4 to 6 servings
-1 chicken, cut into serving pieces -- 2-3 pounds
-Onions, thinly sliced -- 4-6
-Hot chile pepper, minced -- 1-3
-Lemons, juice only -- 4-5
-1 tablespoon maggi seasoning sauce (or Maggi cubes) (optional)
-Dijon mustard (optional) -- 2 tablespoons
-Peanut or vegetable oil -- 1/4 cup
-Salt and pepper -- to season
-Oil -- 2-3 tablespoons
-Add all the ingredients except for the oil to a large non-reactive bowl and mix together.
-Refrigerate and marinate for at least 4 hours, preferably overnight.
-Remove the chicken pieces, wipe dry, and grill, broil or sauté them until well browned. Set aside.
-Heat the oil in a large pot over medium flame. Remove the onions from the marinade and add them to the pot. Sauté for 8-10 minutes until they are well wilted and starting to brown.
-Add the rest of the marinade and the browned chicken pieces to the onions, reduce heat to medium-low heat and simmer until cooked through and tender, about 30-40 minutes.
-Adjust seasoning and serve with rice.