Ingredients:-
-One 1.6 KG whole Chicken (gizzard removed), cut into serving pieces.
-Freshly squeezed juice from 3 or 4 Lemons;
-4 Large Onions sliced thinly.
-Salt & Pepper.
-3 chopped Hot Chilies.
-75 ML tablespoon Peanut Oil.
-4 Carrots, trimmed and cut crosswise into thin.
-120 ML Water.
-15 ML Dijon-style Mustard.
How to prepare:-
-Combine all the ingredients except for the oil in a large bowl and mix. Refrigerate and leave for a minimum of 4 hours (for best results leave overnight).
-Remove the chicken pieces, pat dry, and grill, sauté them until well browned.
-Heat the oil over a medium flame. Remove the onions from the marinade and cook for 10 mins.
-Add the chicken and the rest of the marinade to the onion pot and cook on a low heat until onions are wilted.
-Add Salt and pepper to taste and serve on a bed of white rice. Alternately you can break from tradition and serve on a bed of roasted cauliflower.
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