Grilled Chicken smothered in Veggie sauce | Gambian Chicken Yassa Recipe | Easy Dinner Recipe #BHM
This grilled chicken and veggie sauce is bustling with flavors and colorful veggies. It is called Chicken “Yassa” in The Gambia and Senegal. It is a very popular meal served over white rice or coos coos in most homes and restaurants.
This video is part of our BLACK HISTORY MONTH 2022 series which has become a tradition where I share popular African dishes with The Whole world!
Ingredients used
For the marinade
1/2 cup chopped fresh parsley
Chili/ hot pepper to taste
10 cloves fresh garlic
3 thumb size fresh ginger
1/2 green bell pepper
3 spring onions
Black pepper to taste
Chicken bouillon to taste
Juice from 1 lemon
2 Tbsp olive oil
2 Tbsp Worcestershire sauce
Salt
Other ingredients
2 Cornish hens ( cut in half)
3 -4 Tbsp prepared marinade
1- 2 Tbsp Dijon mustard
1 cup of water
1 cup vegetable oil
4-5 yellow onions (julienned)
1 cup julienned carrots
1/2 green bell pepper chopped julienned
1/2 red bell pepper chopped julienned
1/2 orange/yellow bell pepper julienned
Paprika powder
Few Pickled onions (optional)
Salt to taste
Notes: blend all ingredients for the marinade to achieve a paste like consistency. Marinate washed chicken and refrigerate for at least a couple hours but I prefer overnight for maximum flavors.
Grill the seasoned chicken and set aside. In a pan, heat up the oil and sauté onions and carrots, add prepared marinade, mustard and sauté for 5 minutes. Add fresh peppers and keep stir frying. add grilled chicken and water. Cover and allow to cook for 5 minutes, stirring intermittently. Taste for salt and adjust all spices to your preference.
Serve with steamed rice, quinoa, pasta, coos coos or any grain of your choice.
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Sweet & Spicy Honey Garlic Dijon mustard Chicken Thighs 15 Minute Dinner Recipe
Sweet & Spicy Honey Garlic Dijon mustard Chicken Thighs 15 Minute Dinner Recipe
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This recipe for sweet and spicy chicken thighs will make everyone in the dinner table go crazy! The flavor is absolutely to die for with the sweet/ sticky honey and aromatic garlic but let's not forget to mention the slight hint of heat from the spicy red peppers tantalizing the taste buds! The best part of this skillet though is the fact that it's ready in no more than 15 minutes so get some steamed rice ready because dinner is served ❤
Enjoy.
Ingredients:
6-10 thighs
4 cloves garlic chopped
2 tbs. oil
salt & pepper
green onions
1/4 cup Dijon mustard
1/4 cup honey
red Thai chilies (seeded)
Directions:
Start off by frying the chicken thighs in a hot oiled skillet and season them on both sides with salt & pepper.
Once they are done, remove them from the pan and add to the skillet the chopped chilies and garlic. sauté for 30 seconds then add the honey and Dijon, stir it around a few seconds then add the chicken back into the pan.
Spicy Honey Mustard Grilled Chicken Sandwich ????| Grill Nation
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Homemade Hummus Recipe
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THE RECIPES!
BETH'S GRILLED CHICKEN RECIPE
Serves 4 for 3 meals
INGREDIENTS:
2 lbs Chicken Tenderloins
1 tbsp Dijon Mustard
2 Tbsp Red Wine Vinegar
3 Tbsp Olive Oil
2 tsp dried Oregano
METHOD:
In a large Pyrex Baking Dish combine the mustard and the vinegar and whisk to combine. Then add the oil, whisking until combined. Add salt and pepper to taste and then the oregano. Add chicken and toss to coat well with the marinade and let it sit for 20 minutes.
Heat a grill pan or BBQ to medium-high heat. Grill a few minutes on each side until cooked through.
BETH'S MINI TACOS
Serves 4
INGREDIENTS:
2 Ripe Avocados
6 Cherry Tomatoes, diced
1/2 lime squeezed of its juice
Salt and Pepper to taste
2-3 dashes of hot sauce
2 tbsp fresh cilantro, chopped
8 mini corn street tortillas (Mission Brand Makes Them)
1/2 cup finely shredded Mexican Cheese
Fresh cilantro and lime wedges for garnishing
BETH'S ISRAELI COUSCOUS BOWLS
Serves 4
INGREDIENTS:
4 Tbsp Olive Oil, separated
1/2 cup Red Onion, diced
Salt and Pepper to Taste
1/8 Tsp of Garam Masala Spice Blend
3 cups of Israeli Couscous
2 1/2 cups water
1/2 cup Golden Raisins
2 cups Grilled chicken, diced into cubes
1 1/2 cups baby spinach
1/4 cup pine nuts (or raw pistachios, cashews or sliced raw almonds)
METHOD:
Heat 2 Tbsp of olive oil in a non-stick pan. Add the onion, season with salt, pepper and Garam Masala Spice. Sautee until fragrant and translucent. Set aside.
In a Dutch oven or large pot heat 2 Tbsp of olive oil. Then add the couscous and toast until the couscous browns, about 5 minutes or so.
Then add the water, cover and simmer 8-12 minutes until couscous is puff up and water is evaporated. Turn off flame and keep the pot covered.
Then add the raisins, chicken, spinach, and onions. Let the residual steam warm and cook these ingredients through. Then toss in the pine nuts and serve!
PITA POCKETS
Serves 4
INGREDIENTS:
2 whole pitas, sliced in half
4-6 grilled chicken tenders cut in slices
1 cup of store-bought hummus or my homemade hummus
1 cup of baby spinach
6-8 cherry tomatoes, cut in half
1/4 cup red onion, diced
1/2 cup cucumber, diced
METHOD:
Fill Pita Pocket with 1-2 Tablespoons of Hummus. Add spinach, chicken, tomatoes, red onion and cucumbers.
NOTE: You can also warm the pita in the oven or toaster ahead of time, that's also really good too!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips, and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!