This recipe is for one of Senegal’s most famous dishes. Chicken with onions and lemon juice. I have had this many years ago in Dakar and have been making it ever since. Hope you enjoy.
1 Whole chicken, Cut into protions
4 Onions, Sliced
½ teaspoon Cayenne pepper
3 tablespoons Mustard
3 tablespoons Olive oil
1 liter Chicken stock
Salt, To taste
Ground Black Pepper, To taste
½ cup Lemon juice
1. Rub the chicken with mustard, salt and pepper and set aside to marinade for 20 minutes.
2. Mix together the onions, lemon juice and cayenne pepper and marinade for 20 minutes.
3. Add the marinated onion in a large pot or pan and cook down over a slow heat. The onions should not be caramalised, and it should not be browned. It should be cooked slowly to a translucent state and then some more. Ten more minutes should be enough. Stir regularly to prevent sticking.
4. Brown the chicken portions in a separate pan. Remove and set aside until the onions are ready.
5. Add the chicken to the onions and add the stock. Add the bay leaves and parsley and cover with a tight fitting lid. Cook over low heat for at least an hour. Check regularly that nothing sticks to the bottom. Taste for seasoning. Serve with boiled rice.