์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Poulet au Citron et aux Oignons
Senegalese Lemon Chicken with Onions
A classic Senegalese dish featuring chicken marinated and braised in a flavorful mixture of lemon juice, onions, and spices, creating a tender and tangy result.
๐ง ์ฌ๋ฃ
- 2 lbs Chicken pieces(bone-in, skin-on chicken legs or thighs)
- 2 large Lemons(juiced (about 1/2 cup))
- 3 medium Yellow onions(thinly sliced)
- 3 medium Garlic cloves(minced)
- 2 tablespoons Neutral oil(such as vegetable or peanut oil)
- 1 whole Scotch bonnet or habanero pepper(pierced with a fork)
- 1 Bay leaf
- 3 cups Chicken stock(homemade or low-sodium store-bought)
- 1 teaspoon Salt(or to taste)
- 1/2 teaspoon Black pepper(freshly ground, or to taste)
- Cooked rice, couscous, or fonio(for serving)
- Lime or lemon wedges(for serving)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Marinate the chicken: In a large bowl or zipper-lock bag, combine chicken pieces, lemon juice, 1/2 of the sliced yellow onion, and 1 tablespoon of neutral oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover or seal and marinate in the refrigerator for at least 8 hours, or up to 12 hours.
- 2
Prepare the yassa base: Remove chicken from marinade, scraping off any onions and pepper; discard the marinade. Blot chicken dry with paper towels. In a Dutch oven or large pot, heat the remaining 1 tablespoon of oil over medium-high heat. Add the chicken, skin-side down, and cook until well browned on all sides, about 6-8 minutes. Remove chicken and set aside.
- 3
In the same pot, reduce heat to medium. Add the remaining sliced onions and cook, stirring frequently, until softened, about 7 minutes. Continue to cook, stirring and scraping, until onions are deeply caramelized and browned, about 15-20 minutes. Add minced garlic and cook until fragrant, about 1 minute.
- 4
Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Add the whole pierced Scotch bonnet pepper, bay leaf, and the browned chicken pieces along with any accumulated juices. Nestled the chicken into the onions. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 5
Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the chicken is tender and cooked through.
- 6
Remove the chicken from the pot and arrange on a serving platter. Discard the bay leaf and the Scotch bonnet pepper. If the sauce is too thin, you can simmer it uncovered for a few minutes to reduce.
- 7
Serve the chicken and sauce over cooked rice, couscous, or fonio, with lime or lemon wedges on the side.
๐ก ์ ๋ฌธ๊ฐ ํ
- โMarinating the chicken for at least 8 hours is crucial for tenderizing the meat and infusing it with flavor.
- โDon't rush the caramelization of the onions; this step is key to the depth of flavor in the sauce.
- โAdjust the heat by controlling the amount of Scotch bonnet pepper used, or by removing it earlier if you prefer less spice.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- This recipe can also be made with fish or lamb.
- For a spicier dish, leave the seeds in the Scotch bonnet pepper.