Uassa Au Poulet De La Casamance - BBQ Chicken W Lemon and Onions

Name: Uassa Au Poulet De La Casamance - BBQ Chicken W Lemon and Onions
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 portions, 8 serving(s)
Ingredients: 1 cup fresh lemon juice; 4 lbs chicken pieces, cut in halves; 3 lbs white onions; 1/2 cup chopped fresh parsley; 1 tablespoon coarse black pepper; 1 tablespoon coarse salt; 3 bay leaves; 1 teaspoon thyme; 1 teaspoon crushed red pepper flakes (optional); 1 cup salad oil; 1 quart chicken stock; white rice; watercress (to garnish) or fresh parsley (to garnish)

Submitted by Chef #239592

"Senegal, West African dish."

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Ready In:: 1hr 20mins
Ingredients:: 13
Yields:: 8 portions
Serves:: 8

ingredients

1 cup fresh lemon juice
4 lbs chicken pieces, cut in halves
3 lbs white onions
¹⁄₂ cup chopped fresh parsley
1 tablespoon coarse black pepper
1 tablespoon coarse salt
3 bay leaves
1 teaspoon thyme
1 teaspoon crushed red pepper flakes (optional)
1 cup salad oil
1 quart chicken stock
white rice
watercress (to garnish) or fresh parsley (to garnish)

directions

Pour: 1 cup lemon juice and 1 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 over the mixture.
Bake at 375F for 20 minutes until onions turn a light golden color.
cook 1/2 to 1 lb 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.