Dec

17

2009

There’s No Fear Here

Comments 23 Comments

Poulet Yassa, Raisin and Almond Couscous and Parsley Flatbread

Poultry & Pork • Tags: , , , , , ,

Poulet yassa, couscous, flatbread-Duo Dishes

The best part of trying new ethnic dishes is the unknown.  Most of the time, when we want to recreate a new cuisine, it’s based on a version we’ve had before or at least something close to it.  Of course, there are those times when you don’t have the opportunity to do a taste test, and you run on the idea that if all of the ingredients taste good on their own, there’s no reason why they won’t work well together.  That’s usually all you need to know when you’re cooking.  The rest will fall into place.  There can also be a desire to steer away from ethnic dishes that require what seem like one-time use ingredients. (There’s still a full bottle of pomegranate molasses in the fridge from a late summer recipe, but it will be used again very soon! Just you wait and see.) We like to either choose dishes with ingredients we can use again or with ingredients we already have. It makes the venture much easier.

The time had come again for another dinner party with old coworkers, and the theme was food of East or West Africa.  The continent is a very large one, and food varies from coast to coast and tip to tip.  To that end, the options were plentiful, and there was room to bend the rules and adapt traditional recipes to our own tastes. The main dish chosen is one of the most popular Senegalese meals–poulet yassa–and it fit all of our criteria for an easy ethnic dish to reproduce.

It helps to have no fear in the kitchen because you consistently add great recipes to you repertoire. No wonder poulet yassa is so popular! It’s warm, filling and comforting with a touch of spice and tang. It may seem as though the dish may need a little something sweet in the marinade–perhaps a pinch of brown sugar or a dab of honey–but it needs neither. Although carrots are not used in traditional recipes, they are in ours for natural sweetness and color. This recipe also has less than half the usual number of onions.  The  allspice and ground peanuts were thrown in just for fun. Peanut oil is the main oil used in Senegal, but as we didn’t have it on hand, vegetable oil would have to do. The peanuts add a hint of nutty flavor and also another layer of texture. On the side, there was an easy couscous tossed lightly in a bit of the juice from our Poulet Yassa, and of course, there was a very convenient flatbread to accompany the meal. We’re checking off our list of ethnic fare. What should we try next?

Poulet Yassa – Serves 6 to 8
4 skinless chicken thighs, bone-in
4 skinless chicken legs
2 large yellow onions, sliced
2 cups baby carrots
4 cloves garlic, minced
Zest and juice of 2 lemons
2 cups chicken broth
1 1/2 tablespoons Dijon mustard
1 cup raw peanuts, ground
2 serrano peppers, finely diced
1 tablespoon ground allspice
2 bay leaves
Flour
Kosher salt
Black pepper
Vegetable oil
Fresh parsley, chopped (optional)

1. Season the chicken with allspice, kosher salt and black pepper. Set in a large bowl or flat dish and cover with mustard, carrots, onions, garlic, lemon juice, zest and serrano pepper. Mix well with your hands to be sure everything is coated. Cover and chill at least 2 hours up to overnight.

2. Remove the chicken from the dish and lay on a flat surface. Sprinkle both sides of the chicken lightly with flour. Drizzle a bit of vegetable oil in a wide, deep pan over medium high heat. When oil is hot, add the chicken pieces to the pan and sear on both sides, approximately 1-2 minutes per side.

3. Once both sides of the chicken have been seared, remove each piece and set on a paper towel or plate. Add the remaining ingredients from the marinating bowl and allow to cook for about 5 minutes, deglazing the bottom of the pan with the marinating liquid. Add the chicken back to the pan.

4. Pour in the chicken broth and half of the peanuts. Reduce heat to low and stir to combine. Cover and cook another 10-12 minutes, then add the last of the peanuts. Continue cooking on a low simmer until chicken is tender and has finished cooking, approximately 10-12 minutes. Sprinkle with fresh parsley before serving. Salt to taste if desired.

Raisin and Almond Couscous – Serves 6 to 8
1 1/2 cups plain couscous
1/3 cup raisins, chopped
1/3 cup slivered almonds, toasted
Zest of 1 orange
1/8 cup Poulet Yassa juice
3 tablespoons fresh parsley, minced

Cook couscous according to package directions. Toss with raisins, almonds, orange zest, parsley and stew juice just before serving.

Parsley Flatbread (tweaked from About.com)- Serves 6
3 cups flour, plus extra for rolling
1 teaspoon sugar
1 teaspoon salt
2 teaspoons baking soda
1/4 teaspoon baking powder
1/4 cup fresh parsley, chopped
4 tablespoons shortening, butter flavor
1 cup ice water
Grapeseed oil

1. Mix flour, sugar, salt, baking soda, baking powder and parsley together in a medium sized bowl. Cut in shortening using a pastry blender or your fingers until small crumbles form.

