This recipe from Senegal
is great on any holiday.
2 cups lemon juice,
strained
6 large Bermuda onions, finely chopped
4 tablespoons hot chiles, finely chopped
1 teaspoon ground ginger
Salt and ground black pepper to taste
10 teaspoons peanut oil
2 frying chickens (2˝ to 3 pounds each) cut into 8 pieces
˝ cup water 1 chile, pricked with a fork
Mix the lemon juice,
onions, half the chiles, ginger, salt and
pepper, and 6 teaspoons of the peanut oil to create a marinade.
Place the chicken in a large bowl and cover it with the marinade.
Refrigerate for at least 2 hours. Remove the chicken from the
marinade, place it in shallow baking dish, and broil until
lightly browned, about 5 minutes. (Save the marinade.) Remove
onions from marinade with a slotted spoon and sauté them in the
remaining 4 teaspoons of oil in a Dutch oven for about 5 minutes,
or until soft; do not brown. Add the marinade, chicken, water and
rest of chopped chiles. Stir and simmer for about 20 to 30
minutes, or until chicken is tender and juices come out clear.
Serve over hot rice.
Serves 12.
nutritional value : 305 kcal per serving
country : Senegal
course : poultry dish
source : The Complete Kwanzaa / Dorothy Winbush Riley, through Jamie [IRE_Potluck]