A simple and cheap recipe, of Senegalese origins. Very tasty, but very lemony. For best results you’ll want to grill the meat, but my grill is (still) under 3 feet of snow…
3 chicken tights with back attached (or a generous package of boneless, skinless chicken tights)
3-4 lemons (have a few spares if your lemons aren’t giving much juice)
4 garlic cloves
Black pepper and salt
2 bay leaves.
1. Juice the lemon. You want to end up with roughly 2/3 cup of lemon juice, or a bit over.
2. Slice the onions. You don’t want them too thin.
3. In a vessel large enough to contain the chicken (I used a pyrex baking dish), spread half the onions and half of the lemon juice.
4. Nestle the chicken on top of the onions. I removed the skin but you can leave it on if you will grill the chicken.
5. Add the remaining onions and lemon juice. Press the garlic (or mince finely) and add to the dish. Throw in the bay leaves and cover generously with pepper and a good pinch of salt.
6. Drizzle generously with olive oil and mix, ensuring the chicken is well coated.
Cover with cling wrap and allow to marinate in the fridge for 2-3 hours.
7. Once marinated, sear the chicken then transfer to a 400F oven.
8. Pour all the marinade and onions into the skillet used to brown the meat (or a skillet, if grilling). Make sure to loosen up any and all stuck tasty bit at the bottom (you want to deglaze with the marinade).
9. Bring to a boil for a couple of minute then drop to medium heat and cook the onions down until soft, sweet and almost melting.
10. Spoon the onion and lemon sauce over the chicken when ready to eat.
Serve with white rice and the vegetable of your choice.