A sharp, vibrant West African chicken dish defined by intense acid and aggressive caramelization. The chicken and an enormous quantity of onions are marinated in sharp mustard and lemon juice, then the chicken is grilled over an open fire before being braised in the caramelized, highly acidic onion marmalade.
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The Marinade. In a very large bowl, combine the chicken pieces, sliced onions, lemon juice, Dijon mustard, garlic, black pepper, and salt. Massage everything together vigorously. Cover and refrigerate for at least 3 hours , preferably overnight. The acid will begin to 'cook' the onions and tenderize the meat.
Separate. Remove the chicken pieces from the marinade, shaking off the onions. Reserve all the onions and the marinade liquid.
The /. Prepare a charcoal or heat a pan. the chicken pieces over high heat until the skin is deeply charred and blistered. The chicken does not need to be cooked through. Set aside.
Caramelize the Onions. In a large Dutch oven or heavy pot, heat the peanut oil over medium heat. Add the reserved onions (and all the liquid). Sauté slowly.
The Marmalade. Cook the onions, stirring frequently, for 30-40 minutes . They will soften, reduce, and turn a deep, golden brown. This slow caramelization balances the sharp acidity of the lemon and mustard.
The . Nestle the chicken pieces into the caramelized onions. Add the habanero pepper and the chicken broth. Bring to a .
Cook. Cover the pot and over low heat for 30 minutes , or until the chicken is completely tender and the sauce is thick and glossy.
Serve hot over a bed of broken rice or couscous.
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