Spicy Mustard Chicken
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Onions||2 Medium, peeled and chopped|
|Chickens||5 Pound, cut through the bones into small pieces (2 Chickens, About 2 1/2 Pounds Each)|
|Freshly ground black pepper||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Dijon mustard||2 Tablespoon|
|Tarragon vinegar||1⁄2 Cup (8 tbs)|
Heat the oil in a large heavy-based frying pan or saucepan over medium heat.
Add the onions and cloves and cook, stirring frequently, until the onions brown.
Add the chicken, salt, pepper, chili powder, mustard, vinegar, and 1 3/4 cups water.
Cook the mixture over low heat for 40-45 minutes, until the meat is tender.
Serve with plain boiled rice and Chicory-Walnut Salad.