Ingredients
8 tbsp lemon juice
8 tbsp malt vinegar or cider vinegar
2 bay leaves
2 tbsp of (Dijon) mustard
1 small cabbage - cut into chunks
2-3 carrots - cut into chunks
4 cloves of minced garlic
4 or 5 onions, sliced
1/2 cup groundnut/vegetable oil
1 chicken, cut into serving-pieces
1 sprig thyme
1 green chilli, seeded and finely chopped
1 or 2 cups of chicken stock/maggi cubes
salt and pepper (cayenne, red or black) according to taste
rice or couscous
Preparation
Mix a marinade containing lemon juice, vinegar, mustard, onion and spices.
Place the chicken in a shallow dish and pour over the marinade.
Leave the dish in refrigerator for a few hours or overnight.
Remove chicken from the marinade and fry the chicken for a few minutes on each side until browned.
Add the marinated onions to the chicken and fry for a couple of minutes, then add the rest of the marinade and the stock cabbage and carrots.
Bring to a slow boil.
Cover the pan and use moderate heat for about 30-40 minutes.
Simmer gently until chicken is done.
Serve hot with rice or couscous.
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