How to Make the Ultimate Ancient Grain Bowl

Scroll down for the recipe!
In this episode, Guillermo visits Chef Pierre Thiam at his fast casual restaurant, Teranga, where he serves Senegalese-inspired grain bowls— AKA, the ultimate power lunch. Chef Thiam's goal is to educate health-conscious American consumers on these superfoods, while also improving the lives of producers by restoring biodiversity to the planet through highly sustainable ancient crops. Together they make a Yassa Bowl using West African red rice, one of the super grains highest in nutritional value today.

#superfood #ancientgrain #senegal

Chicken “Yassa”

INGREDIENTS
6 chicken thighs (skinless, boneless)
2 tablespoons fresh thyme, finely chopped
4 scallions, finely chopped
1 cup lime juice (6 to 7 limes)
1⁄4 tablespoon white vinegar
1 tblsp. Sea salt
1 tblsp. Freshly cracked black pepper
2 cup peanut or vegetable oil
1 pounds yellow onions, cut in thick strips
1 whole Scotch bonnet pepper
1 bay leaf tablespoon salt
1 1⁄2 teaspoon freshly ground black pepper
Mini brioche slider buns

PREPARATION
In a large bowl, combine the chicken pieces, thyme, scallions, about 1/4 cup of the lime juice, vinegar, sea salt, pepper and 1 tablespoon of the oil. Mix well so the chicken is thoroughly coated. Cover and marinate in the fridge for at least 2 hours or overnight.
Heat a grill until hot. Remove the chicken from the marinade; discard remaining marinade. Grill the chicken until it’s almost cooked through, 6 to 7 minutes on each side. (It will finish cooking in the onion sauce, imparting to the sauce its lovely grill flavors.) Transfer the chicken to a platter, cover loosely with aluminum foil, and set aside.
Meanwhile, in a large pot, heat the remaining 3 tablespoons oil over medium-high heat. When the oil is hot, add the onions and cook for 1 to 2 minutes without stirring. Stir once with a wooden spoon, then allow the onions to begin caramelizing. Only stir from time to time to avoid scorching, but make sure to allow the onions to get some color, 10 to 12 minutes.
Stir in the Scotch bonnet, and bay leaf. Continue cooking and stirring for about 5 minutes, until the pepper is slightly fragrant and the onions have a uniform light brown color; add 1 to 2 tablespoons water only as needed to avoid scorching.
Add the remaining lime juice to taste. Season with the salt and pepper. Add the grilled chicken, any juices that have accumulated in the platter, and the 1 cup water. Stir well. Simmer until chicken is completely cooked through, 10 to 15 minutes.
Remove bay leaves and the Scotch bonnet (option to leave the pepper in for the brave).

Yolélé Foods:
www.yolelefoods.com

Liberian Rice:
https://www.fabrar.com

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CHOW-TO is a documentary series where our host, Guillermo Riveros, takes viewers behind the scenes at the workspaces of chefs and makers, to learn how the most intriguing foods and dishes are made.

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