Slice the onions into thin half-rings and chop the garlic and scotch bonnet.

Ingredients

• 800 gChicken, broilers or fryers, thigh, meat and skin, raw
• 900 gOnions, raw
• 120 gLemon juice, raw
• 40 gMustard, prepared, yellow
• 15 gGarlic, raw
• 10 gPeppers, hot chili, red, raw
• 40 gOil, vegetable, soybean, refined
• 0.6 gSpices, bay leaf not counted – removed
• 4 gSoup, chicken broth or bouillon, dry
• 4 gSalt, table
• 150 gBeverages, water, tap, drinking

Method

1. Slice the onions into thin half-rings and chop the garlic and scotch bonnet.
2. Mix the chicken with the onions, lemon juice, mustard, garlic, scotch bonnet, 20 g oil, crumbled bouillon and salt.
3. Marinate covered in the fridge for 4 hours.
4. Lift the chicken out of the marinade, pat dry and brown in 20 g oil for 5 minutes per side at 190 °C. Remove.
5. Drain the onions from the marinade (keep the liquid) and fry them in the chicken fat for 15 minutes until soft and golden.
6. Add the marinade, 150 g water, the bay leaves and the chicken, cover and braise for 30 minutes at 90 °C. Remove the bay leaves and divide into 4 portions.