Yassa Chicken (Senegalese)

From: “The Essential African Cookbook” by Rosamund Grant. For a less tangy flavor you can add less lemon juice. You can also grill the chicken first instead of frying. Needs to marinate 3 hours.

• Ready In: 4 hrs 10 mins
• Serves: 4

Ingredients

• 2⁄3 cup lemon juice
• 4  tablespoons malt vinegar
• 3  onions, sliced
• 4  tablespoons  peanut oil or 4  tablespoons  vegetable oil
• 2 1⁄4 lbs chicken pieces
• 1  sprig thyme
• 1  green chili pepper, seeded and finely chopped
• 2  bay leaves
• 1 7⁄8 cups  chicken stock (3/4 pint)

Directions

1. Mix the lemon juice, vinegar, onions and 2 tbsp of the oil together, place the chicken pieces in a shallow dish and pour over the lemon mixture. Cover with clear film and leave to marinate for 3 hours.
2. Heat the remaining oil in a large saucepan and fry the chicken pieces for 4-5 minutes until browned.
3. Add the marinated onions to the chicken. Fry for 3 minutes, then add the marinade, thyme, chile, bay leaves and half the stock.
4. Cover the pan and simmer gently over a moderate heat for about 35 minutes, until the chicken is cooked through, adding more stock as the sauce evaporates.
5. Serve hot.