Yassa (Pot-Roast Chicken With Greens And Peanuts)
  • 2 Cornish hens or 1 chicken, cut into serving pieceswith bone
  • Coarse salt and freshly ground black pepper
  • 1/3cup sesame or peanut oil
  • 1/2cup crushed peanutsor sesame seeds or crunchy peanut butter
  • 2-3 hot chili peppers, seeded and finely choppedfor example, jalapeño, serrano, malagueta
  • 2large onions, finely sliced
  • 2-3large ripe tomatoes, sliced
  • 1pound tender okra, trimmed
  • 4handfuls mustard greens or spinach leaves, well washed
  1. Preheat oven to 300°. Rinse chicken pieces, pat dry, and season generously with coarse salt and black pepper. Have ready a roomy casserole dish or Dutch oven with a tight-fitting lid.
  2. Heat oil in a frying pan and fry chicken pieces, turning to brown on all sides. Remove and reserve.
  3. Add crushed nuts to remaining oil and fry for a moment. (If using sesame seeds, keep a lid handy to catch seeds that jump; if using peanut butter, no need to fry.) As soon as nuts begin to brown, add a splash of water and stir in chopped peppers. Remove from heat.
  4. In casserole dish, layer chicken with onions, tomatoes, okra, and mustard greens, sprinkling layers with nut sauce and seasoning with salt and pepper as you go. Cover tightly and transfer to oven. Cook for 30 minutes at 300°, then reduce heat to 275°. Continue cooking for 2 more hours.
  5. Remove dish from oven. Turn layers over so top is on the bottom. If more liquid is needed, add a little boiling water. Cover, return dish to oven, and cook for 1 1/2 hours more (4 hours total cooking time).
Recipe Notes
Nutrition Facts
Yassa (Pot-Roast Chicken With Greens And Peanuts)
Amount Per Serving
Calories 463
* Percent Daily Values are based on a 2000 calorie diet.

Calories 463,Fat 34,Perfat 64,Cholesterol 52,Carbo 21,Protein 23