Clean the chicken pieces, dry them. Make 1-2 deep cuts in each piece. For the paste, mortar garlic, chile, s+p, then incorporate the oil. Form half of the paste into the incisions, spread the rest evenly over the skin of the chicken pieces. Marinate for 2-12 hours. For the sauce, in a frying pan large enough for all the chicken pieces, bring onion, mustard, oil, olives, bay spice, juice of one lemon, chile, s+p to a boil. Simmer uncovered for 15 min until sauce thickens and oil settles.
Taste, remove bay spice and chile, cover, set aside. Grill chicken, starting on the skin side. Regularly check that nothing burns. Grill for a total of 16 to 24 minutes. Place the chicken in the pan with the sauce, cover with sauce and simmer for 4-5 minutes. Bring to the table with the sauce.
This recipe is from Senegal and is called Yassa. It is typical of the cuisine there that meat is first grilled and then cooked in a sauce.
Ralph. 9/10/00
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