West African Lemon Marinated Chicken |
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Prep Time: 240 Minutes Cook Time: 60 Minutes |
Ready In: 300 Minutes Servings: 4 |
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Serve over rice if desired. Ingredients:
1 (2 -3 lb) broiler-fryer chickens, quartered |
2 large onions, sliced |
3 garlic cloves, minced |
1 hot green chili pepper, minced |
1 tablespoon salt |
1/2 teaspoon ground ginger |
1 teaspoon black pepper |
1 cup fresh lemon juice |
1 1/4 cups water or 1 1/4 cups chicken broth |
5 tablespoons peanut oil |
Directions:
1. In a large baking dish, combine the onion, garlic, chile, salt, ginger, and black pepper. Stir in the lemon juice, 1 c water, and 1 tbsp oil. Coat the chicken pieces in marinade and refrigerate at least 4 hours. Turn pieces every half hour or so.
2. Remove chicken from marinade, and reserve the marinade. Pat the pieces dry. In a skillet, heat the remaining 4 tbsp oil over medium-high heat. Brown the chicken, a few pieces a t a time, turning frequently to brown evenly. Pour off all but 2 tbsp oil from the skillet and remove it from heat.
3. Using the back of a spoon, press the marinade through a fine sieve set over a bowl. Reheat the oil in the skillet over medium heat. Add the solids fron the sieve and stir constantly until the onion is transparent.
4. Return chicken to skillet and add 1/2 c strained marinade and the remaining 1/4 c water. Bring mixture to a boil. Partly cover pand and reduce heat. Simmer 25 minutes, or until chicken is tender.
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