2. Pour in half of the water and mix lightly until incorporated into the dough. Add the remaining water and mix until combined.

3. Pull off about 1/4 cup of dough in your hands and place it on a lightly floured surface. Roll flat to about 1/8″ thick, no more than 1/4″ if possible. Repeat with dough in small batches.

4. Pour a little grapeseed oil into a large pan or griddle and, when hot, carefully lay a piece of flattened dough into the pan. Cook on one side until edges begin to bubble, then flip and cook the other side. (Time of cooking may vary depending on the thickness of your dough. Carefully lift an edge of the dough as it cooks. If it has turned a golden brown, it’s ready to flip.) Keep cooked flatbread warm in a very low oven.

Click HERE for the printable recipe.

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Comments

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  1. Our first wine tasting in my business in Texas was a South African, and girls that worked the dining room at the retirement home were SA, so I asked them for a few authentic dishes…they blew me away…pumpkin and PB, they eat it as a vegetable…and put it into so many dishes…great post, and I am adding this to my files, along with a few more of your goodies!

    Reply

  2. Thought I’d give you an idea for what to do with your left over pomegranate molasses. My husband is Persian, so he often cooks with it. One of our favorite dishes is a stew of chicken (we use bone-in) and vegetables (eggplant, zuchinni, onions, carrots, and tomatoes). You just sear the chicken, then add the veggies and saute a little. Add enough pomegranate molasses to coat. Cover and cook on very low for about 2 hours until the meat is falling off the bones. Serve over basmati rice.

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  3. Sounds like a great comforting dish.

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  4. Great post and recipe! African cuisine is so unfamiliar to me – the scope of my experience has been limited to Ethiopian – I’d love to learn and taste more. Would the recipe lose anything if I substitute another nut like cashew or almond (can’t do peanut)? The couscous and flatbread are delicious bonuses!

    Reply

    • No doubt another nut would work just fine! Cashews sound nice because of their distinct flavor and buttery consistency.

      Reply

  5. Thanks for introducing us to this Senegalese specialty – it sounds wonderful! I love the raisin and almond couscous too!

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  6. I just made some couscous last night-yum. I have never heard of yassa so thanks for expanding my ethic repertoire :)

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  7. The West African cuisine has always been fascinating to me. It’s as unique as the place itself. Actually, I might even travel there next year.

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  8. Wow…This is the first I’ve heard of this. Looks delicious. Great pairing with the flatbread. Yum!! I’m goin have to try this one very soon.

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  9. This dish is a new one on me – and it looks fantastic. Love the combination of peanuts and the serrano chiles. Yum!

    Personally, I’d be happy to see you revisit African cuisine … its a subject I know little about.

    Reply

  10. Never heard of it, but it sounds great!

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  11. I had this dish a few times at a senagalese restaurant and it was so good! I love finding dishes like this on blogs. Thanks for posting the recipe!

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  12. No fear! That’s my motto in the kitchen, hehe. I’ve never made any kind of African dish, this is going to the bookmarked recipes :)

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  13. Gotta love trying new ideas and having them come out tasty!

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  14. I need to take a more fearless attitude in the kitchen sometimes. Good for you for branching out into a cuisine that is a bit more obscure. Dish looks great and I’m sure your adjustments made it better.

    Tell me about using up stuff on hand! I tend to have jars and bags of this, that, and the other thing that I purchased for one recipe and never used again.

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  15. I’ve never made an African dish, let alone heard of one. Thank you. I love cooking cuz it takes me all around the world & I don’t have to leave my kitchen!

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  16. I’ve never had African food before, but it looks really comforting and hearty!

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  17. I love this, there is nothing better than jumping into a new cuisine and just giving it a go – looks like you guys succeeded in spades – as if there was any doubt!

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  18. Ive never had a true African cuisine dish myself, but I can tell you I would love this, it sounds wonderful. As does everything ya’ll make.

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  19. You guys…just never fail to impress. Each time I come to your blog, I’m overwhelmed by your adventurous spirit, and your passion and creativity!
    And this time, you guys conquered an authentic African dish…Wow!

    Reply

  20. You go guys! I have very little experience with cooking African fare (except maybe North African / Moroccan stuff) but you’re inspiring me to explore it more.

    Reply

  21. I wish I were braver in the kitchen. It took me a good year to muster up the courage to cook with butternut squash! And I’ve yet to tackle bread, pizza dough or gnocchi! I think I may be a long way from poulet yassa, but maybe someday!

    Reply

  22. That is so awesome that you had an African-themed dinner party!! I have only had Ethiopian food from the Fairfax district, but it was definitely the bomb, and I can only imagine how awesome a whole spread of potluck goodies would be.

    Reply

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