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The Break: 40 Acres and a Mule – THROWBACK!
*Listen in to a round table discussion as KC and the family discuss what the Black community would/should/could do if ever given reparations. Podcast guests include Chris Lehman, DJ A-ski, Toria Williams, Mike Eagle, Malcolm Darrell, Tash Moseley, Brother T, Jamila Farwell, and Darius Gray.
*Parental Discretion is advised with this podcast.
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Boy oh boy! Let me tell you about THIS here recipe!
A few months ago, one of my coworkers, who is from Senegal, suggested that I try a traditional dish called Poulet Yassa, which consists of a whole chicken cut up with a gaggle of onions and fresh lemons. You marinate the whole bunch for 24 hours. You can grill or broil the chicken and you stew the onions down to a delicious sweet, tangy sauce. When I made it the first time the chicken was very dry, but those onions, DEAR LORD, those onions were fantabulous (Yes, I know that isn’t a word, but it should be).
Last night I was struggling as I usually do to figure out a proper dinner. I took out some chicken breast from the freezer. I recently bought a large bag of Vidalia onions from the grocery store. Before I knew it I was using my mandolin and slicing onions. I didn’t marinate for 24 hours obviously, but I feel like the recipe I created was far better than the original. I’ve posted the original recipe and my reinvented version. It is such a surprising flavor you will instantly smile upon the first bite. Enjoy!
ORIGINAL (Found on www.Whats4eats.com)
4 to 6 servings
- Chicken, cut into serving pieces — 2-3 pounds
- Onions, thinly sliced — 4-6
- Hot chile pepper, minced — 1-3
- Lemons, juice only — 4-5
- Dijon mustard (optional) — 2 tablespoons
- Peanut or vegetable oil — 1/4 cup
- Salt and pepper — to season
- Oil — 2-3 tablespoons
- Add all the ingredients except for the oil to a large non-reactive bowl and mix together. Refrigerate and marinate for at least 4 hours, preferably overnight.
- Remove the chicken pieces, wipe dry, and grill, broil or sauté them until well browned. Set aside.
- Heat the oil in a large pot over medium flame. Remove the onions from the marinade and add them to the pot. Sauté for 8-10 minutes until they are well wilted and starting to brown.
- Add the rest of the marinade and the browned chicken pieces to the onions, reduce heat to medium-low heat and simmer until cooked through and tender, about 30-40 minutes.
- Adjust seasoning and serve with rice, fufu or couscous.
- 1 pound Boneless Skinless chicken (Breast or Thigh)
- 1/2 cup of self-rising flour
- 3 or 4 large onions
- 1/2 cup of Lemon Juice (fresh squeezed or from concentrate)
- 4 cloves of garlic diced
- Red Pepper flakes
- Peanut Oil (4 tbsp for marinating and 3 tbsp for frying)
- 1/2 cup White Wine
- 1 cup Chicken Stock
- 1 tsp Thyme
- Salt & Pepper
- Parsley chopped
Slice onions in thin rings (preferably with a Mandolin). In a non-reactive bowl (plastic or glass) mix the onions and half of the diced garlic, 1/4 cup of lemon juice, sprinkle of red pepper flakes, a sprinkle of salt and pepper, 2 tbsp of Peanut Oil. Cover and let marinate for 2 hours.
One and a half hours in to your marinating your onions prepare your chicken. Cut each breast in to 3 large pieces. Marinate in 2 tbsp of Peanut Oil, remaining garlic and lemon juice. Sprinkle with salt and pepper and red pepper flakes. Let it marinate for 30 minutes.
In a large heavy skillet (preferably Cast Iron) heat 3 tbsp of Peanut Oil on medium high heat. Put the self-rising flour in a plate, sprinkle in a little salt and pepper. Coat the chicken pieces in the flour. Brown the chicken in the oil. Do not cook through, just brown on each side. Remove chicken from the pan. Add the onions and the marinade to the skillet. Simmer on medium for about 10 to 15 minutes.
Add the chicken back to the pan. Let the chicken simmer in the onions for 10 minutes. Add the wine and the Thyme. Let simmer for 5 minutes. At this time the onions should be getting brown and soft. Add the chicken stock and let the onions and liquid come to the consistency of a gravy. Sprinkle parsley.
Serve with Jasmine White Rice and my Cumin Carrots (recipe below)
- 6-8 large carrots chopped
- 1 tbsp of olive oil
- 1 tsp Cumin
- 1 tbsp honey
- Salt & Pepper
Heat a skillet on medium heat add olive oil and carrots. Cook on medium for 10 minutes covered, stirring frequently. Season with salt, pepper and cumin. Continue to cook for another 5 minutes or until the carrots are tender. Add the honey and serve.
If it is taking a long time to cook your carrots put a splash of water in the pan and cover to steam your carrots and soften them.
Break Bread: Lemon Risotto
I wanted to share with you a delicious recipe I created recently. I’m a crazy person and recipes come to me in my dreams. I dreamed of a delicious meal of bacon wrapped chicken, sugar snapped peas and lemon risotto. So I made them! All of which were amazing. The best out the bunch was by far the Lemon Risotto. So here is my recipe! Enjoy.
1 cup Aborrio Rice
1 quart White Wine flavored Chicken Broth
2 cups water
2 garlic cloves minced
1/2 red onion minced
1 tbs olive oil
1 tbs butter
1/2 cup Parmesan Cheese
2 tbs heavy cream
Zest of one lemon
Juice of half a lemon
Salt & Pepper to taste
In a separate pot heat the chicken broth and water. In a saucepan with a round bottom, heat to medium add the oil, butter, garlic and onion and saute until soft. Add the rice and lemon zest and saute for another 2 minutes. Add one ladle of the hot broth and stir until it is absorbed. Repeat this for about 18 minutes. The rice should be Al dente, but with a creamy texture. At the end add the cream, lemon juice, cheese and salt & pepper to taste. Serve immediately. Serves 4
If you can’t find wine infused broth you may substitute one cup of water with white wine.
Don’t leave your risotto unattended. You must keep constant watch, but believe me it is worth the effort!
Dwann Cutler is the author of the blog, Diaries of a Plus-Sized Vixen. Check out her other musings at www.Dwann.me .
Balsamic Blackberry Chicken
1 tsp. extra virgin olive oil
2 boneless/skinless chicken breast halves
1/4 tsp. fresh thyme chopped
1/4 cup onion, diced
1.5 Tbsp. balsamic vinegar
3 Tbsp. seedless blackberry preserves
salt and pepper
Heat some oil in a large skillet over medium high heat until hot. On the side, sprinkle the chicken with salt, pepper, and thyme. Add the chicken to the skillet and cook through, about 5 minutes per side or until done. Remove from the skillet and keep warm.
Add the onions to the pan and saute until translucent. Stir in the balsamic vinegar and blackberry preserves. Stir continuously until the preserves melt. Spoon the sauce over the chicken to serve.
Serve with a tossed green salad and brown rice.
Curry Chicken Pot Pies
For the culinary enthusiasts out there, here’s a recipe created by a Black man (yes, brothers can get down in the kitchen too) and my mouth is already watering at the ingredient list. Try pairing this dish with a salad and white wine for a quick midweek meal.
3 to 4 chicken pieces(preferably breast or thighs, boneless/skinless) cut into chunks
1 tbsp. extra virgin olive oil
2 tbsp. curry
½ tbsp thyme
1/2 tsp. powdered allspice
3 cloves garlic
3 stalks scallions (green onions)
1 med. onion, diced sm.
1/2 red pepper
2 red potatoes diced into 1/2″ pieces
1 1/2 cups of frozen mixed veggies (peas, carrots, & corn) thawed
Salt & pepper to taste
1 tsp. hot sauce (optional)
1 tbsp. soy sauce, (optional)
1 tube/can Pillsbury pastry puffs OR buttermilk biscuits
Preheat oven to 400°F.
Wash chicken off with water and lemon and marinate with dry ingredients
Let it sit for about a hour(in the fridge). Place evoo in frying pan on high. Place the chicken, onions and garlic, and lightly brown, on med heat, for 20 minutes. Add veggies, potatoes, and a cup of water to mix and pour over chicken. Simmer on low for 1 hour. Taste it while it’s cooking and add more curry, salt, or pepper if you feel it needs more kick! Add a tbsp or so of flour to get it good and thick. Set aside to cool. Prepare the ramekin bowls by spraying them with cooking spray. Pour chicken mix into each bowl. Take the pastry puffs or biscuits and roll them out, but not too flat, just enough to cover the ramekin and overlap around the sides. Rub a little oil or cooking spray over the top. Place them on a sheet pan to keep from dripping on the inside of your stove and bake for 30 minutes or until golden. Cover them with aluminum foil if they begin to brown too quickly.
Take them out of the oven and allow them to cool before devouring them. Enjoy!