Ingredients
-
1
-
2
-
3
-
1
-
1
-
1/2
-
1
-
1
-
1 1/4
-
5
-
-
-
-
-
Directions
West African Lemon Marinated Chicken, Serve over rice if desired , Serve over rice if desired
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Steps
|
1
Done
|
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
Done
|
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
Done
|
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
Done
|
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. |
