West African Lemon Marinated Chicken

• 1 (2 -3 lb) broiler-fryer chickens, quartered
• 2 large onions, sliced
• 3 garlic cloves, minced
• 1 hot green chili pepper, minced
• 1 tablespoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon black pepper
• 1 cup fresh lemon juice
• 1 1/4 cups water or 1 1/4 cups chicken broth
• 5 tablespoons peanut oil

1. In a large baking dish, combine the onion, garlic, chile, salt, ginger, and black pepper. Stir in the lemon juice, 1 c water, and 1 tbsp oil. Coat the chicken pieces in marinade and refrigerate at least 4 hours. Turn pieces every half hour or so.
2. Remove chicken from marinade, and reserve the marinade. Pat the pieces dry. In a skillet, heat the remaining 4 tbsp oil over medium-high heat. Brown the chicken, a few pieces a t a time, turning frequently to brown evenly. Pour off all but 2 tbsp oil from the skillet and remove it from heat.
3. Using the back of a spoon, press the marinade through a fine sieve set over a bowl. Reheat the oil in the skillet over medium heat. Add the solids fron the sieve and stir constantly until the onion is transparent.
4. Return chicken to skillet and add 1/2 c strained marinade and the remaining 1/4 c water. Bring mixture to a boil. Partly cover pand and reduce heat. Simmer 25 minutes, or until chicken is tender.

onions, garlic, green chili pepper, salt, ground ginger, black pepper, lemon juice, water, peanut oil

Taken from www.food.com/recipe/west-african-lemon-marinated-chicken-374659 (may not work)