2Cornish hens or 1 chicken, cut into serving pieceswith bone
Coarse salt and freshly ground black pepper
1/3cupsesame or peanut oil
1/2cupcrushed peanutsor sesame seeds or crunchy peanut butter
2-3hot chili peppers, seeded and finely choppedfor example, jalapeño, serrano, malagueta
2largeonions, finely sliced
2-3largeripe tomatoes, sliced
1poundtender okra, trimmed
4handfulsmustard greens or spinach leaves, well washed
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.
Heat oil in a frying pan and fry chicken pieces, turning to brown on all sides. Remove and reserve.
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.
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.
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).
Yassa (Pot-Roast Chicken With Greens And Peanuts)
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.