West African Lemon Chicken
|Chickens||2 , cut up|
|Peanut oil||3⁄4 Cup (12 tbs)|
|Lemon||5 , juiced|
|Onions||3 , thinly sliced|
|White wine vinegar||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Chopped hot pepper||1 1⁄2 Teaspoon|
|Water||1 Cup (16 tbs)|
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.