3 large, thinly sliced onions
1 tablespoon black pepper
1 habanero pepper (left whole, it will release aroma, not heat; seeded and minced will be VERY hot)
Juice of 2 lemons
1 bulb garlic, peeled and minced (yes, the whole bulb)
Salt to taste
2 tablespoons of yellow mustard (not Dijon)
½ cup canola or peanut oil
1 chicken, skinned and cut into smaller pieces OR breast and/or thigh meat in pieces (score the meat lightly to allow penetration of marinade)
1 cup water (or enough to reach level of, but not cover, other ingredients in the pot)
1. Make a marinade from mixing the first 7 ingredients plus 2 tablespoons of the oil in a non-reactive bowl. Add the chicken. Cover and put in fridge overnight or for at least 2 hours. Drain chicken and grill until cooked.
2. Use a slotted spoon to drain and remove onions from the marinade. Fry until golden or caramelized in remaining oil. Add chicken, marinade (including whole habanero pepper) and water, making sure the water is no higher than the level of the chicken in the pot. Bring to a boil, cover, and simmer on low heat for about 30 minutes, until chicken is tender and juices have thickened to a golden sauce.
3. If you can’t grill the chicken, sauté the chicken after the onions have cooked (first remove the onions to avoid burning), then follow as above, returning onions to the pot.
4. Serve with steamed rice.
Provided by Ms. Oley Dibba