Ingredients
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1/2 cup peanut oil (or any cooking oil)
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1 chicken, cut into serving-sized pieces
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8 tablespoons lemon juice
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8 tablespoons vinegar (cider vinegar is good)
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1 bay leaf
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4 cloves minced garlic
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2 tablespoons Dijon mustard
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1 tablespoon maggi seasoning sauce (or Maggi cubes and water or soy sauce)
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1 chili pepper, cleaned and finely chopped
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cayenne pepper or red pepper
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black pepper
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salt
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1 small cabbage, cut into chunks
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2 carrots, cut into chunks
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4 -6 onions, cut up
Instructions
- 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.
- Remove chicken from the marinade, but save the marinade.
- Cook according to one of the following methods.
- Cooking method 1: Grill chicken over a charcoal fire (or bake it in a hot oven) until chicken is lightly browned but not done.
- Cooking method 2: Sauté chicken for a few minutes on each side in hot oil in a frypan.
- While chicken is browning: Remove onions from marinade and sauté them in a large saucepan for a few minutes.
- Add remaining marinade and the optional vegetables and bring to a slow boil, cooking the marinade into a sauce.
- Reduce heat.
- Add chicken to the sauce, cover and simmer until chicken is done.
- Serve with Rice, Couscous (couscous with chickpeas and raisins is very good), or Fufu.