West African Lemon Chicken Recipe
Ingredients
| 2 chickens, cut up | ||
| Peanut oil | 3/4 Cup (16 tbs) | |
| Juice of 5 lemons | ||
| Onions | 3 , thinly sliced | |
| White wine vinegar | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), chopped | |
| Thyme | 1/2 Teaspoon | |
| Bay Leaf | 1 | |
| Hot pepper | 1 1/2 Teaspoon, chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
Directions
Preheat oven to 350 degrees.
Rinse chicken and pat dry.
Brown in 1/4 cup peanut oil in heavy skillet; remove to baking dish.
Combine remaining 1/2 cup peanut oil, lemon juice, onions, vinegar, garlic, thyme, bay leaf, hot pepper, salt and pepper in saucepan.
Bring to a boil.
Stir in water.
Pour over chicken.
Bake, tightly covered, for 1 hour or until chicken is tender; discard bay leaf.
Serve on hot rice.
Rinse chicken and pat dry.
Brown in 1/4 cup peanut oil in heavy skillet; remove to baking dish.
Combine remaining 1/2 cup peanut oil, lemon juice, onions, vinegar, garlic, thyme, bay leaf, hot pepper, salt and pepper in saucepan.
Bring to a boil.
Stir in water.
Pour over chicken.
Bake, tightly covered, for 1 hour or until chicken is tender; discard bay leaf.
Serve on hot rice.
Chef
