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Ingredientes
- 1 x Chicken, (3 1/4 to 4 pounds), quartered
- 8 x Cloves garlic, peeled
- 1 x Scotch bonnet chiles*, (up to 2)
- 1 1/2 tsp Salt
- 1 tsp Freshly grnd black pepper
- 3 Tbsp. Vegetable oil
- 1 lrg Onion, finely minced (about 2 c.)
- 1 c. Grainy French mustard
- 1/2 c. Vegetable oil
- 1/4 c. Fresh lemon juice
- 12 x Green olives, pitted and thinly sliced
- 1 x Bay leaf
- 1/2 x Scotch bonnet chile, ( up to whole chile)
Direcciones
- Salt and freshly grnd black pepper, to taste
- Rinse the chicken pcs under cool running water, then drain and blot dry with paper towels. Make 1 or possibly 2 deep slashes, to the bone, in each piece, then place in a non- reactive baking dish large sufficient to hold the pcs in a single layer. Set aside while you prepare the spice paste.
- Combine the garlic, chiles, salt, and pepper in a mortar and lb. to a paste with the pestle, then work in the oil; or possibly combine the oil with the other ingredients in a blender and process till smooth. Using your fingers, stuff half the spice paste into the slashes in each piece of chicken, then spread the remainder over the skin. Cover and let marinate, in the refrigerator, for 2 to 12 hrs (the longer the better).
- *For a milder marinade and sauce, seed the warm chilies.
- Preheat the grill, using the two-tiered method .....Spread one third of the coals in a single layer over one side of the grill, the other tow thirds in a double layer on the other side. Leave a small portion of the grill free of coals. This arrangement gives you a super warm heat source for searing, a moderately warm heat source for cooking, and a hot spot for keeping cooked foods hot. You control the heat by moving the food from one area to the
- Meanwhile, prepare the sauce. Select a heavy nonreactive saucepan or possibly flameproof casserole large sufficient to hold the chicken and in it combine the onion, mustard, oil, lemon juice, olives, bay leaf, chile, and salt and pepper. Stir well to mix and bring to a boil over medium heat, then reduce the heat to low. Simmer, uncovered, stirring frequently, till the onion is soft and the sauce is thick and creamy and the oil has started to separate, about 15 min. Remove from the heat and taste for seasoning, adding salt and pepper to taste. Throw away the bay leaf and chile. Set the sauce aside, covered.
- When ready to cook the chicken, oil the grill grate. Arrange the chicken pcs, skin side down, on the grate over the hotter section of the grill.
- Cook till the skin starts to brown, 3 to 5 min. Move the pcs to the cooler section of the grill and contunue grilling till the skin is more thoroughly browned, 5 to 7 min. Move pcs away from flare ups. Turn the pcs and move them back to the hotter section of the grill. Brown the second side well, 3 to 5 min,, then move the pcs back to the cooler side to finish cooking. The total cooking time will be 16 to 24 min.
- When ready, the chicken will be crisp and golden outside and the juices will run clear when the meat is pierced.
- Transfer the chicken to the saucepan with the sauce and bring to a simmer over low heat, spooning the sauce over the chicken to coat. Cover and cook till the chicken is well flavored by the sauce, 4 to 5 min.
- Transfer the chicken pcs to serving plates or possibly a platter, spoon the sauce over; and serve.
- Method: Direct Grilling. I first encountered this dish at a Sengalese restaurant in Washington, D.C. It was a fairly mild version of a dish which can be quite fiery, flavored as it traditionally is with the African equivalent of a scotch bonnet chile. The recipe is unusual by Western barbecue standards, but quite typical of Africa, in which the meat is grilled first, then simmered in sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 405g | |
| Recipe makes 4 servings | |
| Calories 1027 | |
| Calories from Fat 754 | 73% |
| Total Fat 84.37g | 105% |
| Saturated Fat 16.16g | 65% |
| Trans Fat 0.97g | |
| Cholesterol 231mg | 77% |
| Sodium 1123mg | 47% |
| Potassium 685mg | 20% |
| Total Carbs 7.36g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.86g | 1% |
| Protein 58.28g | 93% |
