Yassa Chicken (Senegalese)

• 23 cup lemon juice
• 4 tablespoons malt vinegar
• 3 onions, sliced
• 4 tablespoons peanut oil or 4 tablespoons vegetable oil
• 2 14 lbs chicken pieces
• 1 sprig thyme
• 1 green chili pepper, seeded and finely chopped
• 2 bay leaves
• 1 78 cups chicken stock (3/4 pint)

1. Mix the lemon juice, vinegar, onions and 2 tbsp of the oil together, place the chicken pieces in a shallow dish and pour over the lemon mixture.
2. Cover with clear film and leave to marinate for 3 hours.
3. Heat the remaining oil in a large saucepan and fry the chicken pieces for 4-5 minutes until browned.
4. Add the marinated onions to the chicken.
5. Fry for 3 minutes, then add the marinade, thyme, chile, bay leaves and half the stock.
6. Cover the pan and simmer gently over a moderate heat for about 35 minutes, until the chicken is cooked through, adding more stock as the sauce evaporates.
7. Serve hot.

lemon juice, malt vinegar, onions, peanut oil, chicken, thyme, green chili pepper, bay leaves, chicken stock

Taken from www.food.com/recipe/yassa-chicken-senegalese-310160 (may not work)