West African Lemon Marinated Chicken

• (2 -3 lb) broiler-fryer chickens1

  quartered

• large onions↗2

  sliced

• garlic cloves↗3

  minced

• hot green chili pepper↗1

  minced

• salt↗1 tablespoon
• ground ginger↗1⁄2 teaspoon
• black pepper↗1 teaspoon
• fresh lemon juice↗1 cup
• water or 1 1/4 cups chicken broth↗1 1⁄4 cups
• peanut oil5 tablespoons

Step-by-step instructions

1. 1

   In a large baking dish, combine the onion, garlic, chile, salt, ginger, and black pepper. Stir in the lemon juice, 1 c water, and 1 tbsp oil. Coat the chicken pieces in marinade and refrigerate at least 4 hours. Turn pieces every half hour or so.

2. 2

   Remove chicken from marinade, and reserve the marinade. Pat the pieces dry. In a skillet, heat the remaining 4 tbsp oil over medium-high heat. Brown the chicken, a few pieces a t a time, turning frequently to brown evenly. Pour off all but 2 tbsp oil from the skillet and remove it from heat.

3. 3

   Using the back of a spoon, press the marinade through a fine sieve set over a bowl. Reheat the oil in the skillet over medium heat. Add the solids fron the sieve and stir constantly until the onion is transparent.

4. 4

   Return chicken to skillet and add 1/2 c strained marinade and the remaining 1/4 c water. Bring mixture to a boil. Partly cover pand and reduce heat. Simmer 25 minutes, or until chicken is tender.