Recipe

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• 1/2 cup peanut oil
• 1 chicken , cut into serving-sized pieces
• 4 -6 onions, cut up
• 8 tbsp lemon juice
• 8 tbsp vinegar
• 1 bay leaf
• 4 cloves minced garlic
• 2 tbsp dijon mustard (optional)
• 1 tbsp maggi seasoning sauce (or maggi cubes and water
• 1 chili pepper, cleaned and finely chopped (optional)
• cayenne pepper
• black pepper
• salt
• 1 small cabbage, cut into chunks (optional)
• 2 carrots, cut into chunks (optional)

• 1 Mix all ingredients (except the optional vegetables), the more onions the better, and allow chicken to marinate in a glass dish in the refrigerator for a few hours or overnight.
• 2 Remove chicken from the marinade, but save the marinade.
• 3 Cook according to one of the following methods.
• 4 Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
• 5 Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
• 6 While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.
• 7 Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
• 8 Reduce heat.
• 9 Add chicken to the sauce, cover and simmer until chicken is done.
• 10 Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.