Senegalese YASSA

Servings: Makes 8-10 Servings

Ingredients:
5 lbs chicken pieces, skinned and washed
1 ¼ cup of lemon juice
½ cup white wine vinegar
½ cup peanut oil
3 onions sliced
2 sprigs of thyme
Red pepper to taste
2 cups water
4 bay leaves

Preparation:

Mix the lemon juice, vinegar, half the oil, and onions and pour on the chicken pieces in a bowl. Marinate overnight in the fridge. Remove the chicken and the onions from the marinade. Brown the chicken on both sides. Fry the onions in the remaining oil for a few minutes.

Add the marinade, thyme, hot pepper, water and bay leaves. Simmer on medium heat for about 10 minutes. Return the chicken to the sauce and cook until done, approximately half an hour.