Yassa au Poulet de la Casamance — Barbecued Chicken with Lemon and Onions over Rice

Ingredients

• •1 lemon, cut in half
• •4 2 ½-pound chickens, cut in halves
• •3 pounds white onions, thinly sliced
• •½ cup chopped parsley
• •1 tablespoon coarse black pepper
• •1 tablespoon coarse salt
• •3 bay leaves
• •1 teaspoon thyme
• •1 teaspoon crushed red pepper (optional)
• •1 cup lemon juice
• •1 cup salad oil
• •1 quart chicken stock
• •1 pound white rice
• •Watercress or Parsley

Directions

1. 1Rub the lemon over the chicken.
2. 2Spread the chicken into a 12 by 18 by 2 inch baking pan. Cover the chicken with white onions, parsley, black pepper, salt, bay leaves, thyme, crushed red pepper. Pour the lemon juice and salad oil over the chicken. Allow to marinate for 30 minutes.
3. 3Remove the chicken and broil, preferably over charcoal, until chicken browns on all sides and is about half done.
4. 4Simmer the onion mixture above over direct heat stirring up from bottom to prevent onions from browning. Onions should remain white. Cook no longer than 5 minutes.
5. 5Return chicken to pan, smothering them with the onions.
6. 6Pour chicken stock and giblets over the mixture and bake at 375 degrees Fahrenheit for 20 minutes until onions turn a light golden color.
7. 7Cook white rice as directed on package and place a serving of the cooked rice directly on a dinner plate. Top each serving of rice with 1 broiled chicken half. Cover with the cooked onion mixture. Garnish with watercress or parsley.