Spicy Marinated Chicken in Onion Sauce
Recipe from Better Homes and Gardens

This spicy chicken dish is served in African restaurants around the world. To cut the level of heat, leave out the jalapeno seeds.


Spicy Marinated Chicken in Onion Sauce

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Servings: Makes 6 to 8 servings.
Prep Time: 40 mins
Total Time: 3 hrs 17 mins
Related Categories: African Cuisine, Chicken, Garlic, Low Sodium, Marinades, Onions, Sauces
 
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Ingredients
  • 3-1/2 to 4  pounds
    meaty chicken pieces
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  • 2  large
    onions, thinly sliced
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  • 2/3  cup
    water
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  • 1/3  cup
    lime juice or lemon juice
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  • 2  tablespoons
    olive oil
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  • 2 to 4 
    fresh jalapeno chile peppers, seeded (if desired) and finely chopped*
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  • 3  cloves
    garlic, minced
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  • 1  teaspoon
    dried thyme, crushed
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    ground black pepper
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  • 2  tablespoons
    olive oil
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  • 1/2  cup
    chicken broth
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  • 2  tablespoons
    cornstarch
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  • 2  tablespoons
    cold water
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  • 3 to 4  cups
    hot cooked couscous or rice
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Directions
1.
Remove and discard skin from chicken. Mix onions, water, lime or lemon juice, the 2 tablespoons olive oil, jalapeno, garlic, thyme, salt, and black pepper in a resealable plastic bag set in a shallow dish. Add chicken. Seal bag and marinate chicken and onions in the refrigerator for 2 hours, turning the bag occasionally.
2.
Drain chicken, reserving marinade. Cook chicken, half at a time, in the 2 tablespoons hot oil in a Dutch oven until lightly browned, turning to brown evenly. Remove chicken; set aside. Repeat with remaining chicken. Drain fat. Return all chicken to Dutch oven.
3.
Add reserved marinade mixture and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 35 to 40 minutes or until chicken is tender and no longer pink.
4.
Transfer chicken to a serving bowl; keep warm. Measure juices; skim off fat. If necessary, add enough water to juices to equal 2 cups. Return the juices to the Dutch oven.
5.
Stir together the cornstarch and 2 tablespoons cold water in a small bowl. Stir cornstarch mixture into pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Pour sauce over chicken. Serve over hot cooked couscous or rice. Makes 6 to 8 servings.

Note
Wear plastic gloves while preparing peppers; thoroughly wash your hands afterward.
Nutrition information
Calories 412, Total Fat 17 g, Saturated Fat 3 g, Cholesterol 96 mg, Sodium 352 mg, Carbohydrate 28 g, Fiber 2 g, Protein 35 g. Daily Values: Vitamin A 1%, Vitamin C 18%, Calcium 4%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet
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