KWANZAA PRINCIPLES DAY-3

3rd Kwanzaa Principle: Ujima or Collective Work and Responsibility



Chicken Yassa
services 4-6

Ingredients
• 1 4-6 lb. Chicken
• 3 Medium Onions (thinly sliced)
• 1/4 C. Parsley (chopped)
• 1 t. Freshly Ground Pepper
• 1 t. Coarse Salt
• 1 Bay Leaf (crumbled)
• 1/4 t. Thyme
• 1/2 t. Crushed Red Pepper (Optional)
• 1/3 C Lemon Juice
• 1/4 C Oil
• 11/2C Water

Marinate at least 30 minutes, longer or even overnight is ideal.
Preparation
1. Cut the chicken in half or in pieces and spread out on a baking pan
2. Put giblets in water and simmer (for sauce for chicken and onions) (need 1 C. of stock)
3. Cover with the onions, parsley, salt, pepper, bay leaves, thyme and red pepper
4. Pour lemon juice and salad oil over the chicken and onions
5. Marinate for at least 30 minutes
6. After marinating remove the chicken and broil until chicken is browned on all sides
7. Simmer the onion mixture over medium heat stirring occasionally to prevent onions from browning (approx. 5 minutes)
8. Return chicken to baking pan and cover with the onion mixture
9. Pour 1 cup chicken stock (including giblets) over the chicken and onions
10. Make white rice
11. Bake at 375 degrees for 20 minutes until onions turn a light golden color.
12. Serve over rice

KWANZAA PRINCIPLES DAY-2

2nd Kwanzaa Principle: Kujichagulia or Self–Determination

KWANZAA RECIPE DAY-2
Easy West African Peanut Stew
(serves six to eight)

INGREDIENTS
1 tablespoon olive oil
8 boneless chicken thighs, cut into quarters
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 to 3 cloves garlic, crushed
1 onion, chopped
1 teaspoon ground coriander seed
1 teaspoon crushed red pepper flakes
1 teaspoon ground cumin
1 cup chicken broth
3/4 cup unsalted peanut butter
Garnish: chopped peanuts and parsley

INSTRUCTIONS
In a large skillet with a tight-fitting lid, heat oil over medium high heat. Season chicken with salt and pepper. Add chicken to the skillet and brown on both sides. Remove chicken from pan. Reduce heat to medium low and add garlic and onion. Saute for 2 to 3 minutes. Add coriander, red pepper flakes, and cumin.
Be careful not to let the garlic brown.
Mix in broth, chicken, and accumulated juices. Cover skillet and simmer, stirring occasionally for about 30 minutes.
Remove lid and stir in peanut butter, making sure it is blended well. Replace lid and cook until chicken is thoroughly done, about 15 more minutes should do it.
Remove from heat and garnish with chopped peanuts and parsley.