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Cooking Method: |
| 1. |
Wash the chicken pieces and dry them with a clean
cloth. |
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| 2. |
Now score the chicken and set aside for later. |
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| 3. |
In a large cooking-pot, mix the onions, garlic,
vinegar, lemon juice, bay leaf, mustard, vinegar and chilies. |
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| 4. |
Now add the chicken pieces, stirring in well -
preferably by hand. |
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| 5. |
Let the chicken marinate for at least one hour. (For the best results you can keep the chicken marinating in the
fridge for several hours or overnight). |
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| 6. |
Before any cooking, remove the chicken pieces from
the marinade; and, grill, over charcoal, until done on both sides. |
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| 7. |
Remove the onions from the marinade; sauté gently
in a little oil until soft and brown. |
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| 8. |
Add the marinade and cook for five minutes. |
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| 9. |
To this, add the chicken pieces and half a cup of
water. |
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| 10. |
Cover with lid and simmer for
approximately 30 minutes or until the chicken is properly cooked;
adding the Maggie cubes, salt and pepper to taste. |
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| 11. |
Serve with plain boiled rice (preferably Basmati Rice). |
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Servings (6-12) |
