pepper, vinegar, and half a lemon. Place the chicken pieces in a large bowl, adding some of each ingredient before layering. No need to measure for this part; you’re just marinading.
I do remove the chicken skin, but I find it easiest to do so post-baking. If you choose to de-skin first, rub with salt and wash your chicken.
Preheat the oven to 375 and spread olive oil in a large baking dish.
Place chicken evenly in baking dish and pour liquid from bowl over the top. Bake for 45 minutes.
2. Preparing Onions
Here comes the “fun part”…
Arm yourself with a cutting board, a knife, and a good handkerchief, dampened washcloth, or paper towel before beginning.
Begin in the usual way.
Cut your onion in half, laying each half flat on the board. Slice *partway* toward the root, but leave and end to hold.
In case you hadn’t gathered, this is where your handkerchief/dampened washcloth/paper towel comes in. Use it to wipe your poor, defenseless, stinging eyes.
Squeeze a lemon half over onions, pour in some vinegar, and shake on some pepper. (I told you this was a guideline…)
3. Cooking Yassa
Pour a slop of olive oil into a large pot. Like so, or maybe a little more. Put the heat on medium
Give the pot a minute to heat, then add your onions. Stir them around for a few minutes, then add 1/2-cup of vinegar, half a lemon, and 1/2 to 1-cup of water. Also add your bouillon at this time. (You can do this without bouillon; if so you have to add a bunch of salt to make up for it.)
Keep stirring occasionally. Add a few squirts of dijon mustard (start with 1/4-cup-ish?) and a few shakes of cayenne when you feel like it. Add water as needed, but you don’t want it to be like soup. At some point, your chicken will be finished. Remove it from the oven and allow to cool. You may want to remove it from the baking dish as the juices will keep it too hot to handle.
Once the chicken cools, I remove the skins and all outward cartilage. A pair of kitchen scissors can come in hand here. Throw the chicken pieces into the pot. Stir it around a bit, then cover the pot. And simmer. Keep tasting the sauce and adding vinegar, lemon, dijon, pepper, and cayenne as needed. (If you’ve never tasted yassa…good luck with this part.)
Also, add 6-ish cloves of garlic that have been minced, pressed, squashed in a mortar and pestle, or otherwise crushed in some way.
I usually leave the yassa on the stove for about 3-hours total (from initial onion cooking through to the end), but it varies. The onions should lose all texture. The chicken (because it’s not tough like Senegalese chicken) will melt off the bone, at which point it’s good to stir through and remove all the bones you can find. You may have to pull a bit of meat off the bones; I recommend tongs and a fork.
This part depends on how many people you’re feeding. For 6-ish people I usually make two cups of long-grain white rice. I’ve given up trying to make my rice like Senegalese rice…
Once the rice is mostly done, remove the lid and let it sit for a while. Don’t let it burn, but it’s okay (desirable, actually) for your rice to brown on the bottom and a little bit up the sides.
5. Kaññi (Hot pepper)
The Senegalese usually cook a hot pepper into the sauce, being careful not to let it burst. It softens on the stove, and when you eat around the bowl you pass it around. The people who like it squeeze the juice into their eating areas, and those who don’t can pass. When we didn’t have hot peppers, my mother would make sauce instead using dijon and cayenne powder. It is delicious, but you only want to take a small spoonful on the side of your plate to be mixed in by the bite.
Mix them together until it’s kind of orange.
Maybe a little less orange than that, but close.
6. The Final Step
Corral your family and friends. WARN THEM ABOUT THE HOT SAUCE. Feed them until they’re afraid they’re going to pop. When they tell you they’re so full they’re going to pop, offer them some pop.**
*Does anyone else find it impossibly strange that Americans say “bull-ee-uhn”?!?
**The great-grandma Caroline O’Neil special…
Am I lazy, or what?
I spent a week in San Francisco, a weekend at Grandmoom’s, a night in Kzoo, and just when things were getting good in Ann Arbor I mysteriously contracted a “violent” illness. Uhm, for the first time in ten full years, I might add. Fortunately it was a fairy mild strain of virus, despite the accompanying five-day lack of appetite and the general fatigue surrounding 5-ish hours of more severe discomfort. Then, because I am the perfect daughter, I passed it on to my mother. After all, the holiday season is for giving!!
My viral gift was so well appreciated that I received all sorts of pretty things in return.
Oops! Almost forgot the “rolling pepper pot”…among other kitchen gadgets.
Where did my break go??
Oh, yeah! All over the place. Oh well…
A sock-weight Sarcelle! I finished it last night, but don’t have photos yet.
Oh, yeah. I also spent the last week living on my sister’s couch in San Francisco and generally making a nuisance of myself. If your siblings aren’t sick of you by the time you leave them, you haven’t done your job properly. I was careful to balance out said attempts by “paying rent”, i.e. cooking tasty things, doing dishes, and assisting with architectural projects.
Oops, how’d that get in there…we definitely did not spend several nights in that bar.
We did find Renee in a Mexican restaurant, although to be fair that wasn’t an accident.
I also obtained new mitten yarn, as my angora mittens are going threadbare.
The sad part is that I am home for less than 12 hours. Go figure…