Chicken African Style (Yassa de Poulet) by Jacques Pepin
Chicken and Marinade:
1 2 1/2- to 3-pound chicken, cut into 8 pieces 2 cups onions, very thinly sliced (2 large onions) 4 to 6 cloves garlic, depending on size, peeled, crushed and chopped fine 1/2 teaspoon hot chili-pepper flakes 1/2 tablespoon grated fresh ginger 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup lime juice
Mix all ingredients together and let macerate overnight in the refrigerator or 4 to 5 hours at room temperature, mixing every hour. Cut the little pieces of fat which usually cling to the thighs of the chicken into small pieces. Melt in a saucepan and brown the pieces of chicken in this fat. When the chicken is browned, place in a large kettle. Deglaze the saucepan with the marinade and add to the chicken. Bring to a boll, cover and simmer slowly for 15 minutes. Take the cover off and boll on high heat for 5 minutes to reduce the sauce.
1 cup couscous (granulated wheat or semolina) 2 tablespoons sweet butter 1 cup boiling water dash salt
Melt the butter in a saucepan. Add the couscous and mix carefully so that all the grains are coated with butter. Pour the boiling water on top, add salt, cover and let stand for 15 minutes at room temperature. Stir with a fork to separate the grains. Serve hot with the chicken in one dish